Chocolate Cake

2 cups flour
1-3/4 cup sugar
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
1 teaspoon chocolate extract (you can also used vanilla extract)
1/2 cup light olive oil
2 eggs

Mousse:

1-1/2 cup heavy cream
1/3 cup cocoa powder
1/2 cup powdered sugar
2-3 tablespoons water
1 teaspoon agar powder (you can use unflavored gelatin powder)

Frosting:

8 oz cream cheese
1/2 cup heavy cream
1 1/4 cup powdered sugar
6 oz bag semi-sweet chocolate chips

Batter 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 cake wet 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 small bowl combine the water and agar and let it stand for a couple of minutes. In another bowl beat the cream until foamy and gradually pour in the sugar and cocoa powder beating until stiff peaks form. Carefully fold in the agar mixture into the mousse.

For the icing. In another bowl beat the cream cheese, and sugar. Over medium to high heat bring heavy cream to a boil. Turn of heat and add chocolate chips. Blend together until chips are melted. Pour the melted chocolate into the cheese mixture and combine.

To assemble the cake. Because I baked the cake on a 9 inch springform pan rather than in two 9 inch pans I divided the cake in two layers by cutting it across.

Spread the mouse over one cake layer. Top with second cake layer and frost the top and sides with the chocolate frosting.

(E-mail Recipe)