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CAKE - Chocolate Decadence Cake

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Chocolate Decadence Cake
    1 cup  all-purpose flour
    1 cup  sugar
    ½ cup  cocoa powder
    1 teaspoon  baking powder
    ½ teaspoon  salt
    1 cup  milk,, (I used coconut milk beverage)
    ¼ cup  vegetable
      canola oil, alternative
    ¼ cup  warm water
    1  egg
    1 teaspoon  vanilla
    1 lb.  semisweet chocolate, chopped
    2 tablespoons  heavy whipping cream
    6 tablespoons  unsalted butter, softened
    ¼ cup  Myers rum
    6  egg yolks
    ½ cup  granulated sugar
    1 ½ cups  heavy whipping cream
Chocolate Sauce
    1/3 cup  whole milk
    3 ounces  semisweet chocolate, chopped,, (about 1/2 cup chips)
    1 teaspoon  butter, softened
For serving: Strawberry Sauce
      Whipped Cream

Make the cake: Sift dry ingredients into a bowl, stir, and then add the remaining ingredients. Beat with a whisk until smooth, scraping down bowl. Pour into a greased and floured round 8” pan. Bake at 350 for 40 minutes or until tester inserted in center comes out clean or with a few moist crumbs. Cool five minutes on rack in pan, then remove from pan to cool completely, about 1-2 hours.
Make the mousse*: gently melt semisweet chocolate in a double boiler or microwave; stir in whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Line an 8” round baking pan with enough plastic wrap that it comes over the sides; spread mousse into pan. Place cake top side down on top of the mousse and press down to make sure that every part of the cake is in contact with the mousse and that the top is flat. Cover with plastic wrap and refrigerate overnight.
Make the chocolate sauce: Place the chocolate in a food processor or blender. Heat the milk until steaming hot, then turn on the food processor and, while running, pour the hot milk through the feed tube. Blend until smooth and allow to cool.
To serve: Place cake plate upside down on top of the cake, then flip over. Lift the cake pan off the cake (you may have to wiggle it or have someone hold down on the plastic wrap "handles" while you lift the pan). Remove plastic wrap; spread chocolate sauce over the top and refrigerate for at least ten minutes. Cut into 16 slices; serve with a dollop of whipped cream and strawberry sauce.
*Veronica's note: If your mousse mixture gets too thick while you are beating the eggs and whipped cream, you can rebeat it to make it nice and creamy again before adding those elements.

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