Monday, May 19, 2008

Mocha cake! (With mousse!)

Sorry for this terrible picture, this was all that was left when I went to take a picture, and the mousse had gotten rather melty!

Cake Recipe!

Heat oven to 325. Oil and flour a 9x13 cake pan

Whisk together:

1 1/2 cup sugar
1 tsp salt
4 tsp baking powder
heaping tsp xanthan
1/4 cup ground flax meal
1/2 cup arrowroot starch
1/2 cup flour of choice (I had a half cup of a mix of flours that contained about five different kinds, and I don't remember what was in it because I just wrote "mix" on the baggie)
1/3 cup sweet rice flour
1/3 cup buckwheat flour(I used singoda, which is Indian buckwheat)
1/2 cup mathia flour (or other bean or bean blend)

In a separate bowl mix together:
1 1/4 cups strong coffee
1/3 cup light olive oil
prepared egg replacer for three eggs

Mix the dry and the wet together until smooth. Pour into pan. Bake for a half hour-ish, or until cake tests done when poked with a toothpick or butter knife.

While cake is baking begin preparing the mousse topping.


Place 3 cups chocolate chips or chopped dark chocolate into a food processor and grind finely. Careful not to get distracted, or you will start melting the chocolate and it will get chunky not ground. This doesn't really effect the outcome, but if you want to be picky....

In a medium saucepan stir together:
2/3 cups whipping cream (I want to try this with coconut cream, like in Sally's coconut whipped cream)
6 Tablespoons sugar

Stirring constantly, bring to a boil and stir until sugar is dissolved.

Through feed tube on food processor, pour the milk mixture and 1 cup of coffee or coffee liqueur (I used coffee because I'm currently residing on a "dry" campus). Process until creamy and completely blended. Scrape into a bowl and refrigerate for at least one hour. When cake is cool, pour/spoon mousse over the top (depending on how firm it has gotten). Refrigerate covered until mousse is set. Serve with fresh whipped cream.

If there is extra (there was a little left for me), spoon into fancy glasses, top with fresh whipped cream and a sprinkle of cocoa and serve as a chilled refreshing treat!


kirsten said...

looks & sounds DELISH!!

thanks for stopping by the other day. sis is totally the baker at our house, so i am definitely going to have to show this to her!!

Sally Parrott Ashbrook said...

Yum. Definitely going to have to make this cake this summer!

Anonymous said...

Kristen~ Thanks! I bookmarked your page and look forward to trying some recipes. :)

Sally~ Thanks! Hope it turns out well! (I'm still working on posting the lemon and berry one. I'm in the middle of moving, so things have been getting rather shuffled about!)