HERSHEY’S COCOA CAKE
3/4 c Unsalted butter
1 3/4 c Sugar
2 Eggs
1 ts Vanilla
2 c Flour
1 1/4 ts Baking soda
1/2 ts Salt (omit if using salted
-butter)
1 1/2 c Warm water
CHOCOLATE MOUSSE
9 oz Semisweet chocolate chips
4 Eggs (separated)
2 tb Powdered sugar
1/2 c Heavy cream
1/2 ts Vanilla
From: laura@viz.Berkeley.EDU (Laura Downs)
Date: Sun, 28 Nov 93 18:09:10 -0800
The result is a decadent dome-shaped chocolate cake filled with chocolate
mousse and covered with a raspberry glaze.
The cake recipe I use is cocoa cake from the back of the Hershey’s cocoa
tin. I usually make 1 1/2 or 2 recipes of the cake batter and make thinner
layers and more of them than the recipe calls for. Make the cake and let
it cool for a little while (it should still be warm enough that it doesn’t
crumble when you assemble the cake). Then take a mixing bowl lined with
saran wrap (so the cake will come out) and place slabs of cake in it to
form the top of the dome. The cake should come all the way up to the edges
of the bowl. Be sure to keep one round layer to form the bottom of the
cake.
The filling is chocolate mousse. This is trickier to make than the cake.
Make the mousse. Pour the chocolate mousse inside the bowl of cake and
place the last round layer of cake on top. It should set up fairly solidly
in the refrigerator (I usually let it set overnight). Just before serving,
turn it over onto your serving dish and glaze it. I usually make a glaze
with raspberries (1 pkg frozen) and sugar. Fresh raspberries (if they’re in
season) are nice too.
If you are feeling particularly decadent, you can sprinkle Grand Marnier,
Creme de Cacao, white wine, or whatever appeals to you inside the cake.
Also, for variety, you can layer the mousse with other things like
raspberries, more cake, rum custard, etc. I’ve also tried this with lemon
cake and white chocolate mousse and it worked quite well.
Hershey’s Cocoa Cake: Beat butter, sugar, eggs, and vanilla until fluffy.
Mix dry ingredients. Mix everything. Pour batter into greased and floured
cake pans. Makes 2 round layers or one 13×9 pan. Bake at 350 for 35-40
minutes.
Chocolate Mousse: Beat egg whites with powdered sugar until stiff. Whip
cream with vanilla. Melt the chocolate carefully and then beat in the egg
yolks one at a time. You may have to work quite hard at this to keep the
chocolate from clumping together. Then add 1/4 of the egg whites to the
chocolate and mix it until it is smooth. Lastly, fold together all of the
ingredients gently until mixed. The result will be creamy and light brown.
Normally I pour it into individual serving cups and let it set in the
fridge.
REC.FOOD.RECIPES ARCHIVES
/CAKES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
16 Servings