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Chocolate Mousse Cake Recipe

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This recipe for Chocolate Mousse Cake, by , is from Suwanee Ward 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!

Melanie Hunsaker


1 & 1/2 c. semisweet chocolate chips
1/4 c. frozen orange juice concentrate
3 whole eggs
1 tsp. vanilla
1/4 c. sugar
dash cinnamon
1 c. heavy cream

2 c. sugar
2 c. flour
small pkg. instant chocolate pudding mix
3/4 c. baking cocoa
1 & 1/2 tsp. salt
2 eggs
1 c. milk
1/2 c. oil or melted margarine
2 tsp. vanilla
3/4 c. boiling water

6 Tbsp. butter or margarine, softened
1/2 c. baking cocoa
2 2/3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla

To make mousse: In heavy saucepan over low heat, melt chocolate chips and orange juice concentrate. Set aside to cool. Using an electric mixer, blend eggs, vanilla, sugar, and cinnamon on medium speed for 2 minutes. Add cream and blend 30 seconds. Add chocolate mixture and blend several minutes, until mousse thickens, the color lightens, and soft peaks form. Pour into a large bowl. Allow the mousse 2 or 3 hours to set up initially, then at least 4 hours once you've layered it with the cake.

To make cake: Grease and flour two round cake pans (use the same size pans as your springform pan). Combine all dry ingredients. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Add boiling water and mix well. Pour into pans. Bake at 350 for 30 to 35 minutes. Cool cake 10 minutes and remove from pans. Allow to cool completely.

After the cakes are cooled, place the bottom cake layer in a springform pan. Add a layer of mousse. Place the second cake layer on top. Refrigerate the cake.

To make frosting: Beat together ingredients. Once the cake/mousse layers are set, remove the cake from the springform pan and frost. Garnish with sifted powdered sugar, chocolate shavings, white chocolate glaze, or raspberry glaze.

Keep the cake chilled.




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