However, let me explain.I love chocolate, as does my mom, however my dad does not. My brothers claim not to as well, but one of Luke's favorite desserts is fudge. He also likes brownies. Hmmm. My sisters will eat just about anything I make, but I do try to rotate desserts that my dad will like.
But when company comes, then too bad Dad! I believe God created most human beings with a stomach compartment specifically for chocolate. That's why people are unhappy when they refrain from eating it. Chocolate is good for the soul. Maybe not the waistline, but definitely the soul.
Anyway, I decided to try a Triple Chocolate Mousse Cake from Kraft's Food and Family. The picture looks incredible, but as I read the recipe, I began to be suspicious. The cake has a layer of cake on the bottom and mousse on the top. You bake it in a fluted pan and invert once it is done baking. So I thought you would put the mousse layer in first so it would be on top. But the recipe said to do the opposite. Also, it calls for 7 eggs. 7! But after all that, I decided to go ahead and make it.
I started and the cake layer was easy. But as I mixed the mousse layer, I began to get worried. The mousse layer has four eggs in it and was very liquidy. The picture of their mousse layer looked nothing like mine. Mine was runny with chocolate flecks, while theirs was light brown and creamy. I told Mom, "I knew this was a bad idea! I am never making this again!"
Her response: "Too late now."
So I poured the cake layer in first and then poured the mousse layer in, just like the instructions said. Instead of creating layers, the mousse mixed in with the cake! Disgusted, I stuck in the oven.
The recipe said to let it refrigerate for two hours then serve. Well, I put it in for more than 24 hours. Mom looked at it after my pronouncing it to be a soggy mess and adviced me to try it before we served it.
Well, I thought. I can at least try to get a good picture.
So after all that, I tentatively tried a piece.
And it was . . .
Triple Chocolate Mousse Cake
Prep: 25 min. Total: 4 hours 55 min. Makes: 24 servings
1/2 cup chocolate syrup
1 pkg. (2 layer size) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 pkg. (8 oz.) cream cheese
1 cup sugar
1 can (12 oz.) evaporated milk
4 squares Baker's semisweet chocolate, melted
1 cup whipped topping, thawed
Preheat oven to 375. Spray 12 cup fluted tube pan with cooking spray, pourin chocolate syrup.
Beat cake mix, water, oil, and 3 eggs with mixer until blended. Mix in sour cream. Pour over syrup in pan.
Beat cream cheese and sugar with mixer until blended. Add remaining eggs, mix well. Blend in milk and chocolate, gently spoon over batter. Cover with foil sprayed with cooking sray; sprayed side down.
Place pan in large pan. Add two inches of water to larger pan. Bake 1 hour and 30 minutes. Cool on wire rack. Refrigerate two hours. Invert cake on plate, remove pan. Serve with whipped topping.
Note: I made mine with a 10 cup pan, using all but two cups of the cake batter. The extra batter will make nine cupcakes. Just bake as directed on box.
Like I said, I doubted this recipe the whole way through, but it somehow turned out right and I followed the instructions above. I cut the cake straight out of the fridge; I might let it sit a couple minutes to let the mousse layer soften.