How To Make Mousse Cake

This mousse cake recipe is simple to make and results in an elegant and tasty cake. Easy to prepare in advance, this chocolate mousse dish is a must-try. Deliciousness abounds in the chocolate cake's rich, luscious texture. The cake's chocolate mousse filling is rich and smooth, making for a delightful dessert. You'll stop eating other cakes and start eating this one instead.

Chocolate Mousse: How to Make It

•    As a first step, combine the cocoa powder with the hot water and stir until smooth. The chocolate chips may be melted in the microwave or a double boiler. After the chocolate has melted, add the cocoa powder mixture and stir to combine. Set aside until it reaches room temperature.

•    Prepare extremely stiff peaks by whipping the cream and sugar in a large mixing basin. After the chocolate has cooled, add it and stir it in with a spatula. Keep cold in the fridge until ready to use.

•    In a large bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Toss in some eggs, milk, oil, and vanilla. Mix for 2 minutes at medium speed. After the water has come to a boil, add the mix and pour it into the pans. Make sure a toothpick inserted in the center comes out clean, which should take around 30–35 minutes when baking at 350 degrees. Use a cake mix from a box (if you don't feel like making the cake from scratch).

•    After the cakes have cooled, cut them in half lengthwise with a serrated knife to make four thin layers of chocolate cake.

•    Spread the first layer of cake out on the serving dish. After that, spread a thin layer of chocolate mousse on top and cover it with another cake layer.
Iterate until you have a cake with layers of chocolate mousse in between. Spread the remaining chocolate mousse over the cake's perimeter to create a "crumb" coat and keep the cake fresh.

•    Make the chocolate icing while you chill the cake in the fridge for at least 30 minutes (or covered for up to 2 days).

•    Mix the milk, cocoa, and butter in a medium-sized saucepan. Put on high heat until it boils, then turn it off. Powdered sugar should be added, and lumps should be worked out using electric beaters. Set aside and let cool for at least 15–20 minutes, stirring periodically. Make sure you give the frosting plenty of time to cool. It would help if you were warm enough that the mousse is pliable but not so hot that it runs off the spoon.

•    Store in the fridge for up to 5 days in an airtight container. It needs another gentle folding with a spatula before it can be used. However, the texture is optimal on the day of preparation.

•    Mix the butter, cocoa, and milk in a medium saucepan and bring to a simmer. Raise the temperature until it boils. Take it off the heat.
•    Blend in the powdered sugar using a mixer to eliminate any lumps. Keep stirring every so often as you wait for it to cool, which should take around 15 to 20 minutes.
•    Once the cakes have cooled, cut them in half horizontally to get four 9" long, thin pieces (a torte) using a sharp serrated knife.

•    Spread the first layer of cake out on the serving dish. Spread a generous amount of mousse over the cake. Spread another layer of mousse in between each successive cake layer you assemble.

Conclusion

You may prepare them ahead of time and store them in the freezer. After they have cooled fully, cover them in two layers of plastic wrap. Put in a bag that can withstand being frozen and stored for up to three months.

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