by queenofmean

Created on: February 16, 2007   Last Updated: May 04, 2007

All you chocolate lovers out there, this is what you really want "Deadly Chocolate Mousse Cake" you will not be disappointed and you will want seconds. Consider yourself WARNED! There are several components to this cake and it will take 2 days to complete.

Makes 1 10" cake

Ingredients: Day One:

*For the "Best Chocolate Cake Ever" you will need;

2 cups Flour
2 cups Sugar

3/4 Cup Cocoa Powder
2 tablespoons Baking Soda
2 Lg Eggs
1 teaspoon Salt
1 cup of milk
1 teaspoon Lemon
1 cup Oil
2 teaspoon Vanilla Extract
1 cup Hot Coffee (the stronger the better)

Preheat oven to 300. Add all ingredients into mixing bowl. Mix for 2 min. on medium, pour into greased and floured 10" spring form pan and bake for 1 hour.
Cake is done when toothpick inserted in middle comes out clean. Let cake cool completely over night is best (sorry!).

*For "Chocolate Mousse" you will need;

8 Lg Egg Yolks
1/4 cup Confectionery Sugar
2 cups Semi Sweet Chocolate Chips
1 quart Whipping Cream

Equipment you will need;

1 Mixing Bowl
1 Very Cold Metal Mixing Bowl (freezer helps)
1 Double Boiler or Pan and Metal Bowl
1 Rubber spatula
Electric mixer

First, add chocolate to double boiler and melt it down, when it is completely melted take away from heat and set aside so chocolate can cool to approximately 90 degrees. While chocolate is cooling, whip whipping cream on high until it forms soft peaks,(not to soft, you want it to be firm enough to hold onto a spoon) set aside. Add egg yolks to cold mixing bowl,(the colder the better)add confectionery sugar to egg yolks, mix with electric mixer on high until the egg thickens and turns pale yellow. This is where it gets a little tricky so be quick and careful or your mousse will be to thin or have chunks of chocolate in it (still good but not what you want). Make sure you have your melted chocolate at about 90 degrees(should be able to touch chocolate to lips without burning), your whipped egg yolks, whipped cream, and a spatula handy. Quickly as you can add your warm chocolate to your cold egg yolks, mix on high. Next add 1/3 of the whipped cream to the chocolate mixture scrape down the bowl and mix on high again. Now fold the rest of the whipped cream into the chocolate mixture (I choose to use my hand, but do it as you like) when done the mousse should be thick and oooh sooo goood! But don't eat it all now, when your done making the cake there will be plenty left over for you I promise! Refrigerate over night to ensure thickness.

Day Two your almost there:

*To set up your cake you

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