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Chocolate-Mousse Dessert Cake Recipe
|Angel food cake mix||1 Cup (16 tbs)|
|Unsweetened chocolate square||1 , grated|
|Heavy cream||3 Cup (48 tbs)|
|Confectionerâs sugar||1⁄2 Cup (8 tbs), sifted|
|Unsweetened cocoa||3⁄4 Cup (12 tbs)|
|Unflavored gelatin||1 Teaspoon|
|Vanilla extract||2 Teaspoon|
Serving size: Complete recipe
Calories 4092 Calories from Fat 2647
% Daily Value*
Total Fat 317 g488.2%
Saturated Fat 175.2 g876.1%
Trans Fat 0 g
Cholesterol 986.5 mg328.8%
Sodium 1900.1 mg79.2%
Total Carbohydrates 300 g99.9%
Dietary Fiber 76.2 g305%
Sugars 136.4 g
Protein 68 g136.8%
Vitamin A 211.7% Vitamin C 7.2%
Calcium 63.4% Iron 29.6%
*Based on a 2000 Calorie diet
Turn batter into ungreased 10-inch tube pan; bake 30 to 40 minutes, or until surface springs back when gently pressed with fingertip.
Invert pan over neck of bottle.
Let cake hang to cool completely.
Meanwhile, make Cocoa-Cream Filling and Frosting: Refrigerate cream, confectioners' sugar, and cocoa (in large bowl) until very cold.
Sprinkle gelatine over 2 tablespoons cold water; let stand 5 minutes to soften.
Heat, stirring, over hot water until dissolved.
Add vanilla and salt to chilled cream.
Beat with portable electric mixer until stiff enough to hold its shape.
Remove 3 cups cocoa cream; into this, stir the cooled gelatine.
Use for filling cake.
To prepare cake for filling: Remove cake from pan; place upside down on cake plate.
Cut 1-inch slice, crosswise, from top of cake; set aside.
With knife, outline a cavity in cake, leaving 1-inch-thick walls.
With a spoon, carefully remove cake from this area, leaving a 1-inch-thick base.
Reserve 1-1/4 cups crumbled cake.
Fill cavity in cake with gelatine mixture.
Re- place top of cake.
1Mix 1/2 cup cocoa cream with reserved cake pieces.
Use to fill center hole of cake.
1Frost top and side of cake with remaining cocoa cream.
Refrigerate until well chilled—sev- eral hours or overnight.
Just before serving, deco- rate top with rosettes of whipped cream and grated chocolate, if desired.
Makes 10 to 12 servings