Chocolate Mousse Cake

Several years ago, my husband and I were on vacation in Rome, when he had his favorite dessert ever.  It was called Dios Mio Cake, or Oh My God Cake.  It was a delicious chocolate mousse, and I remember it having a cake layer at the bottom but my husband insists it was all mousse.  Regardless, despite not having the recipe I did try to recreate this heavenly dessert.  Here's what I've come up with, the mousse credited to a portion from Food Network's recipe.
[Tip: A 1 Quart container of heavy cream will be enough for both the Mousse and Ganache.  I hate it when recipes measure in cups or ounces but then the heavy cream containers say mL!]

Chocolate Mousse Cake
Serves 8-10
Prep time: 3 hours (with 2 hours to chill in fridge)

Ingredients
Cake

• 1 box chocolate cake mix; likely requires egg(s), vegetable oil, and milk to prepare

Mousse

• 8 oz semisweet chocolate (I use chips, but you could break apart a chocolate bar into 1/2-oz or smaller pieces)
• 2 1/2 cups (20 oz) heavy cream
• 2 Tablespoons granulated sugar

Ganache

• 1 1/2 cups (12 oz) heavy cream
• 2 Tablespoons unsalted butter
• 18 oz semisweet chocolate (chips or bar broken into smaller pieces)

Directions

1. Place metal bowl from a stand mixer and balloon whisk attachment in refrigerator to cool.
2. Prepare the chocolate cake according to package directions, using a 9" cake pan.  I prefer pouring the batter in just one pan and trimming off the rounded, funny looking top.  This takes 10-15 minutes longer to bake than the box directions.  You could easily prepare two small round cakes, and layer with the mousse.  I simply prefer one large cake layer at the bottom with just one large mousse layer on top.  Whichever approach you take, rub shortening on the cake pan and coat lightly with flour; tap out excess flour.  Mix cake batter, pour into pan(s), and bake according to package instructions (adding time as needed if using just one 9" pan).  Allow cake to cool, then remove from pan by inverting on a wire rack.  Let cool completely.
3. Begin the mousse by first melting the chocolate in a double boiler (or by placing chocolate in a bowl set over a pot with about 1" of boiling water.  Turn the heat down to medium, cover the bowl with plastic wrap, and let sit over the simmering water for 8-10 minutes.  Remove bowl from heat and stir chocolate until smooth.  Set aside.
4. In the well chilled mixing bowl, pour in the milk and sugar for the mousse.  Whisk using the chilled balloon whisk attachment, whisking for 1 1/2 to 2 minutes or until stiff peaks form.
5. Scoop 1/4 of the whipped cream mixture into the melted chocolate.  Use a hand whisk to gently incorporate until chocolate/whipped cream mixture is smooth and consistent.  Pour the mixture into the remaining whipped cream, and fold gently with a spatula until mousse is silky and uniform, without streaks of whipped cream or chocolate. 
6. Lightly rub the ring of a springform pan with butter or spray with nonstick spray.  Assemble the pan, then place the cake into the bottom of the springform pan. Gently scoop mousse on top.  Smooth out mousse layer, filling springform pan to the edges.  Cover with foil, careful not to touch the top of the mousse, and chill in refrigerator at least 2 hours.
7. After placing mousse cake in refrigerator to chill, make dark chocolate ganache.  Heat heavy cream and butter in a medium saucepan set to medium-high heat.  Place chocolate in a large mixing bowl.  Once cream comes to a boil, pour over the chocolate and let sit 5-10 minutes.  Gently stir the chocolate and cream mixture until smooth, preferably using a whisk.  If any clumps remain, try heating over a double boiler and stirring constantly, or microwaving at 50% power for 20-second intervals, stirring after each, until smooth.  This is very important because you will be piping some of the ganache, and if you leave any lumps the piping will not go well.
8. Once ganache is complete, reserve 1 cup and chill in refrigerator until ready to assemble mousse.  Leave remaining ganache sitting out at room temperature, covered with plastic wrap.
9. Take mousse cake out of fridge, and gently remove springform ring.  Some mousse may cling, which is ok, but if large amounts come off I like to scrape those off and smooth them back onto the cake as best I can.  Clear a large work surface, which is about to get very messy.  Pour the room temperature ganache onto the center of the mousse.  Using an offset spatula or very long, smooth knife, gently spread the ganache from the center toward the edges, allowing ganache to pour over edges.  Then smooth the edge of the cake with your spatula.  This will likely make the OCD part of you freak out.  Embrace the mess.
10. Place a star tip in a pastry bag, and scoop the chilled ganache into the bag.  Pipe on stars or other design as desired into the top and/or sides of the assembled mousse cake.  I've made a Christmas tree and monogram on different occasions.  This is why it's so important to have a lump-free ganache!
11. Very carefully slide a large flat or offset spatula under the cake, gently separating from springform pan base, and transfer cake to a serving plate or cake stand.
12. Place toothpicks at intervals on the top of the mousse, and cover with aluminum foil. The toothpicks keep the foil from touching your piped on masterpiece and that ooey gooey ganache! Refrigerate until ready to serve. 

This dessert is seriously so good, and I think well worth the effort.  It also helps that I love baking, and find this kind of prep work to be a lot of fun.  Also- be forgiving with yourself!  This thing tastes great regardless of how pretty (or sloppy) it turns out, so just roll with the punches along the way.  ENJOY!

5-Ingredient Brownie in a Mug

A few days ago, my husband and I had an especially trying day between the kids, spit up, a crazy vet bill, and Lego mayhem.  By the end of the day, I was begging for wine or chocolate.  Short on wine, I made myself a brownie in a mug.  I've always been wary of these recipes on Pinterest, but I'm happy to report that this one works and tastes great.  It definitely hits the brownie texture instead of just being a cake in a mug, which is a common problem with other recipes.  I also like that this uses butter instead of oil.  End result: delicious.  Treat yourself and enjoy!

Ingredients

• 1/4 cup all-purpose flour
• 1/4 cup light brown sugar
• 2 tablespoons unsweetened cocoa powder
• 2 tablespoons unsalted butter, melted
• 1/4 cup milk
• Optional: mix ins and toppings, such as peanut butter, nutella, chocolate chips, powdered sugar, nuts, etc.

Directions

1. Mix flour, sugar, and cocoa powder in a large mug.  Break up clumps.
2. Add melted butter and milk.  Mix until well incorporated and texture is consistent- few to no lumps.
3. Microwave 1 minute, and then in 10-second intervals until liquid on top is gone.  If you tilt your mug, nothing should move.  Microwave 10 seconds more after the no-liquid point, and let sit to cool at least 2-3 minutes.
4. Optional: top with crazy yummy toppings and eat straight from mug.

Mochaccino Brownies

I really love all things coffee, and definitely low brownies, so when I saw this recipe from The Curvy Carrot years ago I pinned it without thinking twice... and then forgot it.  I finally made these brownies yesterday, with a couple modifications to make the frosting work, and omg were they good.  I also can't wait to find more uses for the espresso buttercream, because it comes straight from Heaven.

Ingredients
For the Brownie Layer

• 1/2 cup (1 stick) unsalted butter
• 3 ounces unsweetened chocolate, broken into pieces
• 1 cup granulated sugar
• 2 eggs
• 1 teaspoon vanilla
• 2/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2 ounces (1/4 cup) bittersweet chocolate chips

For the Espresso Buttercream Frosting

• 1 teaspoon espresso powder (you can buy it in cans in the coffee aisle)
• 2 tablespoons heavy cream
• 1 1/2 cups powdered sugar
• 4 tablespoons unsalted butter, room temperature (yes, I promise that's all you need)

For the Chocolate Ganache

• 1 cup bittersweet chocolate chips
• 1/3 cup heavy cream

Optional Garnish

• Chocolate-covered espresso beans

Directions

1. Preheat the oven to 350°.  Grease an 8 x 8" baking pan with butter or cooking spray.  Set aside.
2. In a large pot over low heat, melt the butter and the unsweetened chocolate pieces until smooth, stirring frequently.  Remove from heat and let cool slightly.
3. Stir sugar into chocolate mixture until well incorporated.  Add the eggs one at a time, mixing well after each addition.  Stir in the vanilla.
4. In a small bowl, mix the flour and baking soda.  Add to the chocolate mixture and stir until just combined.  Stir in the bittersweet chocolate chips.
5. Pour brownie batter into prepared baking pan and spread evenly.  Bake about 30 minutes, until a tester inserted in the center comes out clean.  Let cool completely.
6. For the chocolate ganache, heat the cream and chocolate chips in a small pot over low heat, stirring frequently, until smooth and thickened.  Set aside to cool to room temperature.
7. For the frosting, first dissolve the espresso powder in the cream and set aside.
8. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed 2 minutes until pale and fluffy.  Turn down speed to low and add the powdered sugar, 1/2 cup at a time.  After all sugar is incorporated, mix at high speed for 10 seconds to aerate the frosting and make it fluffy.  Turn speed back down to low.
9. Pour in the espresso and cream mixture and mix on low until incorporated and smooth, adding more cream if necessary for desired consistency.
10. Spread frosting evenly over cooled brownies.  Spread room-temperature chocolate ganache on top.  If desired, sprinkle chocolate-covered espresso beans on top for garnish.  Let brownie layers set at least 10-15 minutes.
11. Cut into bars and serve at room temperature.

What a nice looking treat to bring with you for any gathering.  I mean, in addition to your great smile and winning personality.

Brownie extreme close up!!!

Kahlua-espresso chocolate chip cookies

This awesome cookie comes courtesy of a new cookbook I got for Christmas- The Recipe Girl Cookbook.  Lori also has the recipe on her website if you want to take a look.  The flavors work so well, and the cinnamon is a nice mix in with the chocolate and coffee flavors.  YUM.

Ingredients

• 2 2/3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 tablespoon Kahlua or other coffee liqueur*
• 1/2 tablespoon espresso powder (found in the coffee aisle)
• 1 cup (2 sticks) salted butter, room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated white sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/3 cup semisweet chocolate chips, melted and cooled slightly
• 12-ounce package semisweet chocolate chips

Directions

1. Preheat the oven to 375°.  Line cookie sheets with parchment paper or Silpat mats.
2. In a medium bowl, whisk together the flour, baking soda, cinnamon, and salt.  Set aside.
3. In a small bowl, combine the Kahlua and espresso powder.  Stir until the espresso powder is dissolved.
4. Melt the 1/3 cup semisweet chocolate chips in a small bowl by microwaving at 50% power, stirring at 30-second intervals until just melted.  My chips are usually melted after 1 1/2 minutes.  Set aside.
5. In a stand mixer, cream together the butter and sugars on medium speed until creamy (~2 minutes).  Add the Kahlua mixture, eggs, and vanilla, and beat until thoroughly combined.  Add the melted chocolate and continue to beat until mixed in.  Reduce the speed to low and add the flour mixture 1/2 cup at a time.  Scrape down the sides of the bowl as needed.  Mix until flour is just incorporated.  Stir in the chocolate chips.
6. Drop the the cookie dough by tablespoonfuls 2 inches apart onto the prepared cookie sheets.  Bake 8-10 minutes until golden brown and no longer gooey in the middle.  Let cool on cookie sheets for 2-3 minutes, then transfer to wire racks to cool completely.

*Note: If you don't want to use the Kahlua, just increase the vanilla extract to 1 tablespoon and dissolve the espresso powder in the vanilla instead.

Peppermint Chocolate Cake Roll

I have been meaning to write up this recipe for weeks!  I pinned this amazing dessert about a year ago and couldn't find the right opportunity to make it until this year's office holiday party.  It was a HIT.  I was also reminded of Buche de Noel (Yule Log).  While this really isn't one (different ingredients, not at all decorated like a log, etc.) it still fits the bill of "cake filled with nummy icing and rolled up."
Part of the reason I wanted to write this up is because the original pin is a bit of a wild goose chase taking you to two different pages in order to make everything.  It will be nice to have this all written up in one spot, along with notes from my experience (e.g., don't let the cake hang around in your fridge for a day).

We'll talk about the rectangle shape later in the post.  But believe me, it tasted amazing.

Ingredients
Cake

• 5 tablespoons unsalted butter, plus more for parchment and pan
• 2/3 cup sifted cake flour (not self-rising)
• 1/3 cup sifted cocoa powder, plus more to dust cake for handling
• Pinch of baking soda
• 6 large eggs
• 3/4 cup sugar
• 2 teaspoons vanilla extract

Peppermint Buttercream Frosting

• 12 tablespoons unsalted butter (1 1/2 sticks)
• 5 tablespoons heavy cream
• 2 cups confectioner's sugar
• 1/2 cup chopped Peppermint Andes (I used the Peppermint Crunch ones), plus more Andes to finely chop/shave for cake topping

Chocolate Pouring Sauce

• 2/3 cups dark chocolate (1 large chocolate bar, chopped)
• 2 tablespoons heavy cream
• 4 tablespoons confectioner's sugar, sifted
• 4-5 tablespoons warm water

Directions

Cake

1. Heat oven to 350°.  Butter a large Pyrex dish (mine is 11" x 15").  Martha Stewart's cake recipe recommends a 10.5" x 15.5" x 1" jelly roll pan.  I'm not a fan of using specialty pans/equipment for a one-time recipe, so I just used my large Pyrex and it worked just fine.
2. Line with parchment paper.  Butter the paper and coat with flour, tapping out the excess flour.
3. Sift flour, cocoa, and baking soda together twice into a medium bowl then set aside.  Now, this step is deceptive because I actually needed two bowls.  I sifted the mixture into bowl #1, but then needed to pour the mixture back into the sifter and sift again, without losing any of my mixture.  I just placed a small bowl under the sifter to catch any mixture that fell through during transfer, then resumed sifting into the newly-empty bowl #1.
4. Melt butter in a small saucepan over low heat.  Skim off the white foam with a spoon, and pour the clear yellow butter into a small bowl, discarding leftover white liquid at the bottom.  Set aside in a warm place (like on top of the preheated oven).
5. Set a small pot of water to simmer.  In a medium heat-proof bowl that will fit on top of the pot without touching the water, whisk together the eggs and sugar.  Set the bowl over the simmering water, and stir mixture until it is warm to the touch and sugar has dissolved (3-5 minutes).  Remove from heat, and beat on high speed in a stand mixer until thick and pale and has tripled in bulk, 5-7 minutes.  Reduce speed to medium, add vanilla, and beat 2-3 minutes more.
6. In three additions, gently fold flour mixture into egg mixture with a spatula.  While folding in the last addition, dribble melted butter over the batter and fold in.
7. Spread batter evenly in pan, leaving behind any unincorporated butter in the bottom of the mixing bowl.  Tap Pyrex dish on counter several times to remove air bubbles.  Bake until cake springs back when touched in the center, 15-20 minutes.  Don't overbake or cake will crack.  Let sit in pan on wire rack until cool enough to handle (~1 hour or more).
8. Dust surface with cocoa powder.  To make rolling easier, run a knife along the edge of the cake to loosen from the Pyrex dish.  Cover cake with a sheet of waxed paper and a clean, damp dish towel.  Invert onto a work surface, and peel off the parchment paper from the bottom of the cake.  Dust with cocoa powder.  Starting from one long end (the 15" side, not the short 11" side), carefully roll up the cake in the towel.  Wrap in plastic and refrigerate until ready to use, but no more than a couple hours.  If you let the cake sit for a day or more, it is going to harden more into its shape and be difficult to roll later, hence the odd rectangle shape I got rather than a nice circular roll.  Still, it all tastes the same in the end so don't sweat it too much.

Peppermint Buttercream Frosting

1. Place all ingredients in a bowl and beat until smooth.  Try not to eat it all.

Chocolate Pouring Sauce

1. Place chocolate and heavy cream in a bowl over simmering water.  Let chocolate and cream sit for 2-3 minutes to melt without stirring.  Then slowly stir mixture until well combined.  Add confectioner's sugar and mix to combine.  Add water 1 tablespoon at a time, mixing after each addition, until pouring consistency is achieved.  It should be the texture of chocolate syrup (not watery).  Set aside and let cool until it is merely warm (not hot).

Assembly

1. Unroll the chocolate cake and spread with buttercream filling, to about 1/4" thickness.  Make sure you spread filling evenly over entire cake.  Roll filled cake from long end to long end, just as you did when you chilled it.  Trim ends for clean finish (and so you can get the very important tasting pieces).
2. Place fully assembled roll on a serving platter (or on a cooling rack if you want to pour the chocolate sauce, then transfer to another plate for serving with a clean presentation, which I clearly did not do).  Pour chocolate on top.
3. Sprinkle with peppermint Andes shavings.

So. Delicious.