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Decadent Chocolate Mousse Cake

    Home recipe Decadent Chocolate Mousse Cake
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    Decadent Chocolate Mousse Cake

    By | | 1 comment | 11 April, 2016 | 0
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    Decadent Chocolate Mousse Cake

    April 11, 2016

    Ingredients

    Cake:

    1 cup All Purpose Flour

    1 cup Sugar

    ⅓ cup Unsweetened Cocoa Powder

    ½ tsp Salt

    ¾ tsp Baking Soda

    1 tsp Baking Powder

    ¼ cup Buttermilk

    ¼ cup Milk

    ¼ cup strong Coffee

    ¼ Canola or Vegetable Oil

    1tsp Vanilla Extract

    1 Egg

    1 - 2 Tbsp Grenadine Syrup

    1½ cups or ½ recipe of the Chocolate Mousse (use milk chocolate chips not dark chocolate chips), or your favorite chocolate mousse recipe

    1 (21 oz) can of Cherry Pie Filling, drained or 1 cup fresh pitted Cherries

    Topping:

    4 - 6 Bahlsen Waffeletten Cookies, coarsely chopped

    ½ cup toasted Nuts, such as hazelnuts, pecans or almonds

    ¼ cup White Chocolate Chips

    Directions

    1Preheat oven to 350°F and butter and flour a 9 inch baking pan (or use baking spray with flour in it).

    Cake:

    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.

    Assembly:

    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.

    Notes

    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.

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    1 Review

    Yasmin

    September 28, 2017

    The recipe sounds easy and delicious.a must try

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