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CHOCOLATE MOUSSE CAKE #DESSERT #CHOCOLATE

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This simple chocolate mousse cake formula makes a soggy dim chocolate cake that is topped with a yummy chocolate mousse. 

I've been in a chocolate mousse kinda disposition lately.At first, I thought I'd make a French Silk Pie. I needed something rich and chocolaty, and French Silk Pie rung a bell (you can attempt my French Silk Brownie Recipe if that sounds great to you, as well!). 

Since my birthday was coming up, I at long last wound up choosing this Chocolate Mousse Cake. Furthermore, it was a great choice. 

This cake is wet and strongly chocolaty. It's topped with a too rich and velvety chocolate mousse for a definitive chocolate dessert!And the majority of that chocolate in one little bit of cake implied an exceptionally glad birthday for me.
INGREDIENTS:
CHOCOLATE CAKE:
  • 1 3/4 c. all-purpose flour
  • 1 3/4 c. granulated sugar
  • 3/4 c. unsweetened cocoa powder
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 c. buttermilk (low-fat ok)
  • 1/2 c. vegetable oil
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 c. hot water (not boiling)

CHOCOLATE MOUSSE:
  • 1 1/2 c. mini marshmallows
  • 8 oz. semisweet baking chocolate (chopped)
  • 1/2 c. milk
  • 2 c. heavy whipping cream
  • 1/2 tsp. vanilla extract

INSTRUCTIONS:
CHOCOLATE CAKE:
  1. Preheat oven to 350 F. Grease a 9x13-inch baking pan. Set aside.
  2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.
  3. In a large bowl, whisk together buttermilk and vegetable oil.
  4. Whisk in eggs one at a time.
  5. Stir in dry intredients until just combined.
  6. Add hot water and vanilla.
  7. Whisk until just combined.
  8. Pour batter into prepared baking dish.
  9. Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
  10. Cool to room temperature.

CHOCOLATE MOUSSE:
  1. To make the chocolate mousse, add mini marshmallows, chocolate, and milk to a large, heavy saucepan.
  2. Cook over low heat, stirring constantly, until melted and well-combined.
  3. Remove from heat, and cool completely.
  4. In a large bowl, beat whipping cream and vanilla together to soft peak stage.
  5. Fold whipped cream into cooled chocolate mixture.
  6. Spread over cooled cake.
  7. Chill for at least 30 minutes, or until ready to serve.
  8. Refrigerate any leftovers.

For more detail :http://bit.ly/2ONq9ov

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