Decadent Chocolate Mousse Cake
April 11, 2016
1Preheat oven to 350°F and butter and flour a 9 inch baking pan (or use baking spray with flour in it).
1In a large bowl, mix together the Flour, Sugar, Cocoa Powder, Baking Soda, Baking Powder and Salt.
2Once the dry ingredients are well mixed, add in the Buttermilk, Milk, Coffee, Oil, Egg and Vanilla Extract and blend until you have a smooth and glossy batter.
3Pour into a prepared round 9 in. baking pan and bake in a preheated 350°F oven for about 25-30 minutes or until toothpick inserted comes out clean.
4Cool in pan for at least 10 minutes and then carefully remove and continue to cool on cooling racks.
5Poke holes throughout the cake with a fork and drizzle the Grenadine Syrup over and allow to soak in.
6Prepare the Chocolate Mousse according to directions and allow to set (chilled for at least 2 hours or can be made a day ahead)
7Add the drained Cherries to the mousse and blend well.
8Mix together the chopped Bahlsen Waffeletten Cookies, White Chocolate Chips and Nuts.
1Once your cake has cooled, place on your favorite cake plate. Top with the Mousse mixed with Cherries, sprinkle generously with Cookie mixture.
2Keep refrigerated until ready to serve. Enjoy.
1You may also substitute the Grenadine Syrup for a Cherry flavored Liqueur for a grown up version .You can also double the cake recipe to make two 9 inch cake layers to use cake in other recipes. For a more fudge like cake, double the amount of strong coffee and watch your bake time.