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You are here: Home / Dessert / Frozen Chocolate Mousse Layer Cake

Frozen Chocolate Mousse Layer Cake

This post may contain affiliate links which won’t change your price but will share some commission. View my Disclosure Policy for details.

September 26, 2014 by Hugs & Cookies xoxo 4 Comments

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Frozen chocolate mousse cake…..

 

Even the toughest chocolate critics will give this cake high praise. Another perk is it is naturally gluten free so you can spoil your gluten free friends and family. Be sure to serve this up with huge glasses of ice cold milk.

flourless mousse cakefrozen chocolate mousse cakefrozen chocolate slicefrozen mousse cake

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Frozen Chocolate Mousse Layer Cake
 
Ingredients
Flourless Cake:
  • 2 sticks (1 cup) butter
  • 12 oz bittersweet chocolate, chopped
  • 6 large eggs
  • 1 cup sugar
  • 1 Tbsp vanilla extract
Mousse:
  • 4 Tbsp (1/4 cup) butter
  • 10 oz semi-sweet chocolate
  • 3 large eggs, separated
  • 3 Tbsp sugar
  • 1 Tbsp vanilla extract
  • 1 cup heavy whipping cream
Glaze:
  • 4 oz semisweet chocolate
  • ¼ cup light corn syrup
  • ½ cup heavy whipping cream
Instructions
Cake:
  1. Preheat oven to 350.
  2. Line inside of 9-inch sprinform pan with nonstick foil and wrap a piece of foil around outside, too.
  3. Heat butter and chocolate in the microwave until melted.
  4. Whisk in the eggs and sugar.
  5. Add vanilla.
  6. Pour into the pan.
  7. Place the pan in a larger roasting pan & fill the larger pan with hot water to come up the sides of the pan. This is your waterbath.
  8. Bake 40-45 minutes and remove from oven, allowing cake to cool in the waterbath.
  9. Once cool, place cake pan in freezer.
Make the mousse:
  1. Melt butter and chocolate in the microwave.
  2. Whisk yolks, sugar and vanilla together.
  3. Whisk yolk mixture into hot butter/chocolate mixture carefully.
  4. Using a mixer, beat the whites to stiff peaks.
  5. Fold whites into the chocolate.
  6. In the mixer, beat the cream to soft peaks and fold it into the mousse.
  7. Spread mousse over the cold cake and return to freezer for an hour.
Glaze:
  1. Microwave corn syrup and cream just to a boil.
  2. Add chocolate.
  3. Let sit one minute and then whisk smooth. Let sit an additional 30 mins to thicken. Remove cake sides. Pour glaze over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen!
3.5.3251

adapted from JasonandShawnda and originally from Pastry Queen

FROZEN CHO MOUSSE

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Filed Under: Cake, Dessert Tagged With: Best Glaze

This post may contain affiliate links, view my Disclosure Policy. Sharing of this post is both encouraged and appreciated. Copying and/or pasting of full recipes to ANY social media or blogs is strictly prohibited without written consent. Recipes- including exact wording and photographs- are Copyright of hugsandcokiesxoxo.com. Any unauthorized use of content or photos from hugsandcookiesxoxo.com is a violation of my Copyright.

Comments

  1. Debra says

    September 27, 2014 at 7:13 am

    Oh my – looks divine! Another “Must Make” recipe from you! Thank you!

    Reply
  2. Carmel says

    September 27, 2014 at 10:55 am

    Hi!

    This looks amazing, but have a question.

    I have a question about the Glaze instructions:
    You state…Glaze: Microwave corn syrup and cream just to a boil. Add chocolate. Let sit one minute and then whisk smooth. Let sit 30 mins to thicken. Pour over cold mousse layer and return to freezer for a few hours until ready to serve. Keep frozen!
    What are you whisking in the statement below, when you made the glaze and poured it already?
    Whisk until smooth and then let sit in the pan for 30 minutes to cool and thicken. Remove the cake from the freezer and turn it out onto a rack set on a baking sheet or on a cake plate, mousse-side on top – remove the ring and peel off the parchment sides. Pour the glaze into the center of the cake, letting it flood the top and run down the edges (it won’t cover the sides completely).

    I want to make in the next week for husband’s birthday, but a bit confused in the steps. Should the pouring be done after the whisking step?

    Thank you,

    Carmel

    Reply
    • danielle says

      September 27, 2014 at 11:03 am

      Carmel-thank u-i think it is fixed now! Let me know if it is more clear!

      Reply

Trackbacks

  1. Foodies Network » Frozen Chocolate Mousse Layer Cake says:
    September 27, 2014 at 1:03 pm

    […] Frozen Chocolate Mousse Layer Cake […]

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Hi, I'm Danielle!

Welcome! I am married to my Prince Charming and we have 2 beautiful boys. I am also a first grade teacher and I love my students more than chocolate chip cookies!  Hope your day is filled with Hugs & Cookies!  xoxo

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