Laura's chocolate truffle cake

16 Servings

Ingredients

Quantity Ingredient
¾ cup Unsalted butter
1¾ cup Sugar
2 Eggs
1 teaspoon Vanilla
2 cups Flour
1¼ teaspoon Baking soda
½ teaspoon Salt (omit if using salted butter)
1½ cup Warm water
9 ounces Semisweet chocolate chips
4 Eggs (separated)
2 tablespoons Powdered sugar
½ cup Heavy cream
½ teaspoon Vanilla

Directions

HERSHEY'S COCOA CAKE

CHOCOLATE MOUSSE

From: laura@... (Laura Downs)

Date: Sun, 28 Nov 93 18:09:10 -0800 The result is a decadent dome-shaped chocolate cake filled with chocolate mousse and covered with a raspberry glaze.

The cake recipe I use is cocoa cake from the back of the Hershey's cocoa tin. I usually make 1½ or 2 recipes of the cake batter and make thinner layers and more of them than the recipe calls for. Make the cake and let it cool for a little while (it should still be warm enough that it doesn't crumble when you assemble the cake). Then take a mixing bowl lined with saran wrap (so the cake will come out) and place slabs of cake in it to form the top of the dome. The cake should come all the way up to the edges of the bowl. Be sure to keep one round layer to form the bottom of the cake.

The filling is chocolate mousse. This is trickier to make than the cake.

Make the mousse. Pour the chocolate mousse inside the bowl of cake and place the last round layer of cake on top. It should set up fairly solidly in the refrigerator (I usually let it set overnight). Just before serving, turn it over onto your serving dish and glaze it. I usually make a glaze with raspberries (1 pkg frozen) and sugar. Fresh raspberries (if they're in season) are nice too.

If you are feeling particularly decadent, you can sprinkle Grand Marnier, Creme de Cacao, white wine, or whatever appeals to you inside the cake.

Also, for variety, you can layer the mousse with other things like raspberries, more cake, rum custard, etc. I've also tried this with lemon cake and white chocolate mousse and it worked quite well.

Hershey's Cocoa Cake: Beat butter, sugar, eggs, and vanilla until fluffy.

Mix dry ingredients. Mix everything. Pour batter into greased and floured cake pans. Makes 2 round layers or one 13x9 pan. Bake at 350 for 35-40 minutes.

Chocolate Mousse: Beat egg whites with powdered sugar until stiff. Whip cream with vanilla. Melt the chocolate carefully and then beat in the egg yolks one at a time. You may have to work quite hard at this to keep the chocolate from clumping together. Then add ¼ of the egg whites to the chocolate and mix it until it is smooth. Lastly, fold together all of the ingredients gently until mixed. The result will be creamy and light brown.

Normally I pour it into individual serving cups and let it set in the fridge.

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