Imagine this…6 layers of “to die for” chocolate cake. Each layer separated by fluffy chocolate mousse, and all topped with a rich chocolate icing. Sounds dreamy, doesn’t it? Trust me, it is. This recipe came from the Paula Deen’s Chocolate Celebration Magazine in 2008.
My mother convinced me to attempt to make this decadent 6-layer dessert the day she bought the magazine. This is a recipe where it is important to read the recipe all the way through before you begin. I learned the hard way. The mousse must set in the refrigerator for at least 4 hours before you assemble the cake. Now I know to make the make the mousse and icing the day before and let it chill in the fridge overnight. This also guarantees the icing is a spreadable consistency.
My mother is a self-confessed chocoholic. However, she is very anti-coffee. This recipe calls for 1 cup strong coffee. No matter how much I tried to convince her that coffee enhances the chocolate flavor, she did NOT want it in her cake. And because I was making this cake per her chocolate craving request, I replaced the coffee with water. This time she was so right. Even though I’m 30 years old, I pretty much still have to do what she tells me. Pretty much. This cake is so divine; I can’t imagine it could be any better, even with the coffee. Thanks, mom!
This is probably the 4th time I have made this cake. People are starting to request it for birthdays and holidays. I love that they love it, but it is a little time consuming. Be sure to plan ahead. This year, I’m making the cake to donate to our annual church Christmas Bazaar. Stay tuned to see what the selling price is!
Let’s get cooking…
Dreamy Chocolate Mousse:
· 1 (1/4 ounce) envelope unflavored gelatin
· 3 tablespoons cold water
· 1/4 cup boiling water
· 1 cup sugar
· 1/2 cup unsweetened cocoa powder
· 3 cups heavy whipping cream
In a small bowl, mix the gelatin and cold water. Add the boiling water until gelatin dissolves. Set aside.
In another small bowl, mix the cocoa powder and sugar, set aside.
In a large bowl, beat the heavy cream until bubbly. Slowly add in the cocoa mixture until stiff peaks form. This only takes a few minutes. Stir in the gelatin. Cover and refrigerate for at least 4 hours.
**This mousse is so delicious, if you aren’t in the mood for cake, just spoon the mousse into cute glasses, and voilà! Dessert!!
· 1 cup sugar
· 1 cup heavy whipping cream
· 5 (1 ounce) unsweetened chocolate squares (The original recipe doesn’t call for chocolate to be chopped, but I recommend it for quick melting)
· 10 tablespoons butter
· 1 cup confectioners' sugar
In a medium saucepan, add sugar and cream. Bring to a boil. Reduce heat and simmer for 6 minutes. Remove from heat. Stir in chocolate and butter until melted. Let sit for 10 minutes. Whisk in confectioners’ sugar. You can sift the sugar first to guarantee a lump-free icing. Cover and refrigerate until ready to use. I make this at the same time I make the mousse. You can guarantee a spreadable consistency that way.
· 2 cups all-purpose flour
· 2 cups sugar
· 3/4 cup unsweetened cocoa powder
· 1 1/2 teaspoons baking powder
· 1 1/2 teaspoons baking soda
· 1 cup milk
· 1 cup water (you can replace with strong coffee, although I’ve never tried it)
· 3/4 cup vegetable oil
· 2 large eggs
1. Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, water, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
2. Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
3. Using a serrated knife, cut cake layers in half horizontally to make 6 layers. My grandfather made this nifty cake-slicer, just for this particular cake. It makes it very easy to get even layers. Thanks Papa!! Like it? He might make you one too!
4. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse.
5. Spread Chocolate Fudge Frosting evenly over top and sides of cake.
The original recipe also calls for you to garnish the cake with chocolate curls. I attempted this the first time, and they all just turned into chocolate dust. I just leave it off, but feel free to try it!
This cake is definitely worth the time it takes to make. Trust me. Try it once and this will be the cake everyone requests from you.