Chocolate and Butterscotch Mousse Cake For New Year Celebration Posted by admin | Dec 25, 2020 | Healthy Food | 0 | You’ll love this decadent Chocolate and Butterscotch Mousse Cake. It’s sure to satisfy any sweet tooth, and looks gorgeous, too! Ingredients Cake ¾ cup all-purpose flour ⅓ cup unsweetened cocoa powder 1 teaspoon baking powder ½ teaspoon baking soda ½ teaspoon ground cinnamon ¼ teaspoon salt ⅓ cup unsalted butter softened ¾ cup of sugar 2 eggs 1 teaspoon vanilla ½ cup sour cream 1 recipe Chocolate Frosting (optional) Chocolate sprinkles (optional) Chocolate Mousse 1 ½ cups whipping cream 8 ounces bittersweet chocolate, finely chopped (about 3/4 cups) Butterscotch Mousse 1 ½ cups whipping cream 8 ounces butterscotch chips Directions Instructions Checklist Step 1 Preheat the oven to 350 degrees F. Prepare two jelly roll pans lined with parchment paper. Set pans aside. Instructions Checklist Step 2 In a bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside. Instructions Checklist Step 3 In a large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly. Instructions Checklist Step 4 Bake 16 minutes or until the top springs back when lightly touched and edges begin to pull away from the sides of the pan. Take another jelly roll pan and gently place it on top and lightly press down on the cake to make sure the cake is nice and even. Cool in pans on a wire rack for 10 minutes. Remove from pans; cool on a rack. Instructions Checklist Step 5 Stamp out 6-inch circles by using the bottom of a cheesecake pan. If you don’t have one, you can easily use cardboard cutouts for a stencil. Instructions Checklist Step 6 To make the chocolate mousse: Place cream and chocolate in a saucepan. Stir over low heat until the mixture is smooth and fully blended. Transfer mixture to a bowl and place a piece of plastic wrap directly on top of mixture (this will prevent a skin from forming). Refrigerate chocolate mousse for at least 30 minutes. Remove from refrigerator and transfer to a stand mixer and beat on low, gradually increasing the speed every minute. Beat until light and fluffy (do not overbeat or the mousse will appear curdled). Instructions Checklist Step 7 To make the butterscotch mousse: Place cream and butterscotch chips in a saucepan. Stir over low heat until the mixture is smooth and fully blended. Transfer mixture to a bowl and place a piece of plastic wrap directly on top of mixture (this will prevent a skin from forming). Refrigerate butterscotch mousse for at least 30 minutes. Remove from refrigerator and transfer to a stand mixer and beat on low, gradually increasing the speed every minute. Beat until light and fluffy (do not overbeat or the mousse will appear curdled). Instructions Checklist Step 8 Assembly: After rounds have been cut out, place one layer on a plate; spread mouse on top of each layer, alternating between the two flavors. Leave the cake as an open torte or you can finish like the picture by covering the sides with the Chocolate Frosting recipe, then covering the sides with chocolate sprinkles. Serves 8. Chocolate Frosting Ingredients Ingredient Checklist ¼ cup butter or margarine 3 tablespoons unsweetened cocoa powder 3 tablespoons buttermilk 2 ¼ cups sifted powdered sugar ½ teaspoon vanilla ½ cup chopped walnuts Directions Instructions Checklist Step 1 In a medium saucepan stir together butter or margarine, unsweetened cocoa powder, and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts. Share this:Click to share on Twitter (Opens in new window)Click to share on Facebook (Opens in new window)Click to share on Pinterest (Opens in new window) Related