
Dark Chocolate Mousse Cake

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To give your cake a professional look, construct it in a springform pan the same size you used to bake the cake-you can wash out and use the one you baked the cake in. Take out the bottom and line the inside of the ring with plastic wrap, in case the bottom doesnt fit perfectly which would cause the filling to leak if it is very liquid. Put the bottom back in and alternate the cake layers with layers of frosting. When the cake is assembled, chill it for a few hours or overnight, take it out of the mold, and peel away the plastic. The cake shown here is made from 2 layer cakes, each cut in half crosswise to make 4 layers. The bottom 5 layers are covered with chocolate mousse. The top layer and sides of the cake can be covered with chocolate glaze, ganache, or chocolate buttercream.
ingredients
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serves: 1
2 inches round chocolate sponge cakes 9 by 1 1/2
1 1/2 cups simple syrup, flavored with coffee, rum, Cognac, or bourbon (optional)
3 cups or slightly more chocolate mousse
3 cups chocolate or coffee buttercream, dark chocolate glaze, or ganache (optional)
Nutrition Facts
Dark Chocolate Mousse Cake
Servings Per Recipe: 1
Amount per Serving
Calories: 3744
- Total Fat: 203.4 g
- Saturated Fat: 112.5 g
- Trans Fat: 0 g
- Cholesterol: 1911 mg
- Sodium: 1167.8 mg
- Total Carbs: 412.6 g
- Dietary Fiber: 7.3 g
- Sugars: 299.5 g
- Protein: 65.3 g
preparation

comments
arlene
May 9, 2012