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Chocolate Mousse Cake

I found this recipe while looking for a special dessert to bring to my sister. It has become quite popular with family and friends.

  • 2/3 cup margarine or butter
  • 1 cup heavy or whipping cream (heavy cream is best)
  • 2 portions each of 3/4 cup sugar
  • 1 cup unsweetened cocoa
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 1/2 cup flour

  1. Preheat oven to 325 degrees. Grease bottom only of a 9-inch spring form pan.

  2. In a 2-quart sauce pan over low heat, heat margarine, cream and 3/4 cup sugar until margarine just melts. Remove from heat; stir in cocoa.

  3. Place mixture in freezer for about 15 to 20 minutes. Stir every few minutes until thickened.
  4. While this mixture is in the freezer, in a large bowl, with mixer at low speed, beat the 6 eggs, vanilla, and salt until just mixed. Add flour and the second 3/4 cup sugar.
  5. Then on high speed, beat until very light and fluffy (about five minutes)).
  6. Take the mixture from the freezer and stir about 1/4 of the egg mixture into it.
  7. Then take this chocolate mixture and fold it into the remaining egg mixture until well blended.
  8. Pour the batter into the pan.
  9. Bake 55-60 minutes until the cake is firm in the center. The cake will be very moist when done; standard tests for doneness cannot be used.
  10. Remove cake from oven and run a thin-bladed knife around the edge of the cake to loosen from side of pan.
  11. Cool cake completely in the pan on a wire rack. (The cake may fall a little; it is fine!)
  12. When cooled, remove the side of the spring form pan. Serve plain or with Chocolate Glaze.

Chocolate Glaze

  1. Melt 1 cup of semisweet chocolate chips (microwave them or use a double boiler to melt).

  2. Stir in 1/4 cup of heavy cream.

  3. Microwave this mixture on medium for 15 seconds, then stir.

  4. Let cool five minutes before spooning over cake. Depending on how thick you make the glaze, you may have extra.

  5. Use over ice cream or other desserts or adjust measurement accordingly to make less.

Dessert