Chocolate Cake With Chocolate Mint Mousse Recipe
Servings: 8
Ingredients
- 1 c. heavy cream
- 1 Tbsp. decaffeinated espresso pwdr
- 1 1/2 tsp vanilla extract
- 2 Tbsp. chocolate extract
- 1 1/4 c. Atkins Bake Mix
- 1/2 c. unsweetened cocoa
- 1/2 c. pecans toasted, and finely grnd
- 1 tsp baking pwdr
- 1/2 tsp salt
- 2 stk unsalted butter
- 24 pkt sugar substitute
- 4 x Large eggs separated
- 1/2 c. raspberries for garnish Mint leaves for garnish Chocolate Mint Mousse (see recipe)
Directions
- Heat oven to 325 degrees. Grease two 8-inch cake pans, dust with cocoa. In a small saucepan over medium heat combine cream and espresso. Cook, stirring occasionally, till espresso dissolves. Cold slightly; stir in vanilla and chocolate extracts.
- In a medium bowl, whisk bake mix, cocoa, pecans, baking pwdr, and salt. In a large bowl, with an electric beater on medium, beat butter till fluffy, about 5 min. Add in egg yolks, one at a time, beating well after each addition. Add in dry mix one third at a time, beating just till combined. Beat in espresso cream mix.
- In a clean bowl, beat egg whites till almost stiff; add in sugar substitute. Whip till stiff. In three additions, fold egg whites into chocolate mix, till thoroughly combined. Divide batter in prepared pans; smooth tops. Bake 20 min or possibly till cake spring backs when lightly touched in the middle. Cold in pans on racks 5 min; invert onto racks to cold completely.
- Place one cake layer on a serving plate. Spread with 1/2 mousse filling, leaving a 1/2-inch border. Top with remaining cake layer and mousse. Garnish with raspberries and mint leaves.
- This recipe yields 8 servings.
- Description: "This recipe looks lengthy, but is not hard. You may bake and freeze the cake layers up to five days ahead, and assemble cake just before serving."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 90g | |
| Recipe makes 8 servings | |
| Calories 352 | |
| Calories from Fat 299 | 85% |
| Total Fat 34.06g | 43% |
| Saturated Fat 18.96g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 186mg | 62% |
| Sodium 346mg | 14% |
| Potassium 80mg | 2% |
| Total Carbs 7.78g | 2% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.21g | 2% |
| Protein 5.13g | 8% |
