Chocolate Cake with Cookies-and-Milk Mousse Filling

Total Time:
1 hr 15 min
Prep:
45 min
Cook:
30 min

Yield:
8 to 10 servings
Level:
Intermediate

Ingredients
  • Chocolate Cake:
  • Nonstick cooking spray
  • 2 3/4 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 cup brown sugar
  • 1 1/2 cups cocoa powder
  • 3 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 1/2 cups sour cream
  • 3/4 cup oil
  • 1/3 cup milk
  • 2 tablespoons vanilla extract
  • 3 eggs plus 2 egg yolks
  • 1 1/2 cups hot water
  • Milk Mousse:
  • 1 cup heavy whipping cream
  • 1 cup crushed chocolate sandwich cookies, such as Oreos
  • 1/4 cup cookie-and-cream-flavor pudding mix, such as Jell-O Oreo
  • American Buttercream, for icing, recipe follows
  • Fondant, for decorating
  • American Buttercream:
  • 1 pound unsalted butter
  • 8 cups confectioners' sugar
  • 2 tablespoons vanilla extract
  • 1 tablespoon water
Directions
Milk Mousse:
  • For the chocolate cake: Preheat the oven to 350 degrees F. Coat four 6-inch round cake pans with cooking spray; line with parchment paper.

  • Combine the flour, granulated and brown sugars, cocoa powder, baking soda, baking powder and salt in the bowl of a stand mixer fitted with the paddle attachment. Mix thoroughly.

  • In another bowl, mix together the sour cream, oil, milk, vanilla, eggs and egg yolks, then pour into the dry ingredients. Mix on medium speed for 5 minutes.

  • Adjust the mixer speed to low and add the hot water slowly until fully combined.

  • Pour the batter into the prepared cake pans and bake until the cakes spring back to the touch or a tester inserted in the center comes out clean, 30 minutes.

  • For the cookies-and-milk mousse filling: Combine the cream, cookies and pudding mix in the bowl of a stand mixer fitted with the whisk attachment, and mix on medium speed until thickened, 1 to 2 minutes. Continue mixing on high speed until peaks form and the mixture has a mousse consistency.

  • To assemble the cake: Cut the domed top off of each cake round. Place one round on a serving plate. Using an offset spatula, spread an even layer of the filling on top. Repeat with the remaining layers until the cake is fully stacked. Coat the cake with American Buttercream, then apply fondant.

American Buttercream:
  • In a stand mixer fitted with the paddle attachment, beat the butter on medium speed until fluffy. Add the powdered sugar, vanilla and water, and mix on low speed until blended. Increase the speed to medium and continue beating until white in color. Scrape down the sides of the bowl with a spatula, then return the mixer to medium speed for 2 minutes.

  • Special equipment: four 6-inch round cake pans

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.


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    This recipe is featured in:

    Cake Wars