chocolate dessert ideas

These Chocolate Fudge Cupcakes are so moist and chocolatey from the addition of sour cream and freshly brewed hot coffee! And the cream cheese frosting provides the perfect balance with a bit of sweetness.

Chocolate Fudge Cupcakes with Cream Cheese Frosting

cocoa powder

coffee,

sour cream

vanilla

unsalted butter, room temperature

sugar

light brown sugar, packed

eggs, room temperature

all-purpose flour

baking soda

salt

(1 stick) unsalted butter, room temperature

cream cheese, brick-style, room temperature

Make the Cupcakes: Preheat oven to 350°F. Line muffin pan with cupcake liners or place paper cupcake cups on a sheet tray and set aside. In a medium bowl, whisk together the cocoa powder, coffee, sour cream, and vanilla to make a shiny fudge. Set aside. In the bowl of a stand mixer, beat the butter until smooth and shiny, about 2-3 minutes. Add the granulated and brown sugars and continue beating until fluffy, and then beat in the eggs one at a time, mixing between each addition. In a separate bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the butter mixture in thirds, alternating with the fudge mixture, scraping down the bowl several times as you go. Divide the batter between the cupcake liners and bake for 28 - 30 mins. A toothpick inserted into the center of the middle cupcake should come out clean when they are done. If there's batter on the toothpick, continue baking for a few minutes more until it comes out clean. Let the cupcakes cool before turning them out on a wire rack to cool completely before frosting.

Make the Frosting: In the bowl of a stand mixer, beat the butter and cream cheese on medium to high speed until smooth and creamy, about 2-3 minutes. Add in vanilla and salt and mix well to combine. With mixer on low, gradually add the powdered sugar one cup at a time until completely combined and no dry spots are left. Frost cooled cupcakes.

Chocolate Mousse Cake with three layers of moist chocolate cake and two layers of smooth &amp; creamy chocolate mousse - all covered in chocolate whipped cream!

Chocolate Mousse Cake

(228 grams) all purpose flour

(414 grams) sugar

(85 grams) natural unsweetened cocoa powder

tsp baking soda

tsp baking powder

(240 milliliters) milk

(120 milliliters) vegetable oil

tsp vanilla extract

eggs

(240 milliliters) hot water

(52 grams) sugar

(420 milliliters) heavy whipping cream, divided

(227 grams) semi sweet chocolate chips

(86 grams) powdered sugar

(68 grams) powdered sugar

(57 grams) natural unsweetened cocoa

Chocolate Sprinkles

Preheat oven to 350°F (176°C) and prepare three 8 inch cake pans with non-stick baking spray and parchment paper in the bottom.

. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.

. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.

. Add the wet ingredients to the dry ingredients and beat until well combined.

. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.

. Divide the batter evenly between the prepared cake pans and bake for 22-25 minutes, or until a toothpick comes out with a few moist crumbs.

. Remove cakes from oven and allow to cool for 2-3 minutes, then remove to a cooling rack to finish cooling.

. When the cakes have cooled, make the chocolate mousse. Combine the egg yolks, sugar and 1/2 cup (120ml) of heavy whipping cream in the top of a double boiler (or in a metal mixing bowl set over a pot of simmering water). Do not let the water boil, or it’ll get too hot. Occasionally lift the bowl to release steam. Cook the egg mixture, whisking constantly. It’ll be ready when it has thickened, lightened a bit in color and has more volume. It should take about 7-10 minutes and reach 160°F (71°C). When done, remove it from the heat and set aside.
9. Pla

e the chocolate chips in a medium bowl and microwave in intervals of 10-15 seconds, stirring well between each, until melted and smooth. You could also use the double boiler again.
10. Ad

the chocolate to the egg mixture and whisk until smooth. Set the mixture aside to cool to room temperature.
11. In

a mixer bowl, whip the remaining 1 1/4 cups (300ml) of heavy whipping cream and powdered sugar until stiff peaks form.
12. Fo

d about 1/4 of the whipped cream into the chocolate mixture until combined, then fold about 1/4 of the chocolate mixture into the whipped cream. Slowly fold the remaining chocolate mixture into the whipped cream.
TO BUILD THE CAKE:

instruction-step-14&#8243;>13. Level the tops of the chocolate cakes by using a large serrated knife.
14. Th

cake can be built in an 8×3 inch cake pan (springform would be ideal) or with a clear cake collar. If you are using a cake pan to build the cake, put a cardboard cake circle in the bottom of the pan. If not using a springform pan, you can put some plastic wrap in the bottom of the pan and up the sides and use it to lift the cake out of the pan when it’s done. Line the sides of the cake pan with parchment paper. The parchment paper should stick up above the top edge of the pan, since the cake will probably be a little taller than your pan. Add the first layer of cake into the bottom of the cake pan. If you are using a cake collar, place the bottom cake on a cardboard cake circle or a serving plate and wrap the cake collar around it and secure in place.
15. Add about

half of the chocolate mousse and spread into an even layer.
16. Add the s

cond layer of cake on top of the mousse, then add the remaining mousse and spread into an even layer.
17. Top the c

ke with the final cake layer. Refrigerate the cake until the mousse is firm, 4-5 hours.
TO FINISH OFF THE CAKE:

tion-step-19&#8243;>18. Make the whipped cream by adding all the ingredients to a large mixer bowl and whipping on high speed until stiff peaks form.
19. Remove th

cake from the fridge and either remove it from the pan by removing the springform pan sides, lifting the cake out of the pan with the plastic wrap, or removing the cake collar.
20. Frost the

outside of the cake with the chocolate whipped cream and pipe swirls around the outer top edge of the cake.
21. Finish of

the cake with some chocolate sprinkles, then refrigerate until ready to serve. Cake is best when well covered in the fridge for 3-4 days.

Hello! I haven't made this cake yet, but I need a chocolate mousse cake that makes a three layer 6" cake. Do you know what size and how many layers this cake recipe makes?

This cake is delicious! My little twist is that I serve it with fresh fruit like raspberries, blackberries, and strawberries. It helps cut through the richness of the cake. Such a great recipe!

I tried this recipe because I had the taste for chocolate mousse and cake and let me tell you delicious. Very moist, rich, and sweet! I can stop buying chocolate mousse cake from the supermarket now and make my own…..Thank you very much Lindsay!!!!

https://www.youtube.com/watch?v=Z5xV4OUfW74

This Chocolate Mousse Cake is a classic! With three layers of moist chocolate cake and two layers of smooth and creamy chocolate mousse, all covered in chocolate whipped cream!

Recipe: https://www.lifeloveandsugar.com/chocolate-mousse-cake/

Top 2 chocolate dessert ideas recipes from across the web

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Chocolate Fudge Cupcakes with Cream...

Chocolate Mousse Cake

Top 2 chocolate dessert ideas recipes from across the web

The most viewed chocolate dessert ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Chocolate Fudge Cupcakes with Cream...

Chocolate Mousse Cake

The most viewed chocolate dessert ideas recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine