A visitor to my website requested some information about making a chocolate mint mousse cake for her daughter's wedding. First of all, she lives at a very high altitude, so it is necessary to make a few changes when baking the cake. For the chocolate mint cake, I use Duncan Hines Dark Chocolate and add 1 tsp. of mint flavoring to each cake mix. I also add 1/4 cup flour and an extra egg (4 total) to each mix. If I am using 2 mixes (I never mix more than 2 mixes at once), I add 7 eggs instead of 6. Also, be very careful not to put too much batter in the cake pans. Too much batter will also make the cakes sink in the middle. I used to always bake my cakes at 325 degrees instead of the recommended 350 degrees because the cakes turned out moister. At high altitudes, I have to raise the temperature slightly to 335 degrees. Just be careful not to overbake the cake.
The layers of the cake are torted (split) and filled with a chocolate mint mousse. The recipe is as follows:
The layers of the cake are torted (split) and filled with a chocolate mint mousse. The recipe is as follows:
1 (8 oz.) package cream cheese
Approx. 1/3 cup cocoa powder
Approx. 1 1/2 cups powdered sugar
2-3 cups of whipped topping
Andes mint pieces
Beat cream cheese until soft and smooth. Scrape bowl and gradually add the cocoa and powdered sugar and beat until smooth and fluffy, scraping the bowl often. Fold in the whipped topping and mint pieces.
I would normally ice this cake in a chocolate whipped cream with Andes mint pieces sprinkled on top, but for a wedding cake, I would ice it in a regular whipped cream. One of my past entries will give you the best recipe for a stabilized whipped cream icing. It is important that the cake stays refrigerated after decorating it until just before setting it up. Here are two pictures...one shows the chocolate mint mousse cake, and the other shows a wedding cake iced in whipped cream.
Chocolate Mint Mousse Specialty Cake
Wedding cake iced with whipped cream icing
