First of all, I'll let you in on a little helpful hint. Cake mixes are A-mazing. Yep, that's right. I love cake and I love to make cakes by dressing up cake mixes. Case in point: The Chocolate Mousse Cake, which was a spectacular hit, is made from Pillsbury Devil's Food Chocolate Cake. You could actually use any cake mix you like, this is just my personal favorite. So moist and delicious. After baking it in two 8" cake rounds, I frosted it with my mother's chocolate mousse recipe.
To make the mousse:
- 2 cups chocolate chips, melted
- 4 egg whites
- 1/2 cup sugar
- 1 tablespoon vanilla
- 2 cups whipping cream
First, melt the chocolate (in a double boiler or in a microwave safe bowl in 30 second intervals, stirring between each). Beat the egg whites until they are stiff. Beat whipping cream until it forms stiff peaks when you lift out the beaters. Add sugar and vanilla. Fold melted chocolate (which should be slightly cooled, but still liquid) into the egg whites. Gently fold this mixture into the whipped cream mixture. Allow the mixture to cool so that it is frosting consistency. Once the cake is frosted with the mousse, let it set and solidify. I made the mistake of not leaving enough time to let the mousse set. Of course, it was still delicious, but if it had time to set that would have been pretty great, too.
Keep in mind that the cake must be refrigerated when it is not being thoroughly enjoyed.
