Cake Recipes
Kiwi Mousse Cake
Ingredients
Chocolate Cake
- 1 1/2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 cup butter
- 1/3 cup vegetable oil
- 2 (1 ounce) squares unsweetened chocolate
- 3/4 cup water
- 1 1/2 cups granulated sugar
- 2 small eggs
- 1/3 cup sour milk
- 1/2 teaspoon vanilla extract
Syrup
- 2 tablespoons Grand Marnier (orange liqueur) or rum
- 1/3 cup water
- 1/3 cup granulated sugar
Mousse Filling
- 5 kiwifruit, peeled and sliced
- 1 1/2 cups whipping cream
- 3 egg whites
- 1/3 cup granulated sugar
- 1/2 ounce unflavored gelatin, dissolved in 3 tablespoons water
- 2 to 3 drops green food coloring
Chocolate Leaves
- 2 ounces semi-sweet chocolate, melted and warm
- 6 to 8 camellia leaves or any other nonpoisonous leaf
Instructions
- Heat oven to 350 degrees F. Grease and paper-line a 9-inch springform pan.
Chocolate Cake
- Sift flour with baking soda into large bowl.
- Combine butter, oil and chocolate in small pan; stir over low heat to melt. Add water.
- Cool for 15 minutes.
- To flour mixture, add sugar, eggs, sour milk and vanilla; mix with wooden spoon. Stir in cooled chocolate mixture. Pour into prepared pan.
- Bake for 30 to 35 minutes.
- Remove from oven; stick holes in hot cake and drizzle syrup over top. Set aside to cool.
Syrup
- Combine water and sugar in small saucepan. Bring to a rolling boil.
- When cool, add liqueur. Pour over hot cake.
Mousse Filling
- Briefly puree kiwi and pour into a bowl.
- Whip cream until soft peaks form.
- Beat egg whites, gradually adding sugar until soft peaks form.
- Stir gelatin into puree.
- Fold egg whites and half the whipped cream into kiwi mixture.
- Color with food coloring. Pour mixture on top of cooled cake still in springform pan.
- Top and decorate with remaining whipped cream.
- Cover and freeze for 4 hours before serving.
- To serve, unmold by removing sides of pan.
- Decorate with chocolate leaves or shaved chocolate. Top with strawberry.
Chocolate Leaves
- With small brush, paint a thin layer on vein side of leaf. Chill until set.
- Repeat with 3 more layers. Refrigerate.
- When ready to use, peel chocolate off leaves with chilled hands.