| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Chocolate |
1 |
Servings |
INGREDIENTS
| 1 |
|
Envelope unflavored gelatin |
| 2 |
tb |
Cold water |
| 1/4 |
c |
Boiling water |
| 1 |
c |
Sugar |
| 1/2 |
c |
Cocoa |
| 2 |
c |
Cold whipping cream |
| 2 |
ts |
Vanilla extract |
| 2 |
c |
Sugar |
| 1 3/4 |
c |
All-purpose flour |
| 3/4 |
c |
Cocoa powder |
| 1 1/2 |
ts |
Baking powder |
| 1 1/2 |
ts |
Baking soda |
| 1 |
ts |
Salt |
| 2 |
|
Eggs |
| 1 |
c |
Milk |
| 1/2 |
c |
Melted Butter |
| 1 |
tb |
Vanilla extract |
| 1 |
c |
Boiling water |
|
|
Sliced almonds and chocolate curls for garnish |
INSTRUCTIONS
CHOCOLATE MOUSSE
CAKE
Mousse: in a small bowl, sprinkle gelatin over cold water. Let stand 1
minute to soften. Add boiling water. Stir until dissolved. Cool slightly.
In a large mixing bowl, stir together sugar and cocoa. Add whipping cream
and vanilla. Beat on medium speed using electric mixer until stiff. Pour in
gelatin mixture and beat until well blended. Chill 1/2 hour.
Cake: preheat oven to 350 degrees. Grease and flour three 8 inch round cake
pans. In a large mixing bowl, stir together sugar, flour, cocoa, baking
powder, baking soda and salt. Add eggs, milk, oil and vanilla. Beat on
medium speed 2 minutes. Stir in boiling water (batter will be thin). Pour
batter into prepared pan. Bake 30-35 minutes or until toothpick inserted in
center comes out clean. Cool 10 minutes in pan. Remove from pans to wire
racks. Cool completely. Stack cake layers, frosting between each and on
top. Garnish top with almonds and chocolate curls. Refrigerate 1 hour,
loosely covered.
THE DESSERT SHOW SHOW #DS3006
Posted to MC-Recipe Digest V1 #1016 by Cynthea <Cynthea@aol.com> on Jan 16,
1998
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