Quick Chocolate Cake with Chocolate Mousse
This cake may be served plain with berries or ice cream or it may be dressed for company with mousse and or glaze.
Cake
1/2 cup flour
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sugar
1/3 cup vegetable oil
1 cup cold coffee
2 teaspoons vanilla extract
2 tablespoons vinegar
Sift dry ingredients together into an ungreased 8 inch square baking pan. Mix together wet ingredients (except vinegar) and pour into pan, mix batter with a fork until smooth. Add vinegar and stir quickly until vinegar is evenly distributed. Bake 30 minutes. Set cake on rack to cool.
Chocolate Mousse
2 cups milk
1/4 cup sugar
3 ounces chocolate bits
4 egg yolks
1/4 cup whipping cream
1 teaspoon vanilla
Scald milk over low heat; stir in sugar and chocolate and cook over low heat until chocolate is melted. Beat egg yolks until lemony yellow. Pour half of the chocolate mixture into the eggs and combine thoroughly. Pour all mixture into the pan stirring the custard constantly over low heat until it thickens. Cool in a pan of cold water. Whip cream until stiff and add vanilla. Fold whipped cream into completely cooled custard and refrigerate several hours. Use remaining egg whites to make meringue cups in which to serve berries or sorbet.
Glaze
1/2 pound bittersweet chocolate
1/2 teaspoon vanilla
3/4 cup water, milk, half-and-half or coffee (I use coffee)
Melt chocolate, stir in liquid and stir until smooth.
To assemble
When cake is cool, using a serrated knife, split the cake into two layers. Spoon a layer of chilled mousse between layers. Spoon glaze over cooled cake. Refrigerate and serve when ready. Will keep refrigerated for several days. Do not cover.