Chocolate Cake, Mocha Mousse, & Frosting

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My friend’s 3-year-old brother wanted a chocolate Lightening McQueen birthday cake. I decided to do a mocha mousse with a chocolate cake. For the outside I simply frosted a black 3 for the racetrack and put white lines and a finish line on it. I bought mini Cars figures and placed them on the racetrack (Lightening McQueen won, of course) and put M&M’s around the cake for all Lightening McQueen’s “fans”. He loved the cake, and so did everyone who tried it, I was told it tasted like a cake from a bakery, and those things are AMAZING. Here’s the recipe if you want to try this AMAZING cake:

For the cake:

  • 2 cups white sugar
  • 1 3/4 cups all-purpose flour
  • 3/4 cup unsweetened
  • 1 1/2 tsp. baking powder
  • 1 1/2 tsp. baking soda
  • 1 tsp. salt
  • 2 eggs
  • 1 cup milk
  • 1/2 cup vegetable oil
  • 2 tsp. vanilla extract
  • 1 cup boiling water

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 in. cake pans (you can also use the special cake pans for filling). 2. In a medium bowl combine the sugar, flour, baking powder, baking soda,  and salt. Add the eggs, milk, oil and vanilla and beat with an electric mixer for three minutes. Whisk together the boiling water and cocoa powder and then mix it into the cake batter by hand. Pour the batter into the prepared pans. 3. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan before removing to cool completely.

For the mocha mousse:

  • 3/4 cup whipping cream
  • 2 Tbsp. sugar
  • 1/3 cup coffee liqueur
  • 1 cup semisweet chocolate chips
  • 2 tsp. vanilla

1. In a 2-quart saucepan, mix 1/4 cup of the whipping cream with the sugar and coffee liqueur. Cook over medium heat, stirring constantly, until dissolved and then remove from heat and whisk  in the chocolate chips until melted and then stir in the vanilla. Pour the mixture into a large bowl and cool for about 1o minutes. 2.In a chilled small bowl, beat 1/2 cup whipping cream with an electric mixer on high speed until stiff peaks form. Fold the whipped cream into the chocolate mixture. 4. Fill the cooled cake with the filling and refrigerate.

For the frosting:

  • 2 cups confectioners’ sugar
  • 1/2 cup butter
  • 1 tsp. vanilla extract
  • 1 1/2 Tbsp. milk
  • 2 Tbsp. cocoa powder (if you want chocolate frosting)
  • food coloring (optional)

1. Cream powdered sugar, butter and vanilla. Add 1-2 tablespoons of milk. Add food coloring or cocoa powder if desired. (you can add more sugar or milk if the frosting is too sweet, thin, or thick. 2. Frost the cake.

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