Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chocolate mousse and jello cake. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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Chocolate Mousse and Jello Cake is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Chocolate Mousse and Jello Cake is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have chocolate mousse and jello cake using 20 ingredients and 8 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate Mousse and Jello Cake:

1. Prepare 1 Plain spongecake
2. Get <Syrup>
3. Take 30 grams Granulated sugar
4. Prepare 30 ml Water
5. Get 1 Kahlua
6. Make ready <Ganache>
7. Prepare 400 ml Heavy cream
8. Prepare 70 grams White sugar
9. Prepare 90 grams Chocolate (bittersweet)
10. Get 50 grams Chocolate (sweet)
11. Make ready 8 grams Powdered gelatin
12. Get 30 ml Water
13. Prepare <Coffee Jello>
14. Make ready 120 ml Strong coffee
15. Make ready 5 grams Gelatin powder
16. Make ready 30 grams White sugar
17. Make ready 20 ml Water
18. Make ready <For decoration>
19. Get 1 Heavy cream
20. Get 1 Chocolate or chocolate chips

This is a chocolate lovers dream and a perfect treat to make for any celebration! Disclosure: This post contains affiliate links. This Chocolate Cake with Chocolate Mousse Filling belongs in a baking contest! It's a simply amazing moist chocolate cake filled with dark chocolate mousse, and a warm chocolate frosting poured on top!

Steps to make Chocolate Mousse and Jello Cake:

1. Usingor the equivalent, bake a spongecake. Slice the cake into three layers and use one layer for this recipe.
2. Place the spongecake in an unlined cake pan. Make the syrup and when the cake has cooled, brush liberally on it. Put the gelatin for making ganache in a heatproof dish and dissolve in water.
3. Add the heavy cream and white sugar to a small pan, and heat while being careful not to let it come to a boil. When it starts to simmer around the edges, add the chocolate and wait for it to start melting. When it does, mix slowly with a spatula.
4. Little by little, add the microwaved gelatin and dissolve. Then place the pan in ice water and slowly stir while cooling. Wipe the side of the cake pan with a damp cloth or tissue paper and pour over the Step 2 spongecake.
5. Refrigerate as is and while waiting for it to set, make the coffee jello.
6. Brew a cup of strong coffee and add the specified amount of water in a small pot. Add the white sugar, and dissolve by heating. Prepare the gelatin reserved for the jello by adding it to water and dissolving it in the microwave. Once done, add to the small pot.
7. Slowly stir the jello mixture while cooling, and when it starts to thicken, pour it over the cake. Wipe the side of the cake pan with a damp cloth or tissue before pouring the jello.
8. Once the jelly has set, make cuts into the jello marking each serving. Decorate your cake. This time, I added a little brandy to the heavy cream and piped out "x" shapes. I set a piece of flaked chocolate in the center to look like a flower.

This intensely moist and fudgy cake is filled with chocolate mousse and fresh raspberries, then iced with rich chocolate frosting. With its four towering layers and striking appearance, it's perfect for extra-special occasions. Our thanks to Sharon Kurtz of Emmaus, PA, who took top honors with it at the. Chocolate mousse that tastes like something from a restaurant, with the ease of instant pudding! While I am sure this did not taste exactly like "real" chocolate mousse, it was divine and I proudly seved it to guests last night for dinner.

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