Tuesday, August 30, 2011

What I Love: Chocolate Mousse-Raspberry Cake

Hey Lovelies!
This recipe today is called "Chocolate Mousse-Raspberry Cake".
It's a very rich a flavorful cake, perfect for summer/fall birthday parties, or just anytime! :)
Here is how to make it below..

Rich, devil's food cake is hidden under a fluffy chocolate mousse. Raspberries and jam add refreshing flavor.

Prep Time
25 Minutes
Total Time
2:45 Hrs:Mins
16 servings

1 box Betty Crocker® SuperMoist® devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1 cup semisweet chocolate chips (6 oz)
1 1/2 cups whipping cream
1/3 cup powdered sugar
2 tablespoons seedless raspberry jam
1 container (6 oz) fresh raspberries
White chocolate truffle candies. if desired
Unsweetened baking cocoa, if desired

Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 9- or 8-inch round cake pans, or spray with baking spray with flour.
Make and bake cake as directed on box for 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, in medium microwavable bowl, microwave chocolate chips and 1/2 cup of the whipping cream uncovered on High 45 to 60 seconds; stir until smooth and melted. Refrigerate 15 to 30 minutes or until cool.
In large bowl, beat remaining 1 cup whipping cream and the powdered sugar with electric mixer on high speed until mixture starts to thicken. Add melted chocolate. Beat until stiff peaks form (do not overbeat or mixture will begin to look curdled).
On serving plate, place 1 cake layer, rounded side down. Spread raspberry jam over cake layer. Spread 1/2-inch-thick layer of chocolate mixture over jam. Cut 1/2 cup of the raspberries in half; press into chocolate mixture. Top with other cake layer, rounded side up; press lightly. Frost side and top of cake with remaining chocolate mixture. Refrigerate about 1 hour or until firm. Let stand at room temperature about 10 minutes before serving. Garnish with remaining raspberries and candies. Sprinkle with cocoa. Store loosely covered in refrigerator.
Makes 16 servings

Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens:
Cover the cake with a layer cake storage container so refrigerator odors aren't transferred to the cake.
Add tall thin candles to transform this special cake into a birthday cake.
Purchased chocolate truffles make an easy yet special garnish for desserts.

Nutrition Information:
1 Serving (1 Serving)Calories 340(Calories from Fat 180),Total Fat 20g(Saturated Fat 9g,Trans Fat 0g),Cholesterol 70mg;Sodium 250mg;Total Carbohydrate 35g(Dietary Fiber 2g,Sugars 22g),Protein 3g;
Percent Daily Value*:Vitamin A 8.00%;Vitamin C 2.00%;Calcium 8.00%;Iron 10.00%;Exchanges:1 Starch;0 Fruit;1 1/2 Other Carbohydrate;0 Skim Milk;0 Low-Fat Milk;0 Milk;0 Vegetable;0 Very Lean Meat;0 Lean Meat;0 High-Fat Meat;4 Fat;Carbohydrate Choices:2;
*Percent Daily Values are based on a 2,000 calorie diet.

Recipe & Image from: http://www.bettycrocker.com/


No comments:

blogger template