By Edna Posted on

Chocolate Mousse Cake Recipe

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We also have an easier Chocolate Mousse recipe using premade ladyfingers if this recipe is too complicated for you…

Difficulty: Complicated
Partially Make Ahead
Serves 8

Ingredients:

Cake

  • 1 cup (7 or 8) egg whites
  • 3/4 cup boiling water
  • 1/2  cup sifted unsweetened cocoa
  • 1-3/4 cups sifted cake flour
  • 1-3/4 cups sugar
  • 1-1/2 teaspoons baking soda
  • 1  teaspoon salt
  • 1/2 cup vegetable oil
  • 7 egg yolks
  • 2 teaspoons vanilla
  • 1/2 teaspoon cream of tartar

Filling

  • 3  cups heavy cream
  • 1-1/2 cups sifted confectioners’ sugar
  • 3/4 cup unsweetened cocoa
  • 2 teaspoons vanilla
  • 1/2 teaspoon salt
  • 1 teaspoon unflavored gelatin

Instructions:

  1. Place egg whites in a large bowl and let come to room temperature for 1 hour.
  2. Preheat oven to 325 degrees.
  3. Add boiling water to 1/2 cup cocoa, stirring until smooth.  Cool for 20 minutes.
  4. Sift together flour, sugar, soda and 1 teaspoon salt.
  5. Make a well in the center and pour in vegetable oil, egg yolks, 2 teaspoons vanilla and cooled cocoa.
  6. Beat until smooth.
  7. Sprinkle cream of tartar over egg whites.
  8. Beat until very stiff.
  9. Pour batter mixture over egg whites and fold in just until blended.
  10. Pour into ungreased 10″ tube pan.
  11. Bake for 1 hour or until cake tests done with a cake tester.
  12. Invert pan over neck of a bottle and let cool completely (about 1-1/2 hours).
  13. Remove cake from pan.
  14. Put cream in large bowl and refrigerate for 30 minutes.
  15. Add confectioners’ sugar, 3/4 cup cocoa, 2 teaspoons vanilla and 1/2 teaspoon salt.
  16. Beat until cream is stiff enough to hold its shape.  Refrigerate.
  17. Sprinkle gelatin over 2 tablespoons cold water to soften.
  18. Heat over hot water, stirring until gelatin dissolves.  Let cool.
  19. Cut a 1″ slice, crosswise, from top of cake.
  20. With a sharp knife, cut out a cavity in the cake, leaving 1″ thick walls and base.
  21. Remove cake from this cavity with a spoon, reserving 1-1/4 cups cake crumbs.
  22. Fold cooled gelatin into 2-1/2 cups chocolate cream.  Fill the cavity with this mixture.  Replace cake top.
  23. Place cake on serving plate.
  24. Mix 1/2 cup chocolate cream with reserved crumbled cake, and use this to fill the center hole of the cake.
  25. Frost top and sides with remaining chocolate cream.
  26. Refrigerate about 4 hours until well chilled.