Chocolate Layer Cake With Chocolate Mint Mousse Recipe
Servings: 8
Ingredients
- 1 1/4 c. Atkins Bake Mix
- 1/2 c. unsweetened cocoa pwdr
- 1/2 c. pecans toasted, and finely grnd
- 1 tsp baking pwdr
- 1/2 tsp salt
- 2 stk butter room temperature
- 24 pkt sugar substitute
- 4 x Large eggs separated
- 2 c. cream
- 1 Tbsp. instant coffee
- 1 1/2 tsp vanilla extract
- 2 Tbsp. chocolate extract
- 3 scoop Atkins Chocolate Shake Mix - (3/4 c.)
- 1/2 tsp mint extract
- 1/2 c. raspberries for garnish Mint sprigs for garnish
Directions
- Heat oven to 325 degrees. Grease two 8-inch cake pans, dust with cocoa pwdr. In a medium bowl, whisk bake mix, cocoa, pecans, baking pwdr and salt. In a large bowl, with an electric mixer on medium, beat butter till fluffy, about five min. Add in egg yolks, one at a time, beating well after each addition. Add in dry mix, one third at a time, beating till just combined.
- In a clean bowl, beat egg whites till soft peaks form. Add in sugar substitute; beat till stiff. In three additions, fold egg whites into chocolate mix; combine thoroughly. Divide batter in prepared pans; smooth tops. Bake 20 min, or possibly till cake springs back when touched in the middle. Cold in pans on racks 5 min; invert onto racks to cold completely.
- For mousse: mix instant coffee granules in vanilla and chocolate extracts till dissolved. Whip cream with an electric mixer till soft peaks form; add in coffee mix. Add in shake mix and mint extract. Continue beating till smooth and hard. Refrigerate30 min.
- Place one cake layer on a serving plate. Spread with half of 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: "When you have a little extra time, and want to pull out all the stops, this recipe is the one to try. To guild the lily, we've included a simple recipe for chocolate mint mousse filling (also great by itself!)."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 135g | |
| Recipe makes 8 servings | |
| Calories 417 | |
| Calories from Fat 352 | 84% |
| Total Fat 40.1g | 50% |
| Saturated Fat 22.71g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 205mg | 68% |
| Sodium 524mg | 22% |
| Potassium 141mg | 4% |
| Total Carbs 9.56g | 3% |
| Dietary Fiber 1.8g | 6% |
| Sugars 3.28g | 2% |
| Protein 6.45g | 10% |
