Monday, May 19, 2014

Chocolate Cake topped with White Chocolate Mousse

It's been awhile since I have made a cake. So instead of doing my Sunday cleaning, I decided to do some baking. This will be a yummy addition to my lunches this week.

This is an absolutely delicious cake. I think what makes it so good is it is not sweet. You taste the semi-sweet chocolate and the white chocolate, which is toned down a lot with the heavy cream. That's it.

Chocolate Cake:
1 c. semi-chocolate chips
1 c. butter, melted
1/3 c. warm water
1 tsp. vanilla
1 tsp. salt
6 eggs
1 c. sugar
1/2 c. cocoa powder

White Chocolate Mousse:
3/4 c. white chocolate chips
3 Tbsp. butter
3 Tbsp. shortening
4 egg yolks
2 Tbsp. sugar
1 tsp. vanilla extract
1 1/2 c. + 2 Tbsp. heavy cream

Chocolate Cake:
1. Preheat oven to 350F. Line a 9-inch springform pan with wax paper.

2. In a small pan over medium-low heat, melt chocolate chips and butter. Stir until smooth.

3. In a small glass, combine water, vanilla, and salt. Mix with melted chocolate mixture.

4. Beat eggs and sugar at high speed until pale and double in volume (about 5 minutes).

5. Add cocoa powder.

6. Slowly add melted chocolate mixture to egg mixture. Mix until combined.

7. Pour mixture into pan. Place pan on cookie sheet and wrap with wet dish towels. This will prevent the edges of the cake from cooking too fast.

8. Cook for 40 to 45 minutes. (Note: I removed the dish clothes after 30 minutes.)
Let cake cool to room temperature.

White Chocolate Mousse:
9. In a small pan over medium-low heat, melt white chocolate chips, butter, and shortening.

10. Combine egg yolks and sugar in a heat proof bowl. Place the bowl over a pan with simmering water. Make sure the bowl isn't touching the water. Mix until the eggs begin to thicken, about 5 minutes.

11. Add vanilla, white chocolate mixture, and 2 tablespoons of heavy cream to egg mixture and whisk until combined. Allow it to cool to room temperature.

12. In a chilled bowl, whip the remaining 1.5 cups of heavy cream until soft peaks form.

13. Whisk in 1/3 of chocolate mixture, then fold the remaining in.

14. Pour over cake and chill for at least an hour.

15. Dust with cocoa powder and stuff face!!!

Original Recipe: Pass the Cocoa

Might also enjoy:
Cinnamon Roll
Pie Crust
Sweet Potato Puree
Pumpkin Pie

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