COPYCAT CHOCOLATE MOUSSE CAKE RECIPE

You heard it here. This decadent Chocolate Mousse Cake Recipe, one that restaurant fans rave about on a regular basis, is now available to be made in your own kitchen.

If you are a chocolate lover–and why wouldn’t you be–then you’re probably constantly on the search for great new recipes that you can use to sooth that sweet tooth at home.

This mousse cake recipe serves 12, and the portion size is more than enough considering how rich and indulgent this chocolaty sweet slice is.

You know its true.  Every now and then you go out to eat purely with the intention of ordering dessert afterwards.

And sometimes, you skip the main course altogether and head straight to the chocolate on the menu. Because hey, we all know that chocolate in moderation is really a good thing, right?

INGREDIENTS
For the cake and mousse:

• 1 18.25 ounce box devil’s food cake mix – cook as directed
• 14 ounces chopped bittersweet chocolate
• 1 1/2 sticks unsalted butter, diced
• 1/4 cup strong coffee
• 10 separated large eggs
• 1 1/2 cups plus 6 tablespoons sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 cups heavy cream, cold

For the shell and sauce:

• 12 ounces chopped bittersweet chocolate
• 3/4 cup heavy cream
• 5 tablespoons corn syrup, light
• 2 tablespoons butter, unsalted

To serve:

• 1 1/2 cups heavy cream, cold
• 1 tablespoon sugar
• 1 pint ice cream, vanilla

INSTRUCTIONS

1. Prepare a 9 x 13 inch cake as directed on the label of the cake mix box.
2. Bake and let it cool slightly in the pan. Invert onto a rack to cool completely.
3. Cleaning out the used cake pan, line it with plastic wrap.
4. Cut the cake in half lengthwise, and then in thirds crosswise, making 6 rectangles.
5. Slice each rectangle in half to make two layers, using a serrated knife.
6. Arrange half of the pieces snugly in the cake pan.
7. ........................................

for full recipes please see : https://allshecooks.com

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