There are three parts to this. Cake, Mousse, and Frosting. YUM! We just made a Duncan Hines Dark Chocolate Fudge cake mix. Follow directions on box for a bundt cake. Let it cool. Cut off the top 1 inch of the cake and set it aside (Very Carefully). Hollow out a little trench, making sure to leave sturdy walls on each side. About 1 inch on each side.
Mousse
Watch this video to see how to correctly make it.
5 oz semi-sweet baking chocolate, finely chopped
2 Tbsp Unsalted butter, diced
3 large eggs, separated
1 Tbsp sugar
1 cup heavy whipping cream
1 Combine the chocolate and butter in the top of a double boiler over hot, but not simmering, water, stirring frequently until smooth. Remove from the heat and let cool until the chocolate is just slightly warmer than body temperature. To test, dab some chocolate on your bottom lip. It should feel warm. If it is too cool, the mixture will seize when the other ingredients are added.
3 Once the melted chocolate has cooled slightly, whip the egg whites in a medium bowl until they are foamy and beginning to hold a shape. Sprinkle in the sugar and beat until soft peaks form.
4 When the chocolate has reached the proper temperature, stir in the yolks. Fold in the whites, one third of it at a time.
5 Fold in the whipped cream, one third of it at a time.
Fill the trench in bundt cake with mousse and then place top back on in the right direction.
Frosting
3 cups heavy whipping cream
1 cup sugar
1/4 cup cocoa
Combine sugar and cocoa. Stir sugar and cocoa mixture into cream. Refrigerate 1 hour. Whip cream to soft peaks.
Frost cake. Keep Refrigerated. Enjoy Yumminess!
We plan on trying this as a layered cake as well. We'll post pictures as soon as we do.
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