This was my birthday cake. Twice.
On Wednesday, my friend Brenna and her family surprised me with it. It was so good that I called Brenna yesterday morning — my birthday morning, the day I turned 37 (just when did I begin to approach 40? I feel like I should be edging toward 30). I asked her for the recipe so I could make it again for myself. “It was so good and I want more of it.” That about sums it up.
Since I'll probably take the leftovers as little squares to a Christmas party tonight, I might have to make more of it on the weekend. You might have to make some, too. You just might.
Chocolate Mousse Cake
Dense, smooth and sort of fudgy, the original recipe is in a Betty Crocker cookbook. I've added a pinch of sea salt and vanilla, plus the coffee substitute to make the chocolate “pop.”
- 2 cups butter
- 1 cup honey — mild flavor preferred
- 1/2 cup cocoa powder
- pinch sea salt
- 1 tablespoon vanilla extract
- *2 tablespoons instant coffee substitute (Dandy Blend, Caffix, Pero, Roma, etc.) or 1 tsp. ground chicory root or finely ground coffee — optional
- 8 eggs
*Use the chicory for grain-free (thanks, Rosalyn!). The others are derived from roasted grains. Some grain-free folks drink these anyway. I'm not sure why. If you're grain-free and you know why, please let me know in the comments. 🙂
Makes (1) 8″ x 11″ pan.
Preheat oven to 350 degrees Fahrenheit. Butter an 8-by-11-inch cake pan and set aside.
Over low heat, melt butter with honey, cocoa powder, sea salt, vanilla and coffee substitute (if using). When ingredients are smooth and butter is melted, remove from heat.
Lightly beat eggs in a mixing bowl. While whisking, add chocolate mixture. Mix until smooth.
Pour into buttered cake pan. Bake for 45 to 50 minutes or until toothpick inserted comes out clean. Chill thoroughly. Cut and serve. Optional: Spread with whipped cream before serving.
Have a blessed weekend! Got any special plans to which you could take this cake? 🙂
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