Mint Chocolate Chip Mousse Cake

Name: Mint Chocolate Chip Mousse Cake
Cook time: 20 min
Total time: 20 min
Cuisine: European
Ingredients: 1 cup plus 2 Tablespoons all-purpose flour; 1 cup plus 2 Tablespoons granular sugar; 6 Tablespoons cocoa powder, sifted; ¾ teaspoon baking soda; ¼ teaspoon baking powder; ¼ teaspoon sea salt; ½ cup mini chocolate chips; ¾ cup coffee; 6 Tablespoons safflower oil; ¾ teaspoon vanilla extract; 3 medium eggs; 4 cups cream; ¾ cup granular sugar; 2 teaspoons peppermint extract; ¼ teaspoon green food color paste; 1/3 cup cold water; 1 Tablespoon gelatin; ½ cup hand chopped chocolate [these are the chips]; 1 cup confectioner’s sugar, sifted; 1/3 cup unsalted butter, room temperature; 2 teaspoons peppermint extract; 2 tablespoons cream; 2 tablespoons granular sugar; ½ Tablespoon butter; 1 teaspoon honey; 2 Tablespoons cocoa powder, sifted; ½ teaspoon vanilla extract

28 steps

Cook:20min

“When conceptualizing recipes, I tend to draft up a large list of ideas that are possible creations. Mousse cakes are one such recipe with endless possibilities and certainly a mint chocolate chip is one of those have to make ideas. If you see the photo and think mint chocolate chip ice cream, that’s exactly where I got the idea. Growing up this was and still is my favorite flavor, not to mention this minty green color is at the top of my favorite paint colors list.” ~ unknown

Updated at: Thu, 17 Aug 2023 06:02:05 GMT

Ingredients

10 servings

Instructions

Chocolate Cake:

Step 1

Preheat oven to 350°F.

Step 2

Prepare a 12”x8 ½” sheet pan by coating it with butter and lining with parchment.

Step 3

Whisk together flour, sugar, cocoa powder, baking soda, baking powder and salt.

Step 4

Make a well in the center of the flour mixture and add the oil, vanilla extract and eggs.

Step 5

Whisk until a smooth batter forms.

Step 6

Next, whisk in coffee.

Step 7

“For this recipe I chopped a block of chocolate for the chips needed, but mini chocolate chips work just as well.” ~ unknown

Step 8

Pour the batter into the prepared pan, sprinkle with chocolate chips and bake for 20 minutes.

Step 9

After baking, allow the cake to rest for a few minutes before inverting onto a cooling rack lined with parchment.

Step 10

Why parchment? This cake is very moist and will stick to just about anything it can, and with a handful of chocolate chips in this cake it will be hard to resist eating the broken pieces of cake..

Step 11

“As instructed in my Neapolitan mousse cake recipe, the size of this cake is a bit smaller. A cake board frame measuring 12” x 4” was constructed.” ~ unknown. MARILYN SULTAR’S NOTE: I think the author is referring to a cake ring mold used for making mousse cakes.

Step 12

The leftover cake can be used to make trifles or saved for another mousse cake recipe later on.

Mint Chocolate Chip Mousse:

Step 13

Sprinkle the gelatin over the cool water and allow to bloom.

Step 14

Meanwhile, in a bowl combine the cream, sugar, colorant and mint extract.

Step 15

Beat just before soft peaks form. The consistency will still have soft peaks but they droop a little more.

Step 16

You want to stop at this point because all the folding in of the gelatin will work the cream further.

Step 17

Heat the gelatin over simmering water.

Step 18

Remove from heat and warm the remaining cream. The cream should be slightly warmer than room temperature.

Step 19

Pour this mixture over the whipped cream and fold in.

Step 20

Fold in the chocolate chips and fill the mold. Chill for several hours to set the mousse.

Step 21

“To make chocolate chips for the mousse, simply fine chop any quality semi-sweet chocolate.” ~ unknown

Peppermint Spread:

Step 22

To make this high intensity flavor layer for the mousse cake, whip together all ingredients in a bowl and frost the top of the chilled mousse cake.

Chocolate Glaze:

Step 23

Melt cream, sugar, butter and honey in a saucepan on low heat just until combined.

Step 24

Whisk in cocoa powder and vanilla.

Step 25

Once cooled, spread chocolate glaze over the peppermint spread and chill for the last time.

Step 26

If you plan on serving this the next day or so leave the cake board frame on so the mousse doesn’t dry out.

Step 27

When the moment arrives, use a long knife and slide it down along the cake board in one direction. This will keep the layers more intact. Mousse cakes are best carved when they are cold.

Step 28

This recipe serves ten if cut into slices and less for square cutouts.

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