Double Chocolate Mousse Cake
Prep time:
Baking time:
Makes:
16 servings
Freezing:
excellent
Cake
2
eggs
1 cup
(250 mL)
sugar
1 tsp
(5 mL)
vanilla extract
1 cup
(250 mL)
Canola Oil
1/2 cup
(125 mL)
buttermilk
2 1/4 cups
(550 mL)
Five Roses® All Purpose Bleached White Flour
1/2 cup
(125 mL)
cocoa powder
1 1/2 tsp
(7 mL)
baking soda
1 1/2 tsp
(7 mL)
baking powder
1 cup
(250 mL)
boiling water
1/2 cup
(125 mL)
milk chocolate chips
Mousse
1 1/2 cups
(375 mL)
whipping cream
2 tbsp
(30 mL)
icing sugar
1 tsp
(5 mL)
vanilla extract
1 1/2 cups
(375 mL)
melted and cooled milk chocolate chips
- Preheat oven to 350ºF (180ºC). Grease two 9” (22cm) cake pans.
- Beat eggs, sugar and vanilla until combined. Add oil and buttermilk. Add next 4 ingredients. Mix until well combined. Carefully fold in boiling water until batter is smooth and mixture is quite thin. Pour into prepared pans. Sprinkle with chocolate chips.
- Bake in preheated oven for 25 to 30 minutes, or until a toothpick inserted in centre of cake comes out clean. Cool in pans for 10 minutes. Remove from pans and cool on a wire rack.
- Mousse: Whip cream in a large bowl until thick and cream holds its shape. Beat in icing sugar and vanilla. Fold in melted and cooled chocolate chips. Do not over mix. Mousse should have a rippled effect.
- Assembly: Place one layer of cake on serving platter. Spread with about 1 cup (250 mL) of mousse. Place second layer on top. Ice with remaining mousse. Refrigerate until ready to eat.