Chocolate Mousse For Cake Filling Recipes
EASY MOUSSE CAKE FILLING - ANY FLAVOR!
This is the easiest filling to make for a layer cake. You can make it in almost any flavor. Instead of or in addition to the instant pudding, you can mix in a fruit filling such as marionberry or strawberry. My favorite flavor of pudding to use is cheesecake. Tastes so good with a chocolate or lemon cake. This will make enough to fill a typical layer cake.
Provided by SuzyQ in Seattle
Categories Dessert
Time 7m
Yield 8 serving(s)
Number Of Ingredients 2
Steps:
- In a chilled metal bowl, beat whipping cream on medium-high speed until it begins to thicken.
- Gradually add in the instant pudding mix and continue to beat, just until thick.
- If you'd like to add fruit filling, fold it into the cream after it's thickened.
Nutrition Facts : Calories 252, Fat 22.1, SaturatedFat 13.8, Cholesterol 81.5, Sodium 201.3, Carbohydrate 13.2, Sugar 11.6, Protein 1.2
CHOCOLATE MOUSSE CAKE W/CAKE MIX
Make and share this Chocolate Mousse Cake W/Cake Mix recipe from Food.com.
Provided by STK FD WIFE
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350F (175 degrees C).
- Prepare and bake cake mix according to package directions for two 9-inch layers.
- Cool and remove from pans.
- In a large bowl, mix together sweetened condensed milk and melted chocolate.
- Gradually stir in the water, then instant pudding until smooth.
- Chill for at least 30 minutes.
- Remove the chocolate mixture from the refrigerator, and stir to loosen.
- Fold in whipped cream and return to the refrigerator for at least another hour.
- Frost between layers and top and sides.
- Garnish, if you like.
Nutrition Facts : Calories 490.2, Fat 26.9, SaturatedFat 10.6, Cholesterol 91.3, Sodium 559.5, Carbohydrate 59.8, Fiber 2.2, Sugar 39.5, Protein 8
CHOCOLATE MOUSSE CAKE
Steps:
- Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
- Cake:
- Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
- Preheat the oven to 325 degrees Fahrenheit.
- Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
- Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
- Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
- Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
- Filling:
- To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
- Ganache:
- Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
- To assemble cake:
- Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.
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- Combine the sifted pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined.
- Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in a bit more heavy cream until you reach the desired consistency.
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- With the rack in the middle position, preheat the oven to 350°F (180°C). Butter an 8-inch (20 cm) springform pan and line the bottom with parchment paper.
- In a bowl placed over a pot of simmering water or in the microwave oven, melt the chocolate. Let cool slightly.
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- Place a saucepan with 2-inches of water on medium heat. You will need 3 heat-proof bowls that can be set on the saucepan.
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- Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.
- . Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
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4/5 Category Desserts, Chocolate Recipes, Dark ChocolateServings 1.5Total Time 30 mins
- Meanwhile, in a medium bowl, using a handheld electric mixer, beat the cream until softly whipped. Refrigerate until chilled, about 10 minutes.
- In a small, microwave-safe bowl, heat the coffee liqueur at high power until hot, about 45 seconds. Stir in the softened gelatin until dissolved.
- In another medium bowl, beat the egg yolks with the sugar and salt at high speed until pale and thickened, about 5 minutes. While beating the yolks, beat in the coffee-gelatin liquid; scrape the side and bottom of the bowl. Beat in the melted chocolate. Using a rubber spatula, fold in the whipped cream in 2 additions. Scrape the mousse into a bowl, cover with plastic wrap and refrigerate until firm, at least 4 hours or overnight.
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- Heat oven to 350°F. Grease and flour two 8 or 9 inch round baking pans. (I like to line the bottom of mine with wax or parchment paper).
CHOCOLATE MOUSSE CAKE - BEYOND FROSTING
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5/5 (8)Total Time 4 hrs 28 minsCategory CakeCalories 634 per serving
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper or a silicone baking mat and grease & flour the edges.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill while you are preparing the next steps.
- Transfer the cake layer to an 8-inch springform pan, or line your cake pan with plastic wrap or parchment paper along the bottom and up the sides if you want to remove the cake from the pan. Place the cake in the bottom of the pan. Pour the chocolate filling over the chocolate cake, spread evenly and refrigerate until the filling is set, 2-4 hours.
- In a microwave-safe bowl, combine the chocolate and heavy whipping cream. Melt the chocolate in the microwave at 50% power in 30-second increments and stir until completely combined. Allow to cool.
CHOCOLATE MOUSSE CAKE - SWEET SPICY KITCHEN
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- In a medium dish, combine flour, unsweetened cocoa powder, baking soda and baking powder. Set aside.
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- In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.
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- Combine the chopped white chocolate and 1/3 cup of the heavy cream in a bowl. Melt the chocolate/cream mixture over a double boiler or in the microwave. (If you use a microwave, use low power).
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- Preheat oven to 177°C (350°F). Take four 8 or 9-inch cake pans, grease them and line with parchment paper, and then grease the parchment paper.
- In a large bowl, whisk together the flour, sugar, salt, cocoa powder, baking powder, baking soda, and espresso powder (if using) and set aside.
- Mix the eggs, oil, and sour cream using a handheld or whisk on medium-high speed until combined. Then, add the vanilla and buttermilk and mix until combined.
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- Preheat oven to 350°F (177°C). Grease four 8-inch or 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
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