Mousse-In-The-Middle Cake Recipe

Name: Mousse-In-The-Middle Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cake; 1 3/4 cups bakers' special sugar or 1 3/4 cups granulated sugar; 1/2 cup room-temperature butter; 1/2 teaspoon salt; 1 teaspoon almond extract or 1 teaspoon a 3-5 drops bitter almond oil; 1 teaspoon vanilla; 1/3 cup vegetable oil; 4 large eggs; 3 cups king arthur unbleached all-purpose flour; 4 teaspoons baking powder; 1 1/4 cups milk; Filling; 1 pint whipping cream; 1 (4 ounce) package chocolate mousse mix; Dark Chocolate Glaze; 1/2 cup whipping cream; 1 cup chopped bittersweet chocolate (about 6 ounces)

Servings: persons

Cake
1 3/4 cups bakers' special sugar or 1 3/4 cups granulated sugar
1/2 cup room-temperature butter
1/2 teaspoon salt
1 teaspoon almond extract or 1 teaspoon a 3-5 drops bitter almond oil
1 teaspoon vanilla
1/3 cup vegetable oil
4 large eggs
3 cups king arthur unbleached all-purpose flour
4 teaspoons baking powder
1 1/4 cups milk
Filling
1 pint whipping cream
1 (4 ounce) package chocolate mousse mix
Dark Chocolate Glaze
1/2 cup whipping cream
1 cup chopped bittersweet chocolate (about 6 ounces)

1
CAKE: In a large mixing bowl, beat together the sugar, butter, salt and flavorings until fluffy. Beat in the oil, then the eggs, one at a time, beating till the mixture is very fluffy. In a separate bowl, whisk together the flour, Instant ClearJel(r) and baking powder. Add the dry ingredients to the butter and egg mixture alternately with the milk, beating until well-combined, about 2 minutes.
2
Lightly grease and flour both halves of the filled cake set, and divide the batter between them. (You may also prepare this cake in two regular 9 x 2-inch round cake pans.) Bake the cake in a preheated 350u00b0F oven for 40 to 45 minutes, until the edges have started to pull away from the sides of the pan. Cool the cake for 15 minutes before removing it from the pans.
3
Filling: Follow the directions on the package to prepare the mousse. Divide the mousse between the two halves of the cake, then invert the top half over the bottom half (you're forming a tunnel for the filling here).
4
Glaze: In a small bowl in the microwave, or a small saucepan set over low heat, prepare the glaze by melting together the cream and chocolate. Drizzle it over the cake.

1905

kcal

Calories

103

Fat

216

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Cake, 1 3/4 cups bakers' special sugar or 1 3/4 cups granulated sugar, 1/2 cup room-temperature butter, 1/2 teaspoon salt, and more.

Yes, Mousse-In-The-Middle Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mousse-In-The-Middle Cake

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