Tag Archives: cake

Triple Layer Chocolate Mousse Cake

Triple Layer Chocolate Mousse Cake #BakingBloggers

Yeah right. A triple-layer cake? Yes. Do it. Make this cake. This is amazing. This is the” like a bakery” cake that I want to make myself for my birthday. This is that cake. SO special. Three layers of chocolate, separated by a light chocolate mousse, and all covered with a chocolate icing that will have you remembering your first birthday requested cake like it was yesterday:

This recipe is from the Divine Kosher Cuisine book which I have mentioned before. I don’t keep kosher and you don’t have to in order to enjoy this cookbook and it’s recipes. It’s a $5 book now, and would be worth every penny as it has jewish recipes, kosher recipes, and all kinds of other great recipes. I made their Mango-carrot soup for the blog, which was a huge hit but I have made lots of others and they are equally as easy and fantastic! The recipes are from caterers who compiled this with their congregation, and this cake is their “signature” dessert. Yes please.

Let’s get to making it!

Triple Layer Chocolate Mousse Cake

*Baker’s Note: When you are making this the first time…and when you forget to add the baking powder and baking soda…the cake is very flat, but still salvageable for cake-bites or rum balls…just in case you needed to know. Then you can feel okay about making the three layers again WITH all of the ingredients. Not that I have any direct experience with this! {wink}

There are 3 parts to this recipe. Ack! Don’t be put off!! All are easy and quite fast to make, but it looks like it is a long recipe- it’s really not fussy at all, and you know this since I am making it!

  • Cake
  • Mousse Filling
  • Chocolate Icing
Triple Layer Chocolate Mousse Cake

See? 3-layers! Cake- Mousse- Icing.

For the cake:

Dry ingredients:

1 3/4 cups flour
2 cups sugar
3/4 cup cocoa
1 1/2 tsp baking soda
1 1/2 tsp baking powder

Wet ingredients:

1 cup milk
2 large eggs (at room temperature is better)
1/2 cup canola oil
2 tsp. vanilla
1 cup boiling water

Preheat your oven to 350*. Spray 3 round, 9″ cake pans.

Using the paddle of your stand mixer (or a hand mixer will do), add all the dry ingredients to the bowl mix on medium. Add the milk, eggs, oil and vanilla and mix for about 2 minutes. Lower the speed to low and slowly add the water.

Dividing into 3 equal portions, pour into the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean (mine took exactly 27 minutes).

Remove from the oven to cool on a rack.

Chocolate Mousse Filling

8 oz. heavy whipping cream
1/3 cup regular sugar (not confectioners)
1/3 cup cocoa

Using the whisk attachment of the stand mixer (or a hand mixer will do), beat the cream until stiff peaks form. Add in the sugar and cocoa and mix until combined and thick.

Triple Layer Chocolate Mousse Cake

 

Chocolate Icing: Make this right before you frost the cake

2 Tbsp. butter
4 1/2 ounces chocolate (I used a bar of Ghirardelli semi-sweet and a handful of chips)
6 Tbsp. heavy cream
1 1/4 cups sifted confectioners sugar (powdered sugar)
1 tsp. vanilla extract

Put all except the sugar into a medium saucepan. Over medium heat melt the chocolate and then whisk in the sugar until smooth. Cool for just a minute or two.

Triple Layer Chocolate Mousse Cake

Put it all together:

Layer one cake round on a plate. Add 1/2 the mousse. Add another round. Add the rest of the mousse. Add the last layer of cake.Triple Layer Chocolate Mousse Cake

Pour the icing over the top and spread over the sides a bit- letting it drip to get an imperfect effect that will cover the whole cake.

Triple Layer Chocolate Mousse Cake

You can decorate with a bit of chocolate shavings, whipped cream or a mint sprig if you want to get fancy. Or you can just serve it and be so happy that you just did this. You made the easiest, Triple Layer Chocolate Mousse Cake!

Here are some other filled-cakes that my friends over at the monthy group I participate in, called the Baking Bloggers came up with. Every 2nd Tuesday of the month we bake on a themed recipe idea. This month was obviously filled cakes. Next month is choux-pastry, which I am stoked about since I have never tried to make that. So stay tuned, ‘cuz things are going to get tasty around here!

Here’s the printable recipe for Triple Layer Chocolate Mousse Cake:

Triple Layer Chocolate Mousse Cake #BakingBloggers

Triple Layer Chocolate Mousse Cake #BakingBloggers

Ingredients

    For the cake:
  • Dry ingredients:
  • 1 3/4 cups flour
  • 2 cups sugar
  • 3/4 cup cocoa
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • Wet ingredients:
  • 1 cup milk
  • 2 large eggs (at room temperature is better)
  • 1/2 cup canola oil
  • 2 tsp. vanilla
  • 1 cup boiling water
  • For the Mousse
  • 8 oz. heavy whipping cream
  • 1/3 cup regular sugar (not confectioners)
  • 1/3 cup cocoa
  • For the Icing
  • 2 Tbsp. butter
  • 4 1/2 ounces chocolate (I used a bar of Ghirardelli semi-sweet and a handful of chips)
  • 6 Tbsp. heavy cream
  • 1 1/4 cups sifted confectioners sugar (powdered sugar)
  • 1 tsp. vanilla extract

Instructions

    Make the Cake
  1. Preheat your oven to 350*. Spray 3 round, 9" cake pans.
  2. Using the paddle of your stand mixer (or a hand mixer will do), add all the dry ingredients to the bowl mix on medium. Add the milk, eggs, oil and vanilla and mix for about 2 minutes. Lower the speed to low and slowly add the water.
  3. Dividing into 3 equal portions, pour into the prepared pans. Bake for 25-30 minutes, until a toothpick inserted into the middle comes out clean (mine took exactly 27 minutes).
  4. Remove from the oven to cool on a rack.
  5. Make the Mousse:
  6. Using the whisk attachment of the stand mixer (or a hand mixer will do), beat the cream until stiff peaks form. Add in the sugar and cocoa and mix until combined and thick.
  7. Make the Icing:
  8. Put all except the sugar into a medium saucepan. Over medium heat melt the chocolate and then whisk in the sugar until smooth. Cool for just a minute or two.
  9. Assemble the Cake:
  10. Layer one cake round on a plate. Add 1/2 the mousse. Add another round. Add the rest of the mousse. Add the last layer of cake.
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It seems like a long recipe when I write this out, but it goes very quickly and is easy enough to make for a beginner baker, provided you follow the directions and steps carefully. I hope you make this cake, as I know you won’t be disappointed with the flavor! Enjoy!

Triple Layer Chocolate Mousse Cake

Triple Layer Chocolate Mousse Cake

 

 

Pumpkin Nut Crumble Cake

Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza

It’s Day 2 for me of all things #PumpkinWeek! But today I have a bonus for you all as I am also linking this up with the awesome bloggers over at #FoodieExtravaganza! Love when this happens!  They are featuring nuts over there with lots of fun recipes with all things nuts- not just pumpkin like me, so you will have plenty of fun and delicious recipes to choose from!

So this recipe for Pumpkin-Nut Crumble Cake fits perfectly within the two- and it was my first time making this recipe- and it was awesome! Even my mom said so, and she is my picky-food-judge. If she says it’s good, then you can believe it!

Pumpkin Nut Crumble Cake

Inspired by a recipe from The Cake Mix Doctor, by Anne Byrn, I recreated this cake using pecans, lowfat evaporated milk, and less cinnamon than the original recipe. It’s like pie and cake combined- so you don’t have to choose!! I also top mine with fresh whipped cream and a touch of cinnamon sugar- yum! But honestly, her recipes are fantastic- except that I like the way mine is written better- I have left a couple ingredients out when I follow the way hers are formatted, so I think I will like having this one in my own words!

Here’s the recipe for Pumpkin-Nut Crumble Cake

Ingredients:

For the cake:

1 stick of butter, softened (8 Tbsp.) + 1 Tbsp. to grease the pan
flour (used only to prepare your pan- 1-2 Tbsp.)
1 package plain yellow cake mix (*measure out one cup of this and set aside for the topping*)
4 eggs
2 cans of pumpkin puree (15oz cans)
1 can evaporated milk
1 cup granulated sugar
1 tsp. ground cinnamon

For the topping:

1/4 cup granulated sugar
1/2 stick of butter, cold (4 Tbsp.)
*1 cup of cake mix (reserved from making the filling)
1 cup chopped pecans or walnuts (I used pecans)

For serving:

Whipped cream
cinnamon-sugar to sprinkle

What you do:

Preheat the oven to 350*. Using 1 Tbsp. of softened butter, grease a 9X13″ pan thoroughly. Dust with flour, shaking out any excess. Set aside.

For the crust layer: Measure out 1 cup of the cake mix and set aside. Pour the remaining cake mix, butter, and 1 egg in a mixing bowl. Beat with a mixer until combined. Press into the bottom of the pan.

For the filling: In a large bowl, add the pumpkin, evaporated milk, 1 cup of sugar, remaining 3 eggs, and cinnamon and beat with  a mixer until combined. Beat for 2 minutes. Set aside.

For the topping: Add the sugar, butter, and reserved cake mix to a large bowl and mix with a pastry cutter or mixer until crumbly. Add in the chopped pecans.

Assemble: Pour the filling over the crust in an even layer. Sprinkle the topping over the filling so it covers it all. Bake in the center of the oven for 70-75 minutes. The middle shouldn’t jiggle and the top will be golden brown. Remove and cool for at least 20 minutes. Serve with whipped cream and a dusting of cinnamon sugar.

*Like many pumpkin desserts, this one tastes even better on Day 2, and keeps in the refrigerator for up to a week.

Pumpkin Nut Crumble Cake

Pumpkin-Nut Crumble Cake #PumpkinWeek #FoodieExtravaganza

This unassuming cake is a crowd pleaser with it's generous portions and pumpkin flavor and even better on Day-2!

Ingredients

    For the cake:
  • 1 stick of butter, softened (8 Tbsp.) + 1 Tbsp. to grease the pan
  • flour (used only to prepare your pan- 1-2 Tbsp.)
  • 1 package plain yellow cake mix (*measure out one cup of this and set aside for the topping*)
  • 4 eggs
  • 2 cans of pumpkin puree (15oz cans)
  • 1 can evaporated milk
  • 1 cups granulated sugar
  • 1 tsp. ground cinnamon
  • For the topping:
  • 1/4 cup granulated sugar
  • 1/2 stick of butter, cold (4 Tbsp.)
  • *1 cup of cake mix (reserved from making the filling)
  • 1 cup chopped pecans or walnuts (I used pecans)
  • For serving:
  • Whipped cream
  • cinnamon sugar

Instructions

  1. Preheat the oven to 350*. Using 1 Tbsp. of softened butter, grease a 9X13" pan thoroughly. Dust with flour, shaking out any excess. Set aside.
  2. For the crust layer: Measure out 1 cup of the cake mix and set aside. Pour the remaining cake mix, butter, and 1 egg in a mixing bowl. Beat with a mixer until combined. Press into the bottom of the pan.
  3. For the filling: In a large bowl, add the pumpkin, evaporated milk, 1 cup of sugar, remaining 3 eggs, and cinnamon and beat with a mixer until combined. Beat for 2 minutes. Set aside.
  4. For the topping: Add the sugar, butter, and reserved cake mix to a large bowl and mix with a pastry cutter or mixer until crumbly. Add in the chopped pecans.
  5. Assemble: Pour the filling over the crust in an even layer. Sprinkle the topping over the filling so it covers it all. Bake in the center of the oven for 70-75 minutes. The middle shouldn't jiggle and the top will be golden brown. Remove and cool for at least 20 minutes. Serve with whipped cream and a sprinkling of cinnamon sugar.

Notes

*Like many pumpkin desserts, this one tastes even better on Day 2, and keeps in the refrigerator for up to a week.

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Pumpkin Nut Crumble Cake

Here are today’s #PumpkinWeek recipes:

Pumpkin Drink Recipes:

Pumpkin Spice Coffee Syrup from The Nifty Foodie.

Savory Pumpkin Recipes:

Blackened Steak Tacos with Roasted Pumpkin, Sweet Corn and Red Bean Salsa from Bacon Fatte.
Chicken and Pumpkin Curry from A Kitchen Hoor’s Adventures.
Pumpkin Beef Stew from Rants From My Crazy Kitchen.

Pumpkin-Poblano Salsa from Culinary Adventures with Camilla.
Pumpkin Risotto with Garlic and Sage from Making Miracles.
Pumpkin Sausage Mac and Cheese from Daily Dish Recipes.
Pumpkin Sausage Skillet Dinner from Cindy’s Recipes and Writings.
Pumpkin Walnut Sage Pierogi from The Crumby Kitchen.
Savory Pumpkin Sage Biscuits from Kudos Kitchen by Renee.

Sweet Pumpkin Recipes:

Maple Pumpkin Monkey Bread from The Bitter Side of Sweet.
Pumpkin Chess Pie from The Spiffy Cookie.
Pumpkin Chocolate Chip Cookies from Amy’s Cooking Adventures.
Pumpkin Cranberry Muffins with a Pecan Oat Crumble from Hezzi-D’s Books and Cooks.
Pumpkin Dump Cake from Seduction in the Kitchen.
Pumpkin-Nut Crumble Cake from Hardly A Goddess.
Pumpkin Pie Cream Puffs from Mildly Meandering.
Pumpkin Praline Cheesecake from A Day in the Life on the Farm.
Spice Cookies with Pumpkin Dip from An Affair from the Heart.
Stuffed Pumpkin Cupcakes from The Freshman Cook.
Whipped Pumpkin Pie Honey Butter from Love and Confections.
White Chocolate Pumpkin Biscotti from The Redhead Baker.

See all the other nuts recipes for today’s Foodie Extravaganza hosted by Caroline’s Cooking:


Linking this up with Meatless Monday!

Classic Sugar Cookie Cake

classic sugar cookie cake

I adapted this from the Dixie Crystals pure white sugar package- yep. Sometimes the best recipes are from the back of the box, if you know what I mean? This is no exception! I love Dixie sugar, and last year was lucky enough to receive a crap-ton of it for Brunch Week– like 12 bags!

So now that my kids are getting off the bus after their first day of school…I am welcoming them home with this beauty!

Classic Sugar Cookie Cake

Isn’t it cute? My kids made so much fun of my writing…”Does that say, Happy 1st Dan?”, “What is that, Play Doh?” No…no it is not. brats. No….just kidding. {sigh}

Okay, so I wrote a little welcome with my butter cream recipe, that isn’t super pretty but you know they did fight over the icing, so I over-did it a bit! They had seconds too- cuz that’s the nice-mom I felt like today.

I adapted it to use canola oil instead of butter. The recipe calls for a cup of butter, and that is two whole sticks. I don’t really want all that saturated fat with my old lady arteries, so I typically substitute 3/4 cups of canola oil for every 1 cup of butter. This has worked great for me most times with cookies only. Here’s the recipe as I made it:

Classic Sugar Cookies made into a Cookie Cake

Ingredients

3/4 cup canola oil
1 1/2 cups granulated sugar
1 egg
2 tsp. pure vanilla extract
2 1/2 cups all purpose flour
1 tsp. kosher salt
1/2 tsp. baking soda
1/2 tsp. cream of tartar
1/4 cup rainbow sprinkles (optional)

  • Preheat oven to 375*. Spray a 9″ cake pan with non-stick spray or rub with butter (or margarine) completely.
  • In a large bowl, add the oil and sugar. Stir to combine.
  • Add in the egg and vanilla and mix.
  • In a separate bowl, whisk together the flour, salt, baking soda, and cream of tartar. Add to the sugar mixture and stir until combined.
  • Add the sprinkles and mix completely.
  • Press the mixture into the bottom of the cake pan, using your knuckles to evenly spread it.
  • Bake 20-25 minutes at 375* until the edges are just lightly browned.

Classic Sugar Cookie Cake

For the optional butter-cream frosting:

In a large bowl, add:

  • 3 TBSP. softened butter
  • 2/3 cup confectioners sugar
  • 1/4 tsp.vanilla
  • 1 TBSP. milk

Mix with an electric mixer until soft and fluffy. Add to a plastic bag, cut the tip off, and pipe your letters. That’s it!

Classic Sugar Cookie Cake


I have a non-chocolate eater in my world, so I opted for sugar cookie flavor. I added some jimmies (sprinkles for you non North-easterners) and frosted the letters with my easy butter cream frosting, but you could also use ready made frosting or even just stick a little hand lettered-sign in the middle with a tooth-pick! Let’s make this easy shall we?

It pops out super easily after it cools too, so it’s better to slice up into sections:

 

classic sugar cookie cake

Well it is super easy and kind of a nice little welcome home at the end of their day. I am sure it was hard work having to NOT be on a screen, and NOT lay around in your PJs all day! I feel their pain and so I hope this helps ease it a little bit~

classic sugar cookie cake


Classic Sugar Cookie Cake