Ingredients for 6 Layer Dreamy Chocolate Mousse Cake Paula Deen
How to Make 6 Layer Dreamy Chocolate Mousse Cake Paula Deen
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the cake batter according to the instructions on the box of devil's food cake mix, adding the additional ingredients listed above.
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
- While the cakes are cooling, make the chocolate mousse: Melt the semi-sweet chocolate in a double boiler or microwave in 30-second intervals, stirring until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the melted chocolate until combined.
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand.
- Spread a layer of chocolate mousse over the cake layer.
- Repeat with the remaining cake layer and mousse, ending with a layer of mousse on top.
- Refrigerate the cake for at least 4 hours, or preferably overnight, to allow the mousse to set.
- Before serving, garnish with chocolate shavings or fresh berries (optional).
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
230g
Fat
117g
Carbs
26g
