Best Lc Decadent Chocolate Cake With Coffee Mousse Recipes

COFFEE-CHOCOLATE CAKE

Steps:

• In a large bowl, beat the sugar, oil, milk, coffee, eggs and vanilla until well blended. Combine the flour, cocoa, baking soda, baking powder and salt; gradually beat into sugar mixture until blended. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 325° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes before removing to wire racks to cool completely., For frosting, in a large bowl, beat butter until fluffy. Beat in confectioners' sugar and vanilla. Add milk until frosting reaches desired consistency. Spread frosting between layers and over top and sides of cake.

LC DECADENT CHOCOLATE CAKE WITH COFFEE MOUSSE

Steps:

• 1. In a glass bowl over simmering water (medium low heat), add broken up chocolate pieces and butter. Stir until melted.
• 2. Remove from heat. Add egg yolks one at a time and stir with a whisk until combined. Add a pinch of salt and stir.
• 3. In your mixing bowl, beat egg whites until thick. Slowly add Splenda and continue beating until stiff.
• 4. Add a portion of the egg whites into the chocolate mixture. Fold gently until combined.
• 5. Continue to add until incorporated and no egg whites are visible.
• 6. Spread the chocolate batter into an 8" round, greased springform pan. Bake at 350 degrees for 20-25 minutes until done. Remove and allow to cool.
• 7. For Mousse: In a saucepan add the egg yolks, vanilla with Splenda and stir with a whisk to combine until pale yellow.
• 8. Add 2/3 cup heavy whipping cream, cook over medium heat until hot and beginning to thicken. Add xanthan gum. Sprinkle over the top gently and stir with a whisk to combine.
• 9. When mixture is thick add instant coffee. Whisk to combine. Remove from heat and allow to cool.
• 10. In a small bowl add gelatin to 2 tbsp water. Set aside to bloom.
• 11. Place gelatin in a small saucepan over low heat and let gelatin dissolve.
• 12. Pour over pudding mixture and stir to combine.
• 13. In a mixing bowl, add 1 cup heavy whipping cream and beat until stiff.
• 14. Fold whipping cream into coffee pudding mixture until combined a portion at a time.
• 15. Spread whipping cream mixture (mousse) over cake. Refrigerate at least 4 hours before serving.
• 16. To serve: Run a warmed knife around dessert. Remove spring form pan and place on a dish. Sprinkle with cocoa powder and slice.
• 17. Enjoy!
• 18. Nutrition Info: calculated at caloriecount.com Calories 147 Calories from Fat 117 Total Fat 13.0g 20% Saturated Fat 8.0g 40% Cholesterol 86mg 29% Sodium 64mg 3% Potassium 55mg 2% Carbohydrates 5.7g 2% Dietary Fiber 0.3g 1% Sugars 4.7g Protein 2.3g