I Heart Eating Chocolate Mousse Cake
Try this I Heart Eating recipe.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 20
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1/2 c. vegetable oil
- 1 3/4 c. all-purpose flour
- 1 3/4 c. granulated sugar
- 3/4 c. unsweetened cocoa powder
- 1 c. buttermilk
- 2 large eggs
- 2 tsp. pure vanilla extract
- 1 c. hot (not boiling) water
- 1 1/2 c. mini marshmallows
- 8 oz. semisweet baking chocolate chopped
- 1/2 c. milk
- 2 c. heavy whipping cream
- 1/2 tsp. vanilla extract
- Carbohydrate 0.286211666269842 g
- Cholesterol 91.268333333002 mg
- Fat 19.4419033332604 g
- Fiber 0 g
- Protein 1.58610833305912 g
- Saturated Fat 11.9928126666213 g
- Serving Size 1 1 Serving (37g)
- Sodium 209.501979991301 mg
- Sugar 0.286211666269842 g
- Trans Fat 1.45744349999628 g
- Calories 179 calories
As a busy working woman, I'm always looking for easy and delicious recipes that I can make in my spare time. This I Heart Eating Chocolate Mousse Cake was the perfect solution! It was so simple to make, and it turned out absolutely delicious.
The cake itself is moist and chocolatey, and the mousse is light and fluffy. The combination of the two is simply heavenly. I especially love that this cake can be made ahead of time, so I can always have a delicious dessert on hand when I need it.
Step-by-step
- Preheat oven to 350 F.
- Grease a 9x13-inch baking pan.
- Whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt in a medium bowl.
- Whisk together buttermilk and vegetable oil in a large bowl.
- Whisk in eggs one at a time.
- Stir in dry ingredients until just combined.
- Add hot water and vanilla.
- Whisk until just combined.
- Pour batter into prepared baking dish.
- Bake 30-40 minutes, or until wooden toothpick inserted in the center comes out clean.
- Cool to room temperature.
- Add mini marshmallows, chocolate, and milk to a large, heavy saucepan for chocolate mousse.
- Cook over low heat, stirring constantly, until melted and well-combined.
- Remove from heat, and cool completely.
- Beat whipping cream and vanilla together in a large bowl.
- Fold whipped cream into cooled chocolate mixture.
- Spread over cooled cake.
- Chill for at least 30 minutes, or until ready to serve.
- Refrigerate any leftovers.
