Chocolate Mousse Cake a la King Arthur

King Arthur Flour (no I do not get paid for talking about them) has a monthly bake-along. February is a Chocolate Mousse Cake with Raspberries. Looked and sounded delicious and something fun to make on one of my two February holidays. Well, if you know me, I changed it up just a bit. I was not going to spend a fortune on fresh raspberries in the middle of winter. I like chocolate covered cherries and I had a can of cherries in my pantry. I could use those.

So the original bake-along recipe is right here: Chocolate Mousse Cake with Raspberries. I made the cake exactly. I happened to find four 8-inch cake pans, two of which were three inches deep so I baked the cake in two pans and cut these into the four layers. Hint for you: this is a thin batter just like they say. It may not be that wise to use pans that have removable bottoms. Just saying. I had a bit of leakage, very little but I had to bake the cakes on a cookie sheet. I also baked the cakes at 350 degrees F. They came out nicely. They did not have domes, so I am not sure if they fell a bit. The finished product is so rich it was impossible to tell.

  • 1 3/4 cups Unbleached All-Purpose Flour
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 cup vegetable oil
  • 1 cup buttermilk
  • 1 cup boiling water
  • 2 teaspoons vanilla
  • 3 large eggs

Whisk dry ingredient together. Mix wet ingredients together but not eggs. Put wet ingredients into dry ingredients, combine thoroughly. Beat in eggs one at a time. Put into the greased pans and bake. The two 8-inch x 3-inch pans took 55 minutes. Cool completely and slice each layer in two.

The mousse filling was more difficult. It did not come out smoothly and was difficult to spread between the layers of the cake.

  • 2 tablespoons soft butter
  • 8-ounce package cream cheese, at room temperature
  • 1 cup confectioners’ sugar, divided
  • 1/2 teaspoon vanilla
  • 1/8 teaspoon salt
  • 2/3 cup semisweet chocolate chips, melted
  • 1 cup heavy cream

Beat the butter, cream cheese, 3/4 cup sugar, vanilla and salt until creamy. Melt the chocolate and stir that in. Whip the cream with the remaining sugar until stiff. Fold this into the cream cheese mixture. This ended up swirled and not a uniform color. Perhaps that was okay.

I used a can of cherries, drained, and a jar of cherry fruit spread instead of raspberries. I mixed this and spread it on top of the mousse layer. I forgot to put cherries on the middle layer. I don’t think anyone noticed this omission.

Once this is done chill or freeze the cake for 30 minutes so it will be easier to frost.

At this point I am thinking about the frosting. This cake already looks extraordinarily rich. The KAF frosting calls for another cup of butter and 4 cups powdered sugar. That just is too much. I then remember I had made a chocolate sauce to serve with the disastrous orange cake for Christmas. Since that cake was inedible I had frozen the sauce for use at another time. This seemed to be that “another time.”

  • 1/2 cup light brown sugar
  • 1/3 cup cocoa powder
  • 3/4 cup milk
  • 2 ounces bittersweet chocolate, chopped
  • 1 tablespoon orange extract or liqueur (it was actually the poaching syrup from the disastrous orange cake A Christmas Sponge: an Orange Upside Down Cake)

Whisk sugar and cocoa in a small sauce pan. Gradually whisk in the milk until a smooth paste forms. Reduce heat and simmer whisking constantly for 4 minutes. Remove from heat and stir in chocolate and orange extract. (the orange taste does not come through at all.)

So I thawed the chocolate sauce and poured it out on the cake. This gave it a nice glazed cover. Now this glaze looks like a ganache but does not firm up like one.

This is not nearly as good looking as the picture on the King Arthur website. But served with a bit of whipped cream it is chocolate decadence! A little dab will do ya!

Lessons learned: If you want a rich chocolate cake that makes thick layers use this cake recipe. I would make a different filling or just use the fruit and preserves in between layers with some whipped cream. Cover with your own ganache or just sprinkle with powdered sugar. That way you could have a fancy cake with less fuss. But we are enjoying our indulgence a little at a time. Store cake in refrigerator.

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