Chocolate Brownie Mousse Cake

By charlotteh371

Ingredients

• o Tools:
• y 1 6″ Layer Cake
• d Intermediate
• t 2 hours
• 2 cake rounds
• Sharp Pointed serrated knife
• Icing spatula
• i Ingredients:
• 2 layers Chocolate Brownie Cake (recipe below)
• 1 pound Chocolate Mousse (recipe below)
• 1 pound Milk Chocolate Buttercream Frosting (recipe below)
• Powdered sugar, for dusting

Preparation

Step 1

. Bake the cake and prepare the mousse and buttercream and set aside. Store the mousse in the refrigerator.

2. Remove the cake layers from the pans. Place them on 6 inch cake rounds.

2. Using a sharp pointed serrated knife, cut a cone out of the center of both cake layers so that you have a cone-shapped recess in each cake layer. Be sure to leave enough cake around the sides and at the bottom otherwise it may not be able to stand. Also make sure the cones are the same sizes so when assembled a clean diamond mousse filling will form.

3. Fill each recess with the mousse. Use an icing spatula to make the mousse level with the top of the cake.

4. Place the mousse-filled layers in the fridge and let chill until firm, about 1 hour.

5. Remove the layers from the fridge. Carefully invert one layer onto the other, making sure the edges of the cake, and the mousse line up. Remove the cake round from the top of the cake.

5. Ice the cake with the prepared buttercream frosting. Tip: Completely the top of the cake first, then the sides by placing extra icing on the top and moving it down over the sides of the cake.

6. Dust the top of the cake with powdered sugar for a snow-dusted effect.

r Store in the refrigerator. This cake should last up to a week in the fridge.
a Mix and match your favorite cake batters, mousse fillings and frostings to create any number of diamond cakes.