Tuesday, June 15, 2010

Chocolate Mousse Cake with Chocolate Ganche Icing


15 oz All purpose flour

3.5 oz Chocolate Powder

21 oz Sugar, granulated

.7 oz Baking powder

¼ oz baking soda

7 oz. shortening (Crisco)


Combine all ingredients in a mixing bowl and mix on low speed for 20 minutes.

Next add 9.5 oz of milk and mix for 5 minutes,

Add 6 whole eggs, 9.5 oz of milk and mix for two minutes. Be careful not to over mix. Bake for 55 minutes at 350 degrees F.

Chocolate mousse filling recipe:

Place sugar and water in a pot and bring to a boil Place the 6 egg yolks in a stainless steel bowl and at the sugar and water mixture to the bowl using a piano whip. It will turn into a cream when fully whipped.

Heat1 cup heavy cream and stir in the 8 oz chocolate chips. Add the mixture to the above mousse mixture.


In a stainless steel bowl add 2 Cups heavy cream, the heavy cream and whip until in is like a meringue. Add to the above mixture.

½ ounce unflavored gelatin

2 oz. hot water

Heat up the water and slowly stir in the gelatin. Next add the above mixture to the gelatin and mix thoroughly.

Layout the 3 cakes and frost the top only with the cream1 by1, layering one after the other. You should have a three layer cake filled with cream.


The ganach will be the frosting that will cover the entire cake.

1/2 qt. heavy cream

26 oz. chocolate chips

Bring the heavy cream to a boil in a pot and whip in the chocolate chips until a smooth cream forms. Allow to cool before frosting the cake.


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