Elizabeth's Chocolate Mousse Birthday Cake
2016
free of dairy, wheat, soy, chicken eggs
CAKE
1 pkg Pamela's Chocolate Cake Mix prepared with 1/2 cup safflower oil,
1 1/4 cup water and 2 duck eggs.
Bake in 9" springform pan (next time maybe bake in 2 layers -
might be easier to assemble) 350 degree
oven until toothpick comes out clean.
Cool. Slice cake horizontally to
create 2 layers (or just use 2 layer pans)
MOUSSE FILLING
2 good quality dark chocolate
bars (about 7 oz total). I used 90% but
maybe next time will try something more like 75%. Melt the chocolate in a bowl over boiling
water. Set aside to cool to room
temperature. Set aside about 1/3 of the
melted chocolate to drizzle over the top of the cake.
2 eggs, separated (I used duck
eggs since Elizabeth is allergic to chicken eggs)
Whip the whites until stiff peaks form, set aside.
2 cans full fat coconut milk, refrigerated and the heavy fat strained
off. Save the liquid for future baking.
Beat the coconut milk fat until it has a whipped cream consistency. Add 1 teaspoon vanilla extract and 1/8 cup each
honey and agave nectar. Mix well. Remove 1/3 of whipped coconut cream mixture
from bowl and put aside in refrigerator for topping.
Mix the egg yolks into the melted chocolate, then mix in 2/3 whipped
coconut cream. Blend thoroughly. Fold in egg whites.
This is the mousse filling that goes between the two layers of cake. Spread it evenly over the bottom layer, then
add the second layer of cake.
MOUSSE TOPPING
The topping layer is the reserved 1/3 whipped coconut
cream, spread evenly over the top of the cake.
Pour the reserved melted chocolate into a sandwich bag. Cut a tiny tip off one corner and use this to
drizzle the chocolate over the top of the cake in a decorative manner.
Chill until ready to serve. This cake keeps well in the refrigerator and
also freezes well for a few days (but no longer because the cake will begin to
dry out)
