Mousse-In-The-Middle Cake - Powerful Handmade site

Mousse-In-The-Middle Cake

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Mousse-In-The-Middle Cake

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There’s a surprise in the middle of this golden butter cake: a center of chocolate mousse filling.

At a glance

Prep
Bake
Total
Yield
12 servings

Ingredients

Cake

  • 1 3/4 cups Baker’s Special Sugar or granulated sugar
  • 1/2 cup (8 tablespoons) butter, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract, or a few drops of bitter almond oil
  • 1 teaspoon vanilla extract
  • 1/3 cup vegetable oil
  • 4 large eggs
  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 3 tablespoons Instant ClearJel, optional
  • 1 tablespoon + 1 teaspoon baking powder
  • 1 1/4 cups milk

Filling

  • 1 pint whipping or heavy cream
  • one (4-ounce) package chocolate mousse mix

Dark Chocolate Glaze

  • 1/2 cup heavy or whipping cream
  • 1 cup chopped bittersweet chocolate

Cake

  • 12 1/4 ounces Baker’s Special Sugar or granulated sugar
  • 4 ounces butter, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract, or a few drops of bitter almond oil
  • 1 teaspoon vanilla extract
  • 2 3/8 ounces vegetable oil
  • 4 large eggs
  • 12 3/4 ounces King Arthur Unbleached All-Purpose Flour
  • 1 1/8 ounces Instant ClearJel, optional
  • 1/2 ounce baking powder
  • 10 ounces milk

Filling

  • 16 ounces whipping or heavy cream
  • 4 ounces chocolate mousse mix

Dark Chocolate Glaze

  • 4 ounces heavy or whipping cream
  • 6 ounces chopped bittersweet chocolate

Cake

  • 347g Baker’s Special Sugar or granulated sugar
  • 113g butter, at room temperature
  • 1/2 teaspoon salt
  • 1 teaspoon almond extract, or a few drops of bitter almond oil
  • 1 teaspoon vanilla extract
  • 67g vegetable oil
  • 4 large eggs
  • 361g King Arthur Unbleached All-Purpose Flour
  • 32g Instant ClearJel, optional
  • 14g baking powder
  • 283g milk

Filling

  • 454g whipping or heavy cream
  • 113g chocolate mousse mix

Dark Chocolate Glaze

  • 113g heavy or whipping cream
  • 170g chopped bittersweet chocolate

Instructions

  1. To make the cake: Preheat the oven to 350°F. Lightly grease both halves of your filled cake set, or two 9″ round cake pans.
  2. In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in the oil, then the eggs, one at a time, beating until the mixture is very fluffy.
  3. In a separate bowl, whisk together the flour, Instant ClearJel and baking powder.
  4. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well-combined, about 2 minutes.
  5. Evenly divide the batter between the two pans.
  6. Bake the cake for 40 to 45 minutes, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 minutes before removing it from the pans.
  7. To make the filling: Follow the directions on the package to prepare the mousse.
  8. Divide the mousse between the two halves of the cake, then invert the top half over the bottom half (you’re forming a tunnel for the filling here).
  9. To make the glaze: In a small bowl in the microwave, or a small saucepan set over low heat, prepare the glaze by melting together the cream and chocolate. Drizzle it over the cake.
  10. Store, covered, in the refrigerator for 5 days.
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