You’ll love this decadent Chocolate and Butterscotch Mousse Cake. It’s sure to satisfy any sweet tooth, and looks gorgeous, too!

Ingredients

Cake
Chocolate Mousse
Butterscotch Mousse

Directions

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  • Preheat the oven to 350 degrees F. Prepare two jelly roll pans lined with parchment paper. Set pans aside.

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  • In a bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.

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  • 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.

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  • 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.

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  • 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.

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  • 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).

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  • 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).

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  • 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

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Directions

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  • 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.