Decandence is this …
Chocolate Mousse Cake with a lovely hint of Cherry!!!
It’s almost an unspoken requirement to have some form of chocolate on your birthday. As for myself it’s more of a there better be chocolate involved with my birthday cake. During the month of September Bahlsen, maker of fine European Cookies, will be celebrating 125 years! So in honor of their birthday, I was invited to participate in the “Let the Good Times Roll” Bahlsen Waffeletten Birthday Cake Contest. Of course, Yes, was my definitive answer and now here I am offering you a celebration of chocolate.
I believe that a birthday without chocolate simply would be just another day. So for this recipe it had to be full of decadence, namely Chocolate. I used my favorite old stand by chocolate cake recipe, added in a bit of silky smooth 3 Ingredient Chocolate Mousse, Cherries, MORE chocolate and crushed Bahlsen Waffleletten Cookies! Did I mention Chocolate?
This recipe is so versatile and easy to make. The cake recipe can double to make two 9 inch rounds to make a layer cake. The 3 Ingredient Chocolate Mousse can be made using either dark, milk or white chocolate to suit your personal taste. Both the cake and the mousse can also be made the day before.
Topping the cake with Bahlsen Waffleletten Cookies adds that extra bite and texture to the cake that really brings it all together beautifully.
Let the Good Times Roll and hope you enjoy!
So as part of this contest I was provided with samples Bahlsen Waffleletten cookies and a Tiffany cake plate to use for this post, free of charge with no other compensation. All commentary is my own.
For the Cake:
- 1 cup All Purpose Flour
- 1 cup Sugar
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 tsp Salt
- 3/4 tsp Baking Soda
- 1 tsp Baking Powder
- 1/4 cup Buttermilk
- 1/4 cup Milk
- 1/4 cup strong Coffee
- 1/4 Canola or Vegetable Oil
- 1tsp Vanilla Extract
- 1 Egg
- 1 - 2 Tbls Grenadine Syrup
- 1 1/2 cups or 1/2 recipe of the Chocolate Mousse (use milk chocolate chips not dark chocolate chips), or your favorite chocolate mousse recipe
- 1 (21 oz) can of Cherry Pie Filling, drained or 1 cup fresh pitted Cherries
For the topping:
- 4 - 6 Bahlsen Waffleletten Cookies, coarsely chopped
- 1/2 cup toasted Nuts, such as hazelnuts, pecans or almonds
- 1/4 cup White Chocolate Chips
- Preheat oven to 350°F and butter and flour a 9 in.baking pan (or use baking spray with flour in it).
For the Cake:
- In a large bowl, mix together the Flour, Sugar, Cocoa Powder, Baking Soda, Baking Powder and Salt.
- Once the dry ingredients are well mixed, add in the Buttermilk, Milk, Coffee, Oil, Egg and Vanilla Extract and blend until you have a smooth and glossy batter.
- Pour into a prepared round 9 in. baking pan and bake in a preheated 350°F oven for about 25-30 minutes or until toothpick inserted comes out clean.
- Cool in pan for at least 10 minutes and then carefully remove and continue to cool on cooling racks.
- Poke holes throughout the cake with a fork and drizzle the Grenadine Syrup over and allow to soak in.
- Prepare the Chocolate Mousse according to directions and allow to set (chilled for at least 2 hours or can be made a day ahead)
- Add the drained Cherries to the mousse and blend well.
- Mix together the chopped Bahlsen Waffleletten Cookies, White Chocolate Chips and Nuts.
- Once your cake has cooled, place on your favorite cake plate. Top with the Mousse mixed with Cherries, sprinkle generously with Cookie mixture.
- Keep refrigerated until ready to serve. Enjoy.
You may also substitute the Grenadine Syrup for a Cherry flavored Liqueur for a grown up version.You can also double the cake recipe to make two 9 inch cake layers to use cake in other recipes.For a more fudge like cake, double the amount of strong coffee and watch your bake time.
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.