Chocolate Mousse Cake Recipe
Recipe Description:
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.”
Recipe
Instructions:
*Use ground chicory root for grain-free.
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.
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