WICKED YELLOW DINOSAUR CHOCOLATE MOUSSE CAKE
Great balance of fluffy yellow cake and rich chocolate mousse with an unexpected crunch.
Provided by MELISSACK
Categories Desserts Cakes Cake Mix Cake Recipes Yellow Cake
Time 2h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan with cooking spray.
- Combine yellow cake mix, eggs, water, and vegetable oil in a large bowl; beat with an electric mixer on low speed until moistened, about 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes. Pour batter into the prepared cake pan.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool completely, about 25 minutes.
- Combine heavy cream, 1/2 cup plus 3 tablespoons cocoa powder, and sugar in a chilled glass or metal bowl; beat with an electric mixer until soft peaks form. Spread over cooled cake.
- Freeze cake until whipped cream layer is firm, about 1 hour. Sprinkle confetti candy on top.
Nutrition Facts : Calories 358.3 calories, Carbohydrate 29 g, Cholesterol 96.6 mg, Fat 26.5 g, Fiber 1.5 g, Protein 4.1 g, SaturatedFat 12 g, Sodium 209 mg, Sugar 13.4 g
WICKED CHOCOLATE CAKE
Symply Too Good Cook Books have a low calorie chocolate cake called Wicked Chocolate Cake. I have not made this one myself as yet but have been fortunate to try it and it was very good. Nutritional Info:. 161 cals. 3.0g fat. 0.7g sat fat. 2.5 protein. 32g carbs. 21.2g sugar.
Provided by Roxxy
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- In a medium mixing bowl completely dissolve the sugar and margerine in boiling water.
- Sift in the combined flour, bicarbonate of soda and cocoa powder.
- Mix using an electric beater for 1minute.
- Add egg whites and beat for another 30 seconds.
- Using a metal ringed cake tin (6 cup capacity) coated with cooking spray,
- pour in the cake mix.
- Bake in the oven at 180 degrees for approximately 30mins.
- Once the cake has cooled place all icing ingredients into a small mixing bowl and combine well.
- Spread icing evenly over top.
Nutrition Facts : Calories 136.6, Fat 0.4, Sodium 62.9, Carbohydrate 31.3, Fiber 0.8, Sugar 19.9, Protein 2.4
WICKED HOT CHOCOLATE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
- Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
- Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- Yield: 2 cups
- Prep Time: 2 minutes
- Cook Time: 5 minutes
- Inactive Prep Time: 2 hours
- With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
- Yield: 2 cups
- Prep Time: 5 minutes
- Cook Time:
- Inactive Prep Time:
WICKED HOT CHOCOLATE MOUSSE
Provided by Giada De Laurentiis
Categories dessert
Time 3h25m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Whisk the egg yolks, 1/4 cup of sugar, butter, 1/4 cup of water, coffee liqueur, and chili oil in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water); whisk constantly until the mixture is very thick and frothy, about 3 minutes. Add the chocolate and stir until melted and smooth. Remove from the heat.
- Using an electric mixer, beat the egg whites in another large bowl to soft peaks. Gradually add the remaining 1/4 cup of sugar, beating until stiff and glossy peaks form. Remove the chocolate from over the water. Fold 1/3 of the meringue into the warm chocolate mixture to lighten, then fold in the remaining meringue.
- Cover tightly with plastic wrap and refrigerate until set, at least 3 hours or overnight. Spoon the mousse into 6-ounce bowls. Top with spicy whipped cream and serve.
- Combine the oil and crushed red pepper flakes in a heavy small saucepan. Cook over low heat until a thermometer inserted into the oil registers 180 degrees F, about 5 minutes.
- Remove from heat. Cool to room temperature, about 2 hours. Transfer the oil and pepper flakes to a 4-ounce bottle. Seal the lid. Refrigerate up to 1 month.
- With an electric mixer, whip cream gradually adding the sugar until soft peaks form. Top with a dusting of cocoa powder and a pinch of cayenne. Serve immediately.
DEVIL'S FOOD CAKE WITH CHOCOLATE MOUSSE BUTTERCREAM
This is a bit of work to make, but the reaction of your guests will be worth it. Three members of my family immediately announced that they too wanted this cake when their birthdays came around. I made the mousse buttercream with a hand mixer and it took FOREVER, so don't make it unless you have a stand mixer.
Provided by wife2abadge
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 21
Steps:
- Cake:.
- In a large bowl, combine the cocoa powder, espresso powder, and chocolate.
- Pour in the boiling water and stir until the chocolate is melted and the mixture is smooth.
- Stir in the vanilla and let cool; then stir in the buttermilk.
- In another bowl, using an electric mixer set at medium speed, beat the butter and oil together until light and fluffy.
- Add the sugars and beat until creamy.
- Beat in the eggs, one at a time, beating well after each addition.
- Sift together the flour, baking soda, and salt onto a sheet of waxed paper.
- Add one-third of the flour mixture and beat at low just until combined.
- Beat in half of the chocolate-buttermilk mixture just until combined.
- Scrape down the sides of the bowl with a rubber spatula.
- Beat in another one-third of the remaining flour mixture for no more than a few seconds, just until combined.
- Add the remaining chocolate-buttermilk mixture, beating just a few seconds.
- Finally, fold in the remaining one-third of the flour mixture by hand, using a large rubber spatula, just until no streaks of flour remain.
- Divide the batter between two 9-inch round cake pans that have been greased and lined with parchment.
- Bake at 350°F 25-30 minutes, or until a wooden skewer inserted in the center comes out clean.
- Transfer to wire racks and let cool 5-10 minutes.
- Invert the cakes onto the racks and peel the parchment paper from the layers.
- Let cool completely before frosting.
- Halve each cake layer horizontally using a long serrated knife (plain dental floss works for me) for a total of four thin cake layers.
- Place one layer cut-side up on a serving plate and top with 1 cup of the mousse buttercream, spreading it evenly.
- Continue stacking the cake, spreading 1 cup of the buttercream in between each layer and placing the layer cut-side down.
- Frost the top and sides of the cake with the remaining buttercream.
- Chocolate Mousse Buttercream:.
- Whisk together the eggs, sugar, and cocoa powder in the metal bowl of a stand mixer.
- Fill a large saute pan or skillet with water and bring to a simmer over mediium-high heat.
- Place the mixing bowl in the simmering water and whisk the egg mixture constantly until the sugar is completely dissolved and the mixture is thick, fluffy, and very hot, 3-4 minutes.
- Use an instant-read thermometer to check the temperature of the mixture -- it should be anywhere between 120-140°F.
- Remove the bowl from the simmering water and, using the whisk attachment, beat the eggs at medium-high speed until they are tripled in volume and form soft peaks and the bottom of the bowl is completely cool to the touch, about 10 minutes (it took 45 minutes with a hand mixer -- don't try it!).
- Beat in the vanilla and salt.
- While the eggs are mixing, unwrap the individual sticks of butter and rewrap them loosely in plastic wrap.
- Pound the butter 5-6 times with a rolling pin, until it is soft and malleable but still cool.
- With the mixer speed still on med-high, add the butter 2 T at a time, to the egg mixture, beating in each addition until it is incorporated.
- Don't panic if it seems liquidy or looks curdled; it will magically emulsify.
- When the buttercream is smooth and glossy with a subtle brown tint from the cocoa powder, turn off the mixer and carefully fold in the melted chocolate.
Nutrition Facts : Calories 1070.9, Fat 79.7, SaturatedFat 43.9, Cholesterol 301.8, Sodium 310.5, Carbohydrate 89.9, Fiber 5.5, Sugar 61.1, Protein 11.8
CHOCOLATE MOUSSE CAKE
While looking for a special dessert for Easter, I came across this recipe on another site. It is by Marcel Desaulniers of Death by Chocolate fame! It was a huge success and everyone went back for seconds. My husband requested this for his next birthday instead of his favorite lemon coconut cake.
Provided by MrsC7606
Categories Dessert
Time 3h30m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Cake:.
- Lightly grease insides of 3 9 inch cake pans with melted butter. Line each pan with parchment paper, then lightly grease parchment paptr with more melted butter. Set aside.
- Preheat oven to 325 degrees F.
- Heat 1 inch water in bottom of a double boiler over medium heat. Place 14 tablespoons butter and 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover top with plastic wrap. Allow to heat for 10-12 minutes, remove from heat, stir until smooth and hold at room temperature.
- Place 8 egg yolks and 3/4 cup sugar in bowl of electric mixed with paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
- In another bowl, whisk or beat 4 egg whites until stiff, but not dry, about 3-4 minutes.
- Fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in remaining egg whites.
- Divide the batter among the 3 pans, spread evenly and bake until a toothpick inserted in the center comes out clean, about 22-30 minutes. Allow to cool in pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse, when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment and refrigerate for 30 minutes.
- Mousse Filling:.
- Heat 1 inch of water in bottom of a double boiler over medium heat. Place 8 ounces of bittersweet chocolate in top of double boiler. Tightly cover with plastic wrap and allow to heat for 8-10 minutes. Remove from heat, stir until smooth. transfer melted chocolate to a stainless steel bowl and set aside until needed. Place 2 1/2 cups of heavy cream and 2 tablespoons of sugar in a well chilled bowl of electric mixer fitted with well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and fold together.
- Ganache:.
- Heat 1 1/2 cups of heavy cream and 2 tablespoons unsalted butter in a 3 quart saucepan over medium high heat. Bring to a boil. Place the 18 ounces of bittersweet chocolate in 3 quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganahe should be at room temperature.
- Assemble the cake:.
- Arrange one of the cake layers in a 9 inch springform pan, evenly spread half of the mousse filling over the cake and top with the second layer. Add remaining mousse and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to a pastry bag fitted a star tip. Remove cake from springform pan and coat top and sides with room temperature ganache. Using chilled ganache, pipe decorative stars on top of cake.
Nutrition Facts : Calories 787.7, Fat 74.5, SaturatedFat 45.4, Cholesterol 441.5, Sodium 84.3, Carbohydrate 26, Sugar 22.2, Protein 7.2
BAILEY'S CHOCOLATE MOUSSE CAKE
This recipe comes from "The Ballykissangel Cookbook" which has been leant to me by my good friend Joan. Ballykissangel was a very popular gentle drama series set in the fictional Irish village of the same name. The cookbook is a collection of traditional and modern Irish recipes, created by Aidan Dempsey, who used to do the catering for the BBC film unit. This cake can be made in advance, frozen, then served straight from the freezer. The recipe states that this serves 4, but I reckon that that's a typo; this will be rich and even though the cake is not deep, a quarter of a 9 inch cake still sounds like a lot of cake to me! You will gather that this means that I haven't tried this yet, but it sounds super good and super easy to make; it would also be a good way to use up egg yolks if you have been making meringues. Cooking time is freezing time.
Provided by Mrs B
Categories Frozen Desserts
Time 8h20m
Yield 1 x 9 inch cake
Number Of Ingredients 9
Steps:
- Line and grease the base of a 9 inch (23cm) spring form cake tin with the extra butter.
- Melt the chocolate in a bowl over a pan of simmering water.
- Put the butter, sugar, egg yolks, Bailey's Irish Cream and melted chocolate in a food processor and 'whiz' for about 3 or 4 minutes until well mixed; transfer chocolate mixture to a large mixing bowl.
- Whip the cream into soft peaks then fold it into the chocolate mixture; pour into the prepared cake tin and place in the freezer overnight.
- When ready to serve, remove the cake from the freezer; sprinkle cocoa powder and grated chocolate over the top of the cake to decorate and serve with extra whipped cream.
Nutrition Facts : Calories 4270.6, Fat 401.6, SaturatedFat 246.2, Cholesterol 1645.9, Sodium 940.1, Carbohydrate 202.6, Fiber 37.6, Sugar 122.4, Protein 50.2
CHOCOLATE MOUSSE CAKE
Make and share this Chocolate Mousse Cake recipe from Food.com.
Provided by Tisme
Categories Dessert
Time 50m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Whisk eggs and half the sugar until pale in colour and thick in texture.
- Gently heat the remaining sugar in a small pan with the water,stirring until dissolved. Remove from heat,add butter and chocolate. Stir until mixture is melted. Beat the chocolate mixture into the egg mousse for no more than 1 minute.
- Pour into a greased 20cm sponge sandwich pan, which has had the bottom and sides lined with baking paper, so it stands about 2cm above the rim of the pan. Sit in a roasting dish and pour in freshly boiled water until it reaches just below the rim of the pan.
- Bake in a preheated moderately slow oven for 40 minutes or until set. The top will feel firm when you place the flat of your hand gently on top of the cake. Cool and chill overnight in the pan.
- To serve, bring the cake to room temperature and turn out onto a plate and dust with the cocoa powder just before serving.
- When slicing use a hot knife dipped in water.
Nutrition Facts : Calories 513.4, Fat 33.9, SaturatedFat 18.9, Cholesterol 168.1, Sodium 67.6, Carbohydrate 47.5, Fiber 1.3, Sugar 44.5, Protein 6.2
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