I hope you don't assume I am using decadent and rich in a bad connotation here. Who on earth wants a light chocolate dessert? Not I. Just be sure to cut yourself a modest slice and pour yourself a glass of milk and you will be so glad you are eating something described as decadent and rich.
Chocolate Mousse Cake
For the cake:
2 cups sugar
1 3/4 cup flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 cup milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
Preheat oven to 350. Grease and flour a 10-11 inch spring form pan.
In a large bowl, stir together the dry ingredients. Add the eggs, milk, oil and vanilla and beat on medium speed for 2 minutes. Add the boiling water and beat on low, just until combined. Pour the batter into your prepared pan until it is about half full. You may have some batter leftover- use it to make cupcakes or another small cake. Bake until the a toothpick inserted comes out clean, about 25-30 minutes. Allow to cool completely.
For the mousse:
1/2 cup butter, cut into pieces
4 eggs, separated
1/4 cup cream
1 Tbsp vanilla
8 oz bittersweet or semisweet chocolate, chopped (I used chips)
1/2 cup sugar
Melt the butter in a medium metal or glass bowl set over a saucepan of simmering water. Whisk yolks, cream and vanilla in a small bowl. Gradually whisk the yolk mixture into the bowl with melted butter. Whisk constantly over the simmering water until a candy thermometer reads 150 degrees. Remove from the water and add chocolate. Stir until chocolate is melted and set aside.
In a large, clean mixing bowl beat the egg whites and 1/2 cup sugar to medium-stiff peaks. Whisk about 1/4 of the beaten egg white mixture into the warm chocolate mixture. Gently fold in the remaining egg white mixture until there are no more white streaks. Pour the mousse over the cake while it is still in the spring form pan. Chill until the mousse is set, at least 6 hours.
1 cup heavy cream
2 Tbsp sugar
1 cup fresh raspberries
Allow for the mousse to set before starting the garnish.
Pour the heavy cream and sugar into a large mixing bowl and beat on medium-high until the cream is stiff. Spread the whipped cream in an even layer over the cake while still in the spring form pan. Arrange the raspberries on top of the whipped cream.
Slide a sharp knife around the edge of the spring form pan and carefully unlatch the ring. Carefully lift the ring off the cake. Chill until you are ready to serve.
We served this with a quick raspberry sauce which is completely optional. That recipe can be found here, listed as raspberry filling.
Cake- Hershey's Perfectly Chocolate Cake
Mousse- Smitten Kitchen