After searching for quite some time through quite a few chocolate recipes I combined, tweaked, replaced, and substituted some of the ingredients and came up with my own sensational chocolate mousse cake version.

I decreased the sugar content by a lot, used coconut oil which has medium chain triglycerides that are digested differently, and used whole wheat pastry flour to increase the fiber content. I would have used flaxseed meal but exposing flaxseed meal to heat would destroy its properties.

When ever I don’t require to make a chocolate cake that has to be gluten free or vegan this is going to be my chocolate cake recipe to go for. However, if you need a gluten free chocolate cake recipe here is another recipe for you. Also super delicious.

Enjoy!

Chocolate Mousse cake

Miryam's original recipe

Yield: 10-12 servings

Ingredients:

• 4 oz dark chocolate, melted
• 3 tbsp instant espresso powder
• 2 tbsp unsweetened cocoa powder
• 3/4 cup almond milk
• 3/4 cup coconut oil, melted
• 1 cup unrefined sugar
• 3 organic eggs
• 1 cup warm water
• 2 cups whole wheat pastry flour
• 1 tsp aluminum free baking soda
• 1/2 tsp himalayan salt
• 2 tsp vanilla extract

Mousse

• 1 cup heavy cream
• 2 tbsp cocoa powder
• 3 tbsp maple syrup

 

Directions:

Preheat your oven to 350F. Line two 9 inch round cake baking pans with unbleached parchment paper and set aside.

In a large mixing bowl add the eggs, sugar, coconut oil, vanilla and warm water with the expresso powder dissolved in it and mix with a wire whisk. Add the melted chocolate gradually whisking at the same time if possible. Add the rest of the ingredients and combine. If you like you can add a stand mixer if you like.

Divide the cake batter between the prepared cake pans and bake for 25-30 minutes or until a tester comes out clean.

Cool in the pan for 15-20 minutes before letting the cake cool completely on a wire rack.

On the meantime, place the maple syrup and heavy cream in a large mixing bowl and beat until stiff picks form. A the cocoa powder and fold with a spatula.

To assemble the cake. Place one cake layer previously baked in a cake stand and spread half the mouse over it. Top with second cake layer and spread the top of the cake with the remainder of the chocolate mousse.

Decorate as desired.

 Nutrition facts calculate based on the recipe giving 12 servings

The post Chocolate Mousse Cake appeared first on Eat Good 4 Life.

This is round 2 perfected cream puffs. Yeah! perfected is the word…these Whole Grain Chocolate Mousse Cream Puffs are just to die for.

I think they will not get better than this. I am extremely pleased with the results as these ones are much better for you and the flavor is just unreal. What a winner recipe, you can’t even tell these mousse cream puffs are whole grain and that olive oil was actually used on this, I LOVE THEM.

I did two batches today as one batch was for one of my Spanish friends bday party. The batch with the smaller puffs was the one I took to the party. I actually made those ones plain, just whipped cream and powdered sugar on top, just like these ones I made a while back.

The ones we kept were the more elaborate ones. After all that work I could not see myself giving those away, they were to good to give up :-) I actually ate 8, bad girl.

Anyhow, I hope you get to make these puffs. They are a little bit of work but worth every minute.

Enjoy!

Whole Grain Chocolate Mousse Cream Puffs

Miryam's original recipe

Yield: 35-40 medium cream puffs

Ingredients:

1 cup water
4 tablespoons butter, 4 ounces
4 tablespoons olive oil
1 cup whole wheat pastry flour
1/4 cup all-purpose flour
1/4 teaspoon salt
4 organic eggs

Mousse

2 cups of heavy cream
1/3 cup of maple syrup
2-3 tablespoons cocoa powder

Chocolate Glaze

4 tablespoons heavy cream
6 oz dark chocolate chips
2 tablespoons organic milk

Directions:

Preheat oven to 425F. Line two baking sheets with parchment paper.

Put water, butter and oil in a medium-size saucepan over medium-high heat and melt. When the butter has melted, add the flour and salt all at once and stir vigorously.  Cook and stir until the mixture forms a ball that doesn’t separate, about 20 seconds.

Remove from the heat and cool for about 5-10 minutes. Add the eggs, one at a time, beating after each one and until the dough is smooth. I use a wire whisk for this, just like in the picture.

Drop heaping tablespoons of dough about 2-inches apart onto a greased baking sheet.  Or transfer the batter to a pastry bag with a round tip and pipe circles about 2-inches in diameter and about 1-inch apart onto baking sheets previously lined with parchment paper (make sure you get rid of the tips on each puff that forms when you pipping them on to the baking sheet, they tend to burn)

Bake puffs for about 11-12 minutes at 425 F (medium sized ones, for small ones 10-11 minutes at 425F and 6-7 minutes at 375F). Reduce the temperature to 375 F and bake for an additional 6-8 minutes until they are golden brown and puffy.Turn off the oven and open the door a crack and leave cream puffs inside to cool for 20-30 minutes. Remove the cream puffs from the oven.

For the filling:

Beat  heavy cream with a hand mixer. Before it is almost whipped add the maple syrup and whipped until final stage. With a spatula, fold in the cocoa powder.

For the chocolate glaze:

Combine heavy cream, and chocolate in a bowl and microwave on high for 30 seconds. Stir well. Continue microwaving in 20 second intervals, stirring in between, until chocolate is melted and mixture is smooth.

Set aside to rest until spreadable but not runny.The mixture will set as it sits. Give it about 30-45 minutes at least.

To assemble the cream puffs, I carefully cut the tops off the puffs (almost completely). Add the filling to each puff using a piping bag. With a spoon or small spatula spread a little bit of the chocolate glaze to each puff or dust with powdered sugar for an easier version.

TIP: You can store unfilled cream puffs in the freezer in a zip log bag. Thaw at room temperature then rewarm in a 350°F oven until warm and crisped.

I like my glaze thick but you can add an extra tablespoon of heavy cream and an extra tablespoons of milk for a runnier version.

The post Whole Grain Chocolate Mousse Cream Puffs appeared first on Eat Good 4 Life.

Chocolate…….oh chocolate……….

what can I really say about how good chocolate can be to the soul? Well not much right?

I just love chocolate, but who doesn’t?

Anyways, I am trying to come up with the ultimate chocolate cupcake recipe. I have yet to experiment with more batters but for now this one was not bad at all.

The only thing I disliked about these cupcakes was the fact that they were very spongy and fluffy, although I think that this shouldn’t really be a problem, or should it be? I got the batter recipe from White Chocolate Mousse Cake 2 that I made a while back. I am thinking of using the Triple Chocolate Whole Grain Donuts batter recipe as this one holds itself much better. Not as crumbly as the chocolate mousse cake batter.

Either way, I think they are both good batters but lets see which one I like best. I love to experiment with recipes :-)

Enjoy!

Chocolate Cupcakes with Chocolate Mousse Frosting

Miryam's original recipe

Yield: 20-22 cupcakes

Ingredients:

2 cups whole wheat pastry flour
1 3/4 cup sugar, you can substitute some of the sugar for honey
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup reduced fat milk, I normally use soy milk
1 cup strong brewed coffee
1 teaspoon chocolate extract, you can also use vanilla extract
1/2 cup olive oil
2 eggs

Mousse Frosting:

1 1/2 cup heavy cream
1/3 cup cocoa powder
1/2 cup powdered sugar

 

Directions:

Preheat oven to 350 F. Line cupcake pan with cupcake liners.

In a bowl mix all the wet ingredients. Add dry ingredients to the bowl and combine with a spatula. Pour batter into cupcake liners and bake for about 25-35 minutes or until tester comes out clean.

Remove cupcakes from pan and let them cool on a wire rack completely.

For the mousse. In a bowl beat the cream until foamy and gradually pour in the sugar. Fold in the cocoa powder. Decorate as desired. I used my 16 inch piping bag with a decorative tip.

The post Chocolate Cupcakes with Chocolate Mousse Frosting appeared first on Eat Good 4 Life.

So this is my second version for the Chocolate Mousse Cake that I made a couple of weeks ago. This one is different because I used white chocolate chips for the frosting, food coloring to make it pink and used no agar (vegetarian version for gelatin) in the mousse part.

I made it pink because this will be my daughter’s birthday cake coming up in 3 weeks, I was practicing you see…..You can omit the food coloring all together and the cake will be just white. I have also reduced the amount of sugar for the frosting since white chocolate is sweeter than the dark chocolate chips used on cake number 1.

Anyhow, there is not much that I can say about this cake but just that I really love it. It is going to be one of my all time favorite cakes :-).

Enjoy!

You can see the cut on the right picture. A little bit messy, I just could not resist digging in :-)

White Chocolate Mousse Cake 2

Miryam's original recipe

Yield: 10-12 servings

Ingredients:

2 cups whole wheat pastry flour
1 1/4 cup unrefined sugar, you can add more but I think this is plenty
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 cup reduced fat milk
1 cup strong brewed coffee, you can use hot water as well
1 teaspoon chocolate extract, you can also use vanilla extract
1/2 cup light olive oil
2 eggs

Mousse

1 cup heavy cream
2 tablespoons cocoa powder
2 tablespoons powdered sugar

Icing

8 oz reduced fat cream cheese
1/2 cup heavy cream
1/2 cup confectioner's sugar
11 oz white chocolate chips, I used Ghirardelli brand

 

Directions:

Grease and flour a 9 inch springform pan and set aside. (You can also use two 9 inch round cake pans). Preheat oven to 350 F.

In a bowl mix all the wet cake ingredients. Add dry ingredients to the bowl and combine. Pour batter into prepared pan and bake for about 50- 60 minutes or until tester comes out clean (I baked mine for about 50 minutes).

Remove cake from the oven and cool on a wire rack completely.

For the mousse. In a bowl beat the cream until foamy and gradually pour in the sugar and cocoa powder beating until stiff peaks form.

For the icing. Over low heat melt chocolate chips with heavy cream. Turn of heat a couple of minutes before chocolate chips are melted. Keep stirring until chips are fully melted and pour the chocolate mixture into a bowl. Add the cream cheese and confectioners sugar and combine with an electric mixer.

Let the icing sit for at least 30-45 minutes. It will harden as it sits.

To assemble the cake. Because I baked the cake in a 9 inch springform pan rather than in two 9 inch pans I divided the cake in two layers by cutting it horizontally.
Spread the mouse over one cake layer. Top with second cake layer and frost the top and sides with the chocolate icing.

Decorate as desired. In this case I used a little bit of whipped heavy cream and used a piping bag with a decorative tip.

Nutrition facts calculated based on the recipe giving 12 servings.

The post White Chocolate Mousse Cake 2 appeared first on Eat Good 4 Life.