My husband was in search of ice cream the other night. We didn’t have any, but a frozen type dessert did sound yummy! I didn’t have nearly enough cream to actually make ice cream for the family, and I am partial to cake myself. I also really like mousse. Thus, this dessert was born. My oldest daughter called it a Whoopie Pie Cake, which it does closely resemble, although the filling is not as dense.
The chocolate cake recipe is from Hershey and they called it “Old Fashion Chocolate Cake”, I cut down the measurements to only make one 9″ round cake and am sharing those measurements with you.
This cake makes about 8-12 servings.
Pre-heat your oven to 350’F and grease, flour and line one 9-inch round pan. To cut out the lining, use wax or parchment paper. I place my pan on top of the paper on a cutting board and trace it with a shape knife. The paper then perforates and the circle easily punches out.
3/4 Stick Butter, softened (6 TBSP)
1/2+ 1/3 cup sugar
1/2 tsp vanilla
1 cup flour
1/3 cup cocoa
1/2+ 1/8 tsp baking soda
1/2 tsp salt
1/8 tsp baking powder
3/4 Cup+ 1 TBSP water
Combine butter, sugar, eggs and vanilla in a large mixer bowl and beat on high speed for about 3 minutes, until light and fluffy. In a separate bowl, mix together the flour, cocoa, baking soda, salt and baking powder. Mix alternately with the water to the butter mixture. Mix at low speed until just blended. Scrape the bottom to ensure complete mixing and pour into prepared baking pan. Bake for 30-35 minutes or until a toothpick (or dry spaghetti noodle) comes out clean. Allow to cool 5-10 minutes before inverting onto a plate. Allow to cool for at least an hour before cutting in half and filling.
Vanilla Mousse: (Credit to The Royal Cook)
1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1 cup cold whipping cream
1 teaspoon vanilla extract
Sprinkle gelatin over cold water in small bowl and let stand 1 minute to soften. Add boiling water and stir until gelatin is completely dissolved. Let cool slightly. In a medium bowl mix together sugar, whipping cream and vanilla. Beat with beaters on medium speed until mixture is just stiff. (Make sure you don’t go too far or you will end up with butter!) Add gelatin mixture and beat until well blended.
Once the cake has cooled, use a large serrated knife (or a cake cutter if you happen to have one) and slice the cake horizontally in half. Spread the mousse gently over the top of the bottom half of cake. Top with the other half of the cake (MAKE SURE TO REMOVE THE PAPER!!!!), place in the freezer for at least an hour. Serve topped with fudge sauce.