Winter Blues? How About a Chocolate Mousse Recipe?

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Counting the Days

January gets short-changed as months go.  December is the super-star–not one but two glitzy holidays back-to-back.  And poor January is like the Vaudeville performer that has to follow the kids with dogs act.  Snow, grey days and for many, chocolate withdrawal , make us yearn for February and the biggest chocolate day of the year.  So let’s mix it up.  Let’s go out there and bravely fight the good fight in January.  Let’s make January a month to look forward to, not wish was over.  So get started!  Here is a simple, elegant dessert mashing up two of our favorites–chocolate mousse and cake (oh, and a little chocolate ganache thrown in for good measure!)

Chocolate Mousse Cake with Ganache Icing




1 cup sugar
1 cup flour
¼ cup vegetable oil
2 tablespoons cocoa (use high quality cocoa powder)
¼ cup butter
½ cup water
¼ cup buttermilk
1 egg
¾ teaspoon baking soda
½ teaspoon vanilla


Mix the dry ingredients, sugar, flour cocoa together and set aside. Combine in a saucepan butter, water and oil heat until butter is melted. Remove from heat and stir in the dry ingredients until mixed well. Then add buttermilk, soda, egg and vanilla.

Grease and flour 8-inch springform pan and bake at 350 degrees until cake springs back – depending on pan 10-20 minutes.  Cool cake completely.



8 oz good quality semisweet or bittersweet chocolate

2 oz unsalted butter – unsalted
¾ cup heavy cream
3 eggs – separated


In the top of a double boiler melt the chocolate and butter with the beaten egg yolks, remove from heat and cool slightly.

In a separate bowl beat the cream until it forms soft peaks. In another bowl repeat the process with the egg whites.

Fold the whipped egg whites and whipped cream into the chocolate mixture. This is no ready to be spread or piped on to a cake.



1 cup heavy cream
8 oz bittersweet chocolate – chopped
2 tablespoons unsalted butter – softened
1 tablespoon light corn syrup
1 teaspoon vanilla


In a saucepan bring cream to just a boiling, remove from heat and stir in chocolate, butter vanilla and corn syrup. Let this all stand three minutes then whisk the mixture until combined and smooth.

Ganache should be kept at room temperature.


Remove side of spring form pan.  Split cake into two layers.  Remove top layer and place aside for a moment.  Spread bottom layer with chocolate mousse.  Replace top layer and chill cake for 30 minutes.

Frost with ganache.  Tip:  use a squirt bottle to pour ganache over cake.  It allows for even placement of ganache.  Chill cake until ganache is set.  Garnish with chocolate shavings.

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