Who doesn’t love a chocolate mousse cake? But even better is a Tunnel of Mousse Cake with mousse utilized as both frosting and filling.
[When I asked if anyone was able to guest post for a gal while she heals from the world’s most stupidest mandoline injury, thankfully my buddy Liz tossed her stiletto in the ring. If you haven’t read That Skinny Chick Can Bake, you are going to want to put that on your daily read list. Her recipes are amazing, she’s beyond talented in the kitchen, has a heart of gold and can rock a Louboutin like no tomorrow. Thank you so much Liz for bringing your ultimate Chocolate Mousse Cake to Cooking In Stilettos today!]
I’m honored to be guest posting today here on Cooking in Stilettos. Aly has always been an inspiration, especially since I’m not very techy and she’s kind enough to help me with behind the scenes stuff and current blogging tips and trends. And the fact that she’s a shoe diva makes her even more endearing. Due to her unfortunate kitchen accident a week or so ago, cooking and keyboarding have become rather difficult. I was happy to share one of my most recent creations with you all and give her digits a break.
I live with a bunch of chocoholics, so every major holiday requires a chocolate dessert. And as a food blogger, I can never make the same recipe twice. Except for chocolate chip cookies—but I can make those in my sleep! My friend, Cindee, shared this family recipe with me after I posted one of my mousse cake recipes last month. When debating what to make for our Easter dessert, besides the annual
fudge lamb, of course, this came to mind. And what a cake it was. The whole darned family licked their plates clean. The mousse reminded me of soft chocolate ice cream, which isn’t surprising considered it’s made of heavy cream, cocoa and sugar. And the cake had a delicate crumb without the chocolate intensity that my daughter finds too rich. So everyone was pleased. Score one for the baker.
The cake itself was similar to an angel food cake, but the whole egg was used instead of just the whites. Once baked, the top was cut off and much of the interior removed to make a tunnel for the mousse. And since the same mousse was used for the filling and the icing, this recipe wasn’t nearly as labor intensive as other cakes. And everyone loves cutting into a cake and finding a surprise in the middle. I hope you’ll give it a try! Thanks again, Aly, for inviting me to your marvelous blog today.
