Dreamy Chocolate Mousse Cake

Dreamy Chocolate Mousse Cake
Updated 11/2020 - changes to the recipe to make it easier

2 boxes chocolate cake mix - baked as directed OR Chocolate Cake recipe below

Dreamy Chocolate Mousse
Chocolate Fudge Frosting
Garnish: grated chocolate, chocolate curls

Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.

Chocolate Cake Recip
2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs

Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.

Mousse (Makes about 4½ cups)
1 envelope unflavored gelatin
3 tablespoons cold water
¼ cup boiling water
1 cup sugar Powdered Sugar
½ cup unsweetened cocoa powder
3 cups heavy whipping cream

In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.

In a small bowl, combine sugar and cocoa powder.

In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.

Chocolate Fudge Frosting (Makes about 3 cups)
1 cup sugar
1 cup heavy whipping cream
5 (1-ounce) squares unsweetened chocolate
10 tablespoons butter
1 cup confectioner's sugar

In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.


Note: When making cake from a box follow box instructions to make all 4 9inch cakes. Slice all 4 in half. I pick the best 6 layers for my cake and toss the lesser desirable 2 layers.