Triple Layer Chocolate Mousse Cake


1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 teaspoons soda
1 1/2 teaspoons baking powder
1 teaspoon salt
1 cup milk
1/2 cup oil
2 teaspoons vanilla
1 env. Knox gelatin
2 tablespoons cold water
2 teaspoons vanilla
1 cup sugar
1/2 cup cocoa
2 cups chilled whipping cream


Grease and flour 3 (8 inch) pans. In large bowl, combine dry ingredients. Add eggs, milk, oil and vanilla; beat at medium speed for 2 minutes. Remove mixer beaters and by hand stir in boiling water. Pour in pans and bake at 350 degrees for 30 to 35 minutes or until toothpick is clean. Remove from pans and completely cool. Frost with chocolate mousse.
Chill large mixing bowl and beaters in freezer at least 1 hour before using. In small bowl sprinkle gelatin over cold water, let stand 1 minute to soften. Add boiling water, stir until gelatin is dissolved and clear. Cool 5 to 10 minutes. In large cool bowl, blend sugar and cocoa; add whipping cream and vanilla. Beat at medium speed, scraping bottom of bowl occasionally, beating until stiff. Pour in gelatin and beat until blended. Fill and frost layers.




6.0 servings


Sunday, December 6, 2009 - 1:26am



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