Chocolate Mousse Cake!

Decorating By turtlemom_9500 Updated 12 Dec 2006 , 9:12pm by turtlemom_9500

turtlemom_9500 Cake Central Cake Decorator Profile
turtlemom_9500 Posted 12 Dec 2006 , 12:35am
post #1 of 7

There is a chocolate mousse cake on this site and I'm wanting to make it for Christmas.. It's chocolate cake with chocolate buttercream filling and Iced with chocolate mousse. What is a great chocolate buttercream icing recipe? I got the chocolate mousse recipe off of this site.. Thanks!

6 replies
nichi Cake Central Cake Decorator Profile
nichi Posted 12 Dec 2006 , 5:17am
post #2 of 7

Are you game for boiling sugar. French Chocolate Buttercream taste the best. I can PM you the recipe if you want.

nglez09 Cake Central Cake Decorator Profile
nglez09 Posted 12 Dec 2006 , 5:25am
post #3 of 7

Take your favorite BC and add melted and cooled chocolate (in accordance with your preferences) and cocoa powder. If you need an exact recipe, just PM me! HTH. icon_cool.gif

alicet Cake Central Cake Decorator Profile
alicet Posted 12 Dec 2006 , 5:35am
post #4 of 7

Hi nichi,

can i have the recipe for French Chocolate buttercream too. Thanks.

Ursula40 Cake Central Cake Decorator Profile
Ursula40 Posted 12 Dec 2006 , 7:02am
post #5 of 7

I'd love the recipe as well, if you don't mind. Thnx in advance

nichi Cake Central Cake Decorator Profile
nichi Posted 12 Dec 2006 , 4:20pm
post #6 of 7

Here you go... this makes a pretty big batch so you might want to 1/2 it unless your making a huge cake.


French Chocolate Buttercream


Ingredients:

  16 oz.   Granulated Sugar
  4 oz.   Water
  6 oz.  Egg Yolk
  32 oz.   Unsalted Butter
  1 ½ tsp. Vanilla Extract
  6 oz.   Dark Chocolate (melted)

Method: Pate a Bombe based Buttercream

Procedure: Whisk egg yolks in mixer until lightened. In a small sauce pan cook sugar and water to 240°F (soft ball stage). With mixer on high speed, slowly pour hot sugar into egg yolk mixture being careful not to hit the whisk attachment. Continue to whip until mixture cools. Add in butter a few small pieces at a time until completely combined. Add in melted chocolate and vanilla. Use as needed.

Notes: The buttercream texture is very important, if the consistency is soupy you need to chill the buttercream, if its thick and chunky you need to warm it up to get the correct consistency to ice any cake. Always add the flavorings you want at the end of the process.

turtlemom_9500 Cake Central Cake Decorator Profile
turtlemom_9500 Posted 12 Dec 2006 , 9:12pm
post #7 of 7

Thank You Nichi! I'll let you know how I like it or if I succeed in making it! LOL!!

Quote by @%username% on %date%

%body%