6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN

6 Layer Dreamy Chocolate Mousse Cake- Paula Deen image

Make and share this 6 Layer Dreamy Chocolate Mousse Cake- Paula Deen recipe from Food.com.

Provided by Chez Michelle

Categories Dessert

Time 1h23m

Yield 16 pieces of cake, 16 serving(s)

Number Of Ingredients 23

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Ingredients

2 cups all-purpose flour
2 cups sugar
3/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs
dreamy chocolate mousse mix (Makes about 4 1/2 cups)
1 (1/4 ounce) envelope unflavored gelatin
3 tablespoons cold water
1/4 cup boiling water
1 cup sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
chocolate fudge frosting (Makes about 3 cups)
1 cup sugar
1 cup heavy whipping cream
5 (1 ounce) unsweetened chocolate squares
10 tablespoons butter
1 cup confectioners' sugar
grated chocolate, chocolate curls

Steps:

Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
Mousse:.
In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
In a small bowl, combine sugar and cocoa powder.
In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
Chocolate Fudge Frosting
In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.

Nutrition Facts : Calories 719, Fat 46.3, SaturatedFat 23.6, Cholesterol 126, Sodium 260.2, Carbohydrate 78.5, Fiber 4.1, Sugar 57.6, Protein 7