Chocolate and Butterscotch Mousse Cake

You'll love this decadent Chocolate and Butterscotch Mousse Cake. It's sure to satisfy any sweet tooth, and looks gorgeous, too!

Pin
Oops, we're sorry. Something went wrong. Please try again later.

Reviews (0)

5.0 by 1 people

Rate This!

  • Makes: 8 servings
  • Serving Size: 1 slice
  • Prep: 50 mins
  • Bake: 16 mins 350°F
  • Cool: 10 mins

Chocolate and Butterscotch Mousse Cake

Directions

  1. Preheat the oven to 350 degrees F. Prepare two jelly roll pans lined with parchment paper. Set pans aside.
  2. In bowl, combine flour, cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
  3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
  4. Bake 16 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Take another jelly roll pan and gently place it on top and lightly press down on the cake to make sure cake is nice and even. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
  5. Stamp out 6 inch circles by using the bottom of a cheesecake pan. If you don't have one, you can easily use cardboard cutouts for a stencil.
  6. To make chocolate mousse: Place cream and chocolate in sauce pan. Stir over low heat until mixture is smooth and fully blended. Transfer mixture to a bowl and place a piece of plastic wrap directly on top of mixture (this will prevent a skin from forming). Refrigerate chocolate mousse for at least 30 minutes. Remove from refrigerator and transfer to a stand mixer and beat on low, gradually increasing the speed every minute. Beat until light and fluffy (do not over beat or the mousse will appear curdled).
  7. To make butterscotch mousse: Place cream and butterscotch chips in sauce pan. Stir over low heat until mixture is smooth and fully blended. Transfer mixture to a bowl and place a piece of plastic wrap directly on top of mixture (this will prevent a skin from forming). Refrigerate butterscotch mousse for at least 30 minutes. Remove from refrigerator and transfer to a stand mixer and beat on low, gradually increasing the speed every minute. Beat until light and fluffy (do not over beat or the mousse will appear curdled).
  8. Assembly: After rounds have been cut out, place one layer on plate; spread mouse on top of each layer, alternating between the two flavors. Leave the cake as an open torte or you can finish like the picture by covering the sides with the Chocolate Frosting recipe, then covering the sides with chocolate sprinkles. Serves 8.

Chocolate Frosting

Directions

  1. In a medium saucepan stir together butter or margarine, unsweetened cocoa powder, and buttermilk. Cook and stir until boiling; remove from heat. Beat in powdered sugar and vanilla with an electric mixer on low speed until blended. Stir in walnuts.
Pin
Oops, we're sorry. Something went wrong. Please try again later.
rate this recipe!
add review

Reviews (0)

1 Ratings

Similar Recipes

close
close
close
close
close

Loading... Please wait...

Add My Photo close
Uh oh! Unexpected error. Please try later.
Rate & Review
Uh oh! Please pick a jpg at least 600x600px
Add My Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.
Uh oh! Please pick a jpg at least 600x600px
Change Photo

Your Rating

Your Review

4000 Characters Remaining
Uh oh! Unexpected error. Please try later.

Your Rating

Your Review

4000 Characters Remaining
No one has shared their photo yet.
close