I’ve kind of taken a break from baking lately with everything else that’s been going on, but there was some cream that was in the fridge just calling to be made into chocolate mousse and put in the middle of a cake.  Who was I to resist?

Sadly the weather around here refused to cooperate with my photo taking.  Every time I had a chance to take a picture it was cloudy and/or raining. Therefore, I had to take all the pictures in my kitchen.

Boo, weather, boo.

I used this recipe for yellow layer cake from Taste of Home. It was alright; the cake had a sweet, generic cake flavor and was kind of dry, but the mousse was fabulous.

Om nom nom cake.

Deeelicious chocolate mousse.

Sorry for the awful office/cell phone picture, it was the only opportunity to take a picture of  a slice, they kept disappearing before I could get my camera!

Chocolate Mousse

  • 1 c cream
  • 1/2 c chocolate chips

Heat cream just to boiling, then pour over the chocolate chips.  Stir until fully combined, then put in the fridge until the mixture completely.  Whip until stiff.

Yellow Layer Cake

  • 2/3 cup butter, softened
  • 1-3/4 cups sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2-1/2 cups all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups 2% milk
  • 2-1/2 cups frosting of your choice

In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder and salt; add to the creamed mixture alternately with milk, beating well after each addition.

Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

 

As usual, I just threw some stuff together for the frosting.  I didn’t have enough powdered sugar (which seems to be a trend) to frost the whole cake, so I just made what I could.  It was a really lovely, fluffy frosting, but it was too thick to spread so I had to stick it in the microwave and it ended up being more of a ganache.

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