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Decadent Chocolate Mousse Cakes with Whipped Cream

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  • Author: Emilia Stella
  • Total Time: 1 hour 3 minutes
  • Yield: 12 mini cakes 1x

Description

These mini chocolate cakes feature a moist, rich chocolate cake base, topped with a velvety smooth French silk chocolate filling. Each cake is then crowned with a generous swirl of light, airy whipped cream and finished with delicate chocolate shavings. The combination offers a delightful interplay of deep chocolate flavor, creamy textures, and a satisfyingly tender crumb.

Ingredients

Scale
  • **For the Mini Chocolate Cakes:**
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk (or 1/2 cup milk + 1/2 tablespoon lemon juice or white vinegar)
  • 1/2 cup hot water or hot brewed coffee
  • **For the French Silk Filling:**
  • 4 large eggs (ensure they are pasteurized or follow tempering instructions carefully)
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 4 ounces unsweetened chocolate, melted and cooled
  • Pinch of salt
  • **For the Whipped Cream Topping:**
  • 1 1/2 cups heavy cream, very cold
  • 1/4 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • **For Garnish:**
  • 1 ounce dark chocolate, shaved or finely chopped

Instructions

  1. **1. Prepare the Mini Chocolate Cakes:**
  2. Preheat your oven to 350°F (175°C). Lightly grease and flour a mini cake pan or line a standard muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
  4. In a large bowl, using an electric mixer, cream together the softened butter and both granulated and brown sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
  6. Stir in the hot water or coffee until the batter is smooth.
  7. Divide the batter evenly among the prepared mini cake molds or muffin liners, filling each about two-thirds full.
  8. Bake for 15-18 minutes, or until a toothpick inserted into the center of a cake comes out with moist crumbs.
  9. Allow the mini cakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
  10. **2. Make the French Silk Filling:**
  11. In a heatproof bowl set over a saucepan of simmering water (creating a double boiler), whisk together the eggs and granulated sugar constantly. Continue whisking until the mixture thickens and reaches 160°F (71°C) on an instant-read thermometer, about 8-10 minutes. This step ensures the eggs are safely cooked. Remove the bowl from the heat.
  12. Transfer the hot egg mixture to the bowl of a stand mixer fitted with the whisk attachment. Beat on high speed until the mixture is light, fluffy, and has cooled to room temperature, about 10-15 minutes.
  13. Switch to the paddle attachment. Add the softened butter, vanilla extract, and salt to the cooled egg mixture. Beat until well combined and fluffy.
  14. Gradually add the melted and cooled unsweetened chocolate, beating until fully incorporated and the filling is smooth and uniform.
  15. Cover the French silk filling and chill it in the refrigerator for at least 30 minutes to allow it to firm up slightly.
  16. **3. Prepare the Whipped Cream:**
  17. In a very cold bowl with cold beaters (or using a stand mixer with a whisk attachment), combine the cold heavy cream, powdered sugar, and vanilla extract.
  18. Beat on medium-high speed until stiff peaks form. Be careful not to overbeat.
  19. **4. Assemble the Mini Cakes:**
  20. Once the mini chocolate cakes are completely cool, pipe or spoon a generous dollop of the chilled French silk filling onto the top of each cake.
  21. Next, pipe or spoon a swirl of the prepared whipped cream on top of the chocolate filling.
  22. Garnish each mini cake with chocolate shavings or finely chopped dark chocolate.
  23. Chill the assembled mini cakes for at least 1 hour before serving to allow the filling to set fully and the flavors to meld.

Notes

Ensure all ingredients for the French Silk filling, especially the butter, are at room temperature for optimal emulsification and a smooth texture.

For an intensified chocolate flavor in the cake base, substitute hot brewed coffee for the hot water.

Thoroughly chilling the French Silk filling is essential for it to set properly and maintain its structure when served.

To create elegant chocolate shavings, use a vegetable peeler on the side of a block of dark chocolate.

Store any leftover mini cakes in an airtight container in the refrigerator for up to 3 days.

  • Prep Time: 45 minutes
  • Cook Time: 18 minutes (plus 1 hour chilling)

Nutrition

  • Calories: 350
  • Fat: 20g
  • Carbohydrates: 40g
  • Protein: 5g

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Find it online: https://icefishinges.com/decadent-chocolate-mousse-cakes-with-whipped-cream/