CHOCOLATE MOUSSE CAKE


Ingredients:

Cake

1-1/2 cups cake flour
1/2 cup cocoa powder
1-1/2 tsp baking soda
1/4 tsp iodized fine salt
1/2 cup BAKER'S BEST MARGARINE
1-1/2 cups packed brown sugar
2 pc MAGNOLIA BROWN EGGS
1/2 cup MAGNOLIA FULL CREAM MILK, mixed with 1/2 tsp calamansi juice

Mousse

1/2 cup cocoa powder
1/2 cup water
1/2 cup sugar
2 tbsp unflavored gelatin
6 pc MAGNOLIA BROWN EGGS, separate egg yolks from whites
3/4 cup sugar
1-1/2 cups MAGNOLIA ALL-PURPOSE CREAM, chilled

Procedure:

  1. Preheat oven to 350°F. Line two 9” round pans with wax paper. Set aside.
  2. Sift together flour, cocoa powder, baking soda and salt. Set aside.
  3. In another bowl, cream margarine and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add dry ingredients alternately with milk-calamansi mixture beating at low speed until smooth.
  4. Pour mixture into prepared pans and bake for 30 to 35 minutes. Remove from pans and cool.
  5. Transfer cake to a deep cake dish or pie plate. Pour prepared mousse over cake. Chill until set. Decorate with whipped cream, chocolate shavings or fruits, if desired.
MOUSSE:
  1. Combine cocoa powder, water, sugar and unflavored gelatin. Stir mixture and heat until dissolved. Remove from heat and add egg yolks.
  2. In a bowl, beat egg whites and sugar until stiff but not dry.
  3. In another bowl, whip cream until stiff. Fold cocoa mixture into whipped cream, and then fold in egg whites.
Makes 8-10 servings. 
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