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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

TRIPLE LAYER CHOCOLATE MOUSSE CAKE - Gloria Beresford Combs Recipe

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This recipe for TRIPLE LAYER CHOCOLATE MOUSSE CAKE - Gloria Beresford Combs is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 c. Sugar
1-3/4 c. Flour
3/4 c. Cocoa
1-1/2 tsp. Baking Powder
1-1/2 tsp. Baking Soda
1 tsp. Salt
2 Eggs
1 c. Milk
1/2 c. Vegetable Oil
2 tsp. Vanilla extract
1 c. Boiling Water

Chocolate Mousse Ingredients:

1 Envelope Unflavored Gelatin
2 Tbsp. Cold Water
1/4 c. Boiling Water
1 c. Sugar
1/2 c. Cocoa
2 c. Chilled Whipping Cream
2 tsp. Vanilla Extract
Directions:
Directions:
Heat oven to 350º. Grease and flour three 8-inch round baking pans. In a large mixing bowl, stir together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, milk, oil and vanilla. Beat on medium speed for 2 minutes. Stir in the boiling water (batter will be thin). Pour batter into the prepared pans. Bake 30-35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove cakes from the pans and place on wire racks. Allow to cool completely.

Chocolate Mousse: In a small bowl, sprinkle gelatin over cold water. Let stand 1 minute to soften. Add the boiling water. Stir until gelatin is completely dissolved and mixture is clear. Cool slightly. In a large cold mixing bowl, stir together sugar and cocoa. Add the whipping cream and vanilla. Beat on m medium speed until stiff. Pour in the gelatin mixture and fold until well blended. Refrigerate about 1/2 hour. Makes about 3 cups.

Fill and frost the layers with the mousse. Garnish with almonds and chocolate curls, if desired. Refrigerate at least 1 hour. Cover and refrigerate leftover cake.
Number Of Servings:
Number Of Servings:
10-12

 

 

 

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