Chocolate-Chestnut Mousse Cakes

Chocolate-Chestnut Mousse Cakes

These decadent Chocolate-Chestnut Mousse Cakes are a seasonal delight!

Chocolate-Chestnut Mousse Cakes
Makes 25 to 36 squares
  • 1⅛ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup canola oil
  • ¼ cup mayonnaise
  • 1⅛ cups all-purpose flour
  • ⅔ cup cocoa powder
  • 2 teaspoons baking soda
  • ¼ teaspoon kosher salt
  • ½ cup heavy whipping cream
  • ¼ cup milk chocolate melting wafers
  • 1½ cups chestnut cream*
  • Milk Chocolate Mousse (recipe follows)
  • ¼ cup unsweetened dark cocoa powder
  1. Preheat oven to 350°. Spray a 18x12x1-inch rimmed baking sheet with baking spray with flour. Line pan with parchment paper.
  2. In the bowl of a stand mixer fitted with the whisk attachment, beat together sugar, eggs, and vanilla extract at medium-high speed until light and fluffy, approximately 3 minutes. Gradually add oil, and beat for 2 minutes. Add mayonnaise, beating until incorporated, approximately 2 minutes.
  3. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. With mixer at low speed, gradually add flour mixture to sugar mixture alternately with cream, beginning and ending with flour mixture, beating just until combined after each addition. Pour batter into prepared pan.
  4. Bake until a wooden pick inserted in center of cake comes out clean, 15 to 20 minutes. Let cool completely on a wire rack.
  5. Once cooled, wrap sheet pan in plastic wrap, and freeze until firm, approximately 90 minutes.
  6. Place a 16x8-inch piece of parchment paper in bottom of an 8x8x2-inch pan, allowing excess parchment to extend over sides of pan. In the same manner, place another 16x8-inch piece of parchment paper in opposite direction in pan.
  7. Remove frozen cake from sheet pan.
  8. Using a large sharp knife, cut 2 (8x8-inch) squares from frozen cake, discarding scraps.
  9. In a microwave-safe bowl, melt milk chocolate melting wafers in microwave on high in 30-second intervals, stirring between each, until smooth.
  10. Using an offset spatula, spread an even layer of melted chocolate onto bottom of a frozen cake square. Let chocolate set, approximately 2 minutes.
  11. Place chocolate-coated cake square in prepared pan, chocolate side down.
  12. Using an offset spatula, spread ¾ cup chestnut cream onto cake square. Spread 2 cups Milk Chocolate Mousse in an even layer over chestnut cream. Refrigerate cake until mousse is set, approximately 15 minutes.
  13. Place remaining cake square atop mousse layer. Spread with remaining chestnut cream. Top with 2 cups Milk Chocolate Mousse. Freeze for 24 hours.
  14. Heat the blade of a sharp knife in hot water, and wipe dry. Run knife along edges of cake in pan to loosen. Remove cake from pan by lifting with excess parchment. Sift dark cocoa powder on top of cake.
  15. Using a sharp knife, cut cake into squares.
  16. Freeze until ready to serve.
*We used St. Dalfour Gourmet Chestnut Spread, which can be purchased at

Editor’s Note: Plan ahead! This cake requires 48 hours in the freezer.

Milk Chocolate Mousse
Makes 4 cups
  • 2 cups cold heavy whipping cream, divided
  • 2¾ cup milk chocolate morsels
  • ½ cup milk
  • 3 large egg yolks
  • 1½ tablespoons granulated sugar
  • 2½ teaspoons unflavored gelatin
  1. In the bowl of a stand mixer fitted with the whisk attachment, beat 1½ cups cream at medium-high speed until soft peaks form. Refrigerate until ready to use.
  2. Place milk chocolate morsels in a large heatproof bowl.
  3. In a small saucepan, bring milk and remaining ½ cup cream to a simmer over medium heat.
  4. In a small heatproof bowl, whisk together egg yolks, sugar, and gelatin. Gradually add half of hot milk mixture to egg mixture, whisking constantly. Return mixture to saucepan, and cook, stirring constantly, until a candy thermometer registers 180°. Pour hot mixture over chocolate morsels; whisk until completely smooth.
  5. Fold chilled whipped cream into hot chocolate mixture. Use immediately.

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