Best 10 Chocolate Mousse Cake With Cinnamon Cream Recipes

ALMOST-FAMOUS CHOCOLATE MOUSSE CAKE

Steps:

• Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
• Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
• Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
• Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
• Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
• Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
• Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
• To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
• Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

CHOCOLATE HEART LAYER CAKE WITH CHOCOLATE-CINNAMON MOUSSE

Steps:

• For Cake:
• Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.
• Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.
• Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)
• For Mousse Base:
• Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.
• For Mousse, Cake Assembly, and Glaze:
• Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.
• Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
• Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.
• Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

INTENSE CHOCOLATE MOUSSE CAKE

Steps:

• Heat oven to 350 degrees. Position the oven rack in lower center of the oven. Cover the outside of a 9-inch springform pan with a double layer of foil. Using a microwave oven or double boiler, melt together chocolate and butter; set aside to cool slightly.
• In a bowl, whisk together egg yolks and 1/2 cup sugar until pale, frothy and increased in volume. Whisk in brandy, then fold in chocolate mixture. Place a kettle of water over heat, and bring it to a boil. Using an electric mixer, whisk egg whites and salt until thick. Add remaining 1/4 cup sugar, and continue to whisk until stiff and shiny but not dry.
• Fold about 1/2 cup whisked egg whites into the chocolate mixture to lighten it. Gently fold in remaining whites, being careful not to let the mixture deflate. Pour mixture into lightly-buttered springform pan, and place pan in a roasting pan. Add boiling water to roasting pan to come halfway up side of springform pan. Bake for 45 minutes; top of cake will be hard and inside will be gooey.
• Remove cake pan from water, and place on a rack to cool completely. Unwrap foil and remove side of springform pan. Place cake on a serving platter. Just before serving, dust top with confectioners' sugar passed through a sieve.

CINNAMON CHOCOLATE MOUSSE

Steps:

• Pour milk into a small bowl; sprinkle gelatin over the top. Let stand for 5 minutes or until softened. Place 3/4 cup chocolate chips in a large bowl; set aside. , In a small saucepan, bring 2 cups cream and sugar to a boil; remove from the heat. Gradually pour over chips, whisking until smooth. Fold in gelatin mixture. Stir in cinnamon and vanilla. Pour into five dessert dishes. Cover and chill for at least 2 hours., Place remaining chocolate chips in a small bowl. In a small heavy saucepan, bring corn syrup and remaining cream to a boil; remove from the heat. Gradually pour over chips, whisking until smooth. Cool to room temperature; carefully spoon over each dessert. Garnish with chocolate curls if desired.

CINNAMON CHOCOLATE CAKE

Steps:

• In a small saucepan, combine the butter, oil and chocolate. Cook and stir over low heat until chocolate is melted. Remove from the heat. Add the water; pour into a mixing bowl. Cool to room temperature. Beat in the eggs, sugar and vanilla. Combine the flour, cinnamon, baking soda and salt; add to the chocolate mixture alternately with buttermilk. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° until a toothpick inserted near the center comes out clean, 30-35 minutes. Remove to a wire rack. , In a small saucepan, combine the butter, milk and chocolate. Cook and stir over low heat until the chocolate is melted. Remove from the heat. Stir in confectioners' sugar and vanilla until smooth; fold in pecans. Spread over warm cake. If desired, sprinkle with additional chopped pecans.

CHOCOLATE MOUSSE CAKE IV

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
• In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
• Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
• Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

CHOCOLATE MOUSSE CAKE WITH CINNAMON CREAM

Steps:

• Make cake:
• Preheat oven to 325°F. Butter an 8-inch round cake pan (about 2 inches deep) and line bottom with a round of parchment paper or foil.
• In medium saucepan bring water and sugar to a simmer over moderate heat, stirring occasionally. Add butter and simmer, stirring occasionally, until melted. Remove pan from heat and add chocolate, swirling pan to submerge chocolate in hot syrup. Let chocolate stand in syrup 3 minutes and whisk until smooth.
• In a large bowl whisk together eggs, coffee, rum, and cinnamon. Add chocolate mixture, whisking until well combined, and pour into cake pan.
• Put cake in pan in larger pan and add enough water to reach halfway up side of cake pan. Bake cake in middle of oven 45 minutes, or until slightly firm to the touch. Cool cake completely in pan on rack.
• Cake may be kept in pan, wrapped in plastic wrap, and chilled 1 week or frozen 1 month. Thaw cake completely before proceeding.
• Run a thin knife around pan to loosen cake and put pan on hot stove burner for 3 to 4 seconds. Invert cake onto a plate and remove parchment or foil. Bring cake to room temperature.
• Make cream:
• In a bowl with an electric mixer or whisk beat cream with sugar and cinnamon until it just holds stiff peaks.
• Just before serving, spread cream over top of cake or spoon onto plates alongside individual pieces.

CHOCOLATE MOUSSE CAKE

Steps:

• Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
• Cake:
• Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
• Preheat the oven to 325 degrees Fahrenheit.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
• Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
• Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
• Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
• Filling:
• To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
• Ganache:
• Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
• To assemble cake:
• Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

CHOCOLATE MOUSSE CAKE WITH CHOCOLATE WHIPPED CREAM

Steps:

• Grease a 9 inch springform pan.
• In food processor or blender, coarsely grind hazelnuts to make 1 1/4 cups.
• Combine ground hazelnuts and melted butter.
• Press hazelnut/butter mixture into the bottom and 1 1/2 inches up the sides of greased pan.
• In a saucepan combine the cut up chocolate and 1/2 cup heavy cream.
• Stir over low heat until chocolate is melted.
• Remove cream from heat.
• In a mixer bowl, beat eggs and vanilla at low speed until well mixed.
• Add flour and sugar, beat on high speed for 10 minutes, or until thick and lemon colored.
• In a small bowl, beat remaining (1/2 cup) heavy cream until soft peaks form.
• Stir about 1/4 of the egg mixture into the melted chocolate.
• Fold remaining egg mixture into chocolate mixture, then fold in the whipped cream.
• Turn mixture into prepared pan.
• Bake in a preheated 325°F oven for 30-35 minutes, or until puffed on the outer third of the top.
• (Center will be slightly soft).
• Cool cake for 20 minutes.
• Remove pan sides.
• Cool on a rack 3 to 4 hours.
• Cake may be served at room temperature or chilled.
• If serving the cake the next day, cover and store in the refrigerator.
• Before serving, decoratively pipe (or dollop) the chocolate whipped cream on the top of the cake and garnish with whole hazelnuts.
• Chocolate Whipped Cream: In a small saucepan, combine heavy cream and semisweet chocolate.
• Stir over low heat until all the chocolate is melted.
• Remove from heat and stir until there are no chocolate specks remaining.
• Pour mixture into a bowl and chill well.
• Just before serving, beat cream until stiff peaks form (tips of peaks should stand straight).

THE ULTIMATE CHOCOLATE MOUSSE CAKE

Steps:

• For the Cake:.
• Preheat oven to 425°F.
• Wrap the outside of an 8-inch spring form pan with a double layer of tin foil to prevent seepage.
• Butter the inside of the pan and cut a circle out of parchment paper the size of the bottom of the pan. Place it in and butter it too.
• Combine the chocolate and butter in a double boiler over simmering water (don't let it touch the bottom of the pot, it will scorch the chocolate). Stir until the chocolate and butter are smooth and lump free. You can also microwave the mixture on 100% or high. Make sure you stop and stir the mixture every 15 seconds; remove the chocolate when all the lumps are gone.
• Put the eggs in a large mixer bowl over simmering water and stir constantly until warm to the touch, about 3 minutes; remove from the heat. If using an electric mixer, beat the eggs until triple in volume and form soft peaks when the beater is lifted, 5-8 minutes. To ensure maximum volume when using a hand mixer continue to beat the eggs over simmering water until hot to the touch, about 5 minutes, then removed from heat until cool.
• Fold half the eggs into the melted chocolate until partially incorporated. Add the remaining eggs and fold until just blended but no streaks remain.
• Pour at once into your prepared spring form pan and smooth the surface with an off-set spatula. Place the spring form pan into a larger pan and carefully pour boiling water into the larger pan until the water is about 2/3 of the way up the side of the spring form pan. Don't get any water on the chocolate! This method of a water bath is often referred to as a "bain marie".
• Bake the cake for 5 minutes. Then cover the spring form pan loosely with lightly buttered tin foil and bake for 10 more minutes. Remove the cake from the oven and let cool on a wire rack for 45 minutes; then cover it again and refrigerate it for at least 3 hours.
• To remove the cake from the spring form pan: Run a small spatula around the edge of the spring form until the sides of the cake come loose. Place the cake on a round plate that the cake fits nicely on and invert the plate and open the spring form pan up and remove from the cake. Remove the bottom metal part of the spring form pan and the parchment. Cover it again with tin foil and leave for another 6 hours or over night. It needs to be really chilled to set.
• If you are making the Ganache, set the cake on a metal rack and put wax paper under the cake (tuck strips). Pour the tepid glaze over the center of the cake and allow the ganache to dribble down the sides of the cake.
• Using a metal off set spatula run it around the top of the cake to ensure that the g.
• Ganache won't be too thick on the top. Patch any bare spots at this point. If any air holes occur, use a pin to break them. Remove the strips of wax paper from under the cake and let this stand undisturbed for 2-3 hours at room temperature, or 30 minutes in the fridge.
• Bon Appetit!