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This recipe for TRIPLE LAYER CHOCOLATE MOUSSE CAKE - Gloria Beresford Combs, by , is from SISTERS' HERITAGE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



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

Heat oven to 350. 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:




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