Sunday, August 31, 2008

Paula Deen's Dreamy Chocolate Mousse Cake

This recipe is from Paula Deen's Magazine 2008. Untried.

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs
Dreamy Chocolate Mousse
Chocolate Fudge Frosting
Garnish: grated chocolate, chocolate curls

Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.

Mousse (Makes about 4½ cups)
1 envelope unflavored gelatin
3 tablespoons cold water
¼ cup boiling water
1 cup sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.

In a small bowl, combine sugar and cocoa powder.

In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.

Chocolate Fudge Frosting (Makes about 3 cups)
1 cup sugar
1 cup heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 tablespoons butter
1 cup confectioner's sugar

In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.


BlakeandKindra said...

You HAVE to try this recipe!! It is to die for!!

Lori Parault said...

I disagree that this recipe is to die for. As a baker of 26 years experience I can tell you that the recipe is flawed in a number of ways. First the amount of batter needed to fill 3 9" round pans and 3 9" square pans is no where close to equal. Second, the pans should be 1" deep pans and not 2" deep pans. Shallowly filling the 2" deep pans will give a different result than properly filling 1" deep pans. Third, there is no salt listed in the ingredients, but the instructions say to combine flour, sugar, cocoa, baking soda, baking powder and salt. The cake may taste great, but the results from a lack of adequate instructions and important specifics for less experienced bakers may be the stuff of immeasurable frustration.

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