Something to do over the holiday weekend

I just finished posting a nice photo of the cake I baked, only to discover blogger didn't save it. I hate when that happens.

I saw this cake on Paula Deen's magazine cover and knew immediately I had to make it for my hubby. He does so much for me, I love to treat him to chocolate treats. He lives for chocolate. Here's the magazine cover:



















I was intimidated by the recipe, it had 3 parts. The mousse in between each layer caused me to almost panic, I have never made anything so fancy before. But I followed the recipe exactly, and it came out perfect. I didn't have 2 9" square pans like I thought, so had to bake 3 cakes. All in all, it turned out pretty good. I don't shave or curl chocolate, so I had nothing pretty to decorate it with. The taste is pretty good, I am NOT a chocolate person. Steve says it is fantastic. I will be making it again. When shopping the next time, I will look for a pretty platter to put it on, it is worth it.














I wish it looked as pretty as Paula's, but it tasted good.


Dreamy Chocolate Mousse Cake:

2 C. Flour
2 C. sugar
3/4 c. unsweetened cocoa powder
1 1/2 tsp. baking soda
1 1/2 tsp. baking powder
3/4 tsp. salt
1 c. milk
1 c. strong brewed coffee
3/4 c. vegetable oil
1 Large Eggs

Dreamy chocolate Mousse, (recipe follows) Chocolate Fudge Frosting (recipe Follows) Grnish with grated chocolate, and chocolate curls, optional

1. Preheat oven to 350 F. Grease and Flour 3 9x9 pan, square or round. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add Milk, coffee, oil, and eggs. Beat at a medium speed with an electric mixer until smooth.

2. Pour evenly into prepared pans and bake for 23-25 minutes or until wooden toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

3. Using a serrated knife, cut cake layers in half horizontally to make 6 layers, place 1 cut layer, cut side up on a cake plate, spread with one fifth of the chocolate mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread chocolate fudge frosting evenly over top of cake and up sides. Garnish with chocolate curls and grated chocolate.

Freezing the layers for 1 hour helps the frosting spread easier on the cake, ask me how I know..............never try to deviate from the recipe the first time you make one.

Dreamy Chocolate Mousse

1 envelope unflavored gelatin
3 Tablespoons cold water
1/4 c. boiling water
1 c. sugar
1/2 c. unsweetened cocoa powder
3 c. heavy whipping cream

1. In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves, set aside.

2. In a small bowl, combine sugar and cocoa powder.

3. In a medium bowl, beat cream at medium speed wit an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill 4 hours.

Chocolate Fudge Frosting

1 c. sugar
1 c. heavy whipping cream
5 (1 oz.) squares unsweetened chocolate
10 Tablespoons butter
1 c. confectioner's sugar

1. In a medium saucepan, combine sugar and cream. Bring to boil over medium-high heat, reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat, add chocolate and butter, stirring until melted and smooth. Let stand 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable ocnsistency.