Tag Archives: chocolate cake

Chocolate and Amaretto Mousse Cake

This is the perfect dessert when you want to serve something decadent, but you don’t want to spend hours in the kitchen. This dessert has layers of chocolate fudge cake, chocolate mousse and white chocolate mousse with Amaretto. Topped off with some whipped cream and raspberries to make a dessert every chocolate lover will go crazy for!

So I know that it’s sort of cheating, but honestly I just use a box cake mix. I usually go for a Betty Crocker Chocolate Fudge or Devils Food. They are rich and moist while maintaining a fluffy texture. It’s good to make a cake that doesn’t crumble too much because you want the rounds to stay in shape.

We went with 3 layers of cake on this one because we were feeling particularly naughty. That ended up being a bit much, I would stick with just 2 layers of cake. It was a fun stay-cation with some special visitors. My very good friend and her son stopped into town for a few days and stayed with us. It is so crazy how fast life passes you by. I remember when her son was just starting school and we used to all hang out and watch The Incredibles and other fun movies with the kids. Now he is just starting to drive and doing all sorts of great activities in high school. Where does all the time go? I miss those guys so much. They were our favorite couple to hang out with! Never found friends quite like that.

So while we had a few of them here we really went all out in food department. It was so much fun to just cook for 3 days in a row and have great drinks and play some fun games and watch a scary movie!!!

The very first time we made this cake we were inspired by the mousse cakes at our local Kneaders. The most difficult part of the conceptual process for us was trying to find plastic sheets to create the mold. After like an hour wandering around Hobby Lobby we stumbled on some computer printable transparent plastic sheets in the school supplies area. They worked perfectly!! If you can’t find something like this then you can definitely free pipe your mousse, just make sure that you have let it set for a few hours first.

Ingredients:

  • 1 Betty Crocker Chocolate Cake Mix, prepared according to directions in a 9×13 pan. Cool to room temperature.

Chocolate Mousse

  • 2 Eggs
  • 1/4 Cup Granulated Sugar
  • 1 Cup Semi-Sweet Chocolate Chips
  • 2 1/2 Cups Whipping Cream
  • 1 Tbsp Vanilla Extract

White Chocolate Amaretto Mousse

  • 4 oz Cream Cheese
  • 4 Tbsp Powdered Sugar
  • 4 oz Ghiradelli White Chocolate
  • 1/4 Cup Amaretto
  • 3/4 Cup Whipping Cream

To prepare the Chocolate Mousse:

Using a stand mixer or a hand held mixer beat the eggs and sugar on a low speed for about 3 minutes. Add 1 cup of cream into a medium sauce pan. Over medium heat bring the cream to just warm enough that you can still touch it, this should only take 1-2 minutes.
With your mixer on low slowly add the warm cream to the eggs and sugar until all the ingredients are combined. Now add the mixture back into the saucepan and put it back on the stovetop over a low heat. Stir consistently for about 5 minutes, do not let it boil!
Once it done it will be thick enough to coat the back of a spoon.

Remove from heat and stir in  chocolate chips until completely melted. Cover and chill in the fridge for 1-2 hours stirring occasionally.

Whip the remaining 1 1/2 cups of cream with the vanilla using the whisk attachment for 5-8 minutes until stiff peaks form. Switch over to the paddle attachment and on a low speed add the chilled chocolate spoonfuls at a time until it completely mixed.

Spoon into a large piping bag, secure the top with a rubberband and place in the fridge until you’re ready to assemble the cake.

To prepare White Chocolate Amaretto Mousse:

In a medium bowl beat the cream cheese with a hand mixer until it’s light and fluffy. In a large bowl beat the whipping cream, powdered sugar and amaretto for about 5-7 minutes until stiff peaks form.

Using a spatula take 1/4 of the whipping cream and fold it into the cream cheese. Repeat with the remaining whipping cream until you have a smooth mousse. Transfer the mousse into a piping bag, secure the top with a rubberband and place in the fridge until you’re ready to assemble the cake.

Assemble:
Using a 3-4 inch round cookie cutter cut 1 piece of cake per person. Using a thin knife, cake leveler or a cutting wire slice each cake piece into 2 even disks. Create molds by wrapping the plastic around the circumference of the cookie cutter and taping the edge down. Place the molds on a flat plate or a cookie sheet and start to layer with cake-mousse-cake-mousse and pop it in the fridge for at least 20-30 minutes or a few hours until you’re ready to serve!

Top it with whipped cream and fresh fruit and remove the mold and let the good times roll!

Triple Layer Chocolate Cake with Raspberry Cream Cheese Filling

I am on the quest for the perfect chocolate cake. I have only ever tried to do a double layer cake. Maybe you will remember the rainbow cake that we did for Levi’s birthday 2 years ago. That was definitely a labor of love!!

This cake was no less intense. This cake is definitely for the chocolate lover! I personally am not crazy for chocolate on top of chocolate on top of chocolate. But this one was pretty good. Especially by cutting the rich chocolate with a little tangy raspberry.

It did take me 2 tries to get the actual cake right. The first time I didn’t properly measure my baking soda and it was not pretty 😦

But this time my cakes turned out lovely and I didn’t even need to level 2 of them. I just stuck the third one on top and covered the imperfections with a bunch or raspberry cream cheese 😉

I have tried several different cream cheese and buttercream frosting recipes. And these ones are the best by far!! The cream cheese is thick and creamy and the buttercream is very light and luscious.

This would be a great cake for a dinner party. It can take a long time to put together, but the bulk of that time is spent in the fridge cooling. We made this one to finish off our fancy dinner of Beef Short Rib Bolognese. I think for the Christmas season I am going to mix it up and replace the raspberries with candy canes!

Ingredients:

Cake:

  • 2 Cups Sugar
  • 1 3/4 Cups Flour
  • 3/4 Cups Cocoa Powder
  • 1 1/2 tsp Baking Powder
  • 1 1/2 tsp Baking Soda
  • 1 tsp Salt
  • 2 Eggs
  • 1/2 Cup Milk
  • 1/2 Cup Cream
  • 1/2 Cup Vegetable Oil
  • 2 tsp Vanilla
  • 1 Cup Boiling Water

Cream Cheese Filling:

  • 16 oz. Cream Cheese, room temperature
  • 2 Cup Powdered Sugar
  • 12 Tbsp unsalted butter, softened
  • 1 Tbsp Vanilla
  • 8 oz raspberries, crushed and macerated with 1 tbsp sugar.

Chocolate Frosting:

  • 2 Cups Unsalted Butter, softened
  • 4 Cups Powdered Sugar
  • 1/2 Cup Cocoa Powder
  • 2 tsp Vanilla

Let’s get down to business!!

  1. Preheat oven to 350. In a large mixing bowl, combine the flour, sugar, cocoa, baking powder, baking soda, and salt. Add the eggs, milk, cream, oil and vanilla. Mix on medium until it’s all fully incorporated. Slowly mix in the boiling water, the end result will be a very thin batter.
  2. In your 3 8-inch cake pans spray them down with nonstick spray, line the bottoms with parchment paper. Spray again and then dust with a thin layer of flour. This is going to help you get the cakes out of the pan with minimal damage. 
  3. Divide the batter evenly among the 3 cake pans. Bake for 30-35 minutes, you’ll know it’s done when you can insert a toothpick and it’s clean when you remove it. Once you have removed them from the oven, place on a wire rack, run a knife around all sides to release from the pan. Let them cool in the pan for about 10 minutes. Then flip the pan over and the cake should come right out to finish cooling on the wire racks.
  4. Wrap each cake in plastic wrap and place in the fridge for several hours.

Let’s make the filling and the frosting now 🙂

5. To make the cream cheese frosting beat the cream cheese on medium for at least 2 minutes, scraping down the sides of the bowl occasionally. It needs to be completely smooth for the filling to have a really creamy texture. Mix in the butter and vanilla. Add the powdered sugar 1/2 cup at a time, scraping down the bowl occasionally to make sure it all gets mixed. Fold in the raspberries with a spoon. Set aside.

6. To make the buttercream beat the butter on a medium speed until it’s smooth and starts to get lighter in color. Usually about 3-5 minutes. Add the cocoa powder and vanilla and mix until the color is consistent. Add the powdered sugar slowly mixing on a medium speed until you have a smooth and light frosting.

7. Remove the cakes from the fridge and unwrap them. If it’s necessary level the cakes with a long bread knife or cake leveler. Place the bottom layer on a cake platter add half the cream cheese filling spread evenly leaving about 1/2 inch margin around the edges. Add the next cake layer and cream cheese frosting, you can set aside just a little bit for the top if you want.

8. Add a thin layer of the chocolate frosting (this is called the crumb coat). Place in the fridge for at least another 30 minutes.

9. Finish frosting the cake and add any desired embellishments.

10. Serve it up with a glass of red wine or a tall, cool glass of milk. Enjoy!!!