Mousse Filled Angel Food Cake

The Recipe:

A sweet, airy angel food cake filled with a creamy chocolate mousse

Ingredients

One Homemade Angel Food Cake or large bakery angel food cake (see link in the post to my cake recipe)

Mousse:

1 ¾ cups whipping cream
12 ounces semi-sweet chocolate chips
3 ounces strong coffee
1 tablespoon Kahlua
4 tablespoons butter
1 teaspoon plain gelatin (I use Knox brand)

Whipped Cream Icing:

I cup whipping cream
½ cup powdered sugar, sifted
1 envelope Whip It, whipped cream stabilizer, optional
1 teaspoon vanilla

Instructions

If using a homemade angel food cake, bake and cool completely before continuing with the recipe.
Melt together the chips, coffee, Kahlua, and butter in the microwave, stirring and stopping every 30 seconds till smooth. Cool until the mixture is just slightly warm.
Sprinkle gelatin over ¼ cup of the cream in a small bowl and let sit for 5 minutes.
Add gelatin to the chocolate when chocolate has cooled.
Whip the remaining 1½ cups cream till soft peaks form. Fold ¼ cup into the chocolate, then fold half the remaining cream, followed by the last half of the whipped cream. Refrigerate for about an hour.
To assemble the cake, slice off the top about an inch down. Set aside top. Cut out a trench in the bottom of the cake, making sure not to get too close to the bottom or edges. Save removed cake pieces for snacking.
Fill the trench with mousse and top with the reserved round of cake.
To make the icing, whip cream with sugar, Whip It, and vanilla. Frost cake. Chill before serving.

Notes

Store bought angel food cakes are usually smaller than what you make at home. You will probably have extra mousse filling if you buy your cake, but it can be served in bowls with a little whipped cream and chocolate shavings for a lovely dessert.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 393Total Fat: 32gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 72mgSodium: 84mgCarbohydrates: 27gFiber: 2gSugar: 22gProtein: 3g

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