For my friend Anne’s birthday, we had a game night/potluck celebration which included margaritas and sangria, home made wings, veggies + dip, crab and egg drop soup, spring rolls with peanut sauce, shrimp skewers with coconut milk and red curry sauce, chips and dip, pomegranates (they are in season! yum!), and samosas. It’s no mistake that I have a group of foodie friends who love to cook and eat. I think that’s the awesome thing about food: it goes hand in hand with fellowship and our lives, whether we realize it or not, are centered around those we love and the food we share when we come together.
Since Anne is a big chocoholic, I made her a chocolate mousse cake. I used a chocolate chiffon cake recipe, filled the layers and frosted the cake with chocolate mousse. I topped the cake with cinnamon truffles that I made since I didn’t have any nuts or extra chocolate shavings to put on top for texture. The birthday girl was pleased, which made me pretty happy. So here is the recipe for the cake. For all my chocoholic readers, this one is for you.
Chocolate Chiffon Cake (recipe adapted from Taste of Home):
- 7 eggs, separated
- 1/2 cup baking cocoa
- 3/4 cup boiling water
- 1-3/4 cups cake flour
- 1-3/4 cups sugar
- 1-1/2 teaspoons baking soda
- 1 teaspoon salt
- 1/2 cup canola oil
- 2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
- 9″ cake pan
- In a bowl, combine cocoa and water until smooth; cool for 20 minutes. In a large bowl, combine flour, sugar, baking soda and salt. In a bowl, whisk the egg yolks, oil and vanilla; add to dry ingredients along with the cocoa mixture. Beat until well blended. In another large bowl and with clean beaters, beat egg whites and cream of tartar on high speed until stiff peaks form. Gradually fold into egg yolk mixture.
- Butter and flour 9″ cake pan. Pour batter in completely. Bake on lowest rack at 325° for 60-65 minutes or until top springs back when lightly touched.
- Allow cake to cool. Run a knife around sides of pan. Invert cake onto cooling rack and allow it to cool completely.
- Once cake is cool, use a serrated knife to cut cake into 3 even layers. Set aside until ready for assembly.
- 8 egg yolks
- 1 cup sugar
- 4 cups heavy whipping cream
- 12 oz. of unsweetened chocolate, chopped
- In a mixing bowl, beat egg yolks and sugar until a pale yellow.
- Heat 2 cups of cream in saucepan over medium heat until hot but not to a boil.
- Gradually stir half of the hot cream mixture into the egg mixture. Stir and pour back into the hot cream saucepan.
- Cook over low heat for 5 minutes, stirring constantly until mixture thickens. Cool for 10 minutes and stir in chocolate. Refrigerate for 2 hours.
- Beat remaining 2 cups whipping cream until stiff peaks form.
- Gradually fold whipped cream into the chocolate mixture until no white streaks can be found and mixture is well incorporated.
- On the first layer of cake, spread evenly about 1 cup of chocolate mousse. Repeat with second layer then add final third layer of cake.
- Frost entire cake with remaining mousse and you’ve got yourself a delicious chocolate mousse cake!