Simple Flourless Chocolate Mousse Cake with Honey Cream Cheese Frosting

This is a variation on the Chocolate Mousse Cake I posted earlier this year, and you'll be happy to know that this is the quicker and easier version to make! I decided that I wanted to post about a simple cake that you can make even if there's no special occasion, or if the occasion is just that you feel like eating cake. This recipe makes one 8x8 or 9x9 single layer square cake and is only 4-5 servings.

The cake recipe is the same that I used in my earlier post, and you can go check it out if you're wanting more pictures about the cake process; I just halved the recipe for this version. The Honey Cream Cheese Frosting is from The Martha Stewart Living Cookbook. It's this recipe, without the butter. But if you'd like a fluffier frosting, add in the butter and tell me what you think!

I added a thin layer of high quality strawberry preserves under the layer of frosting, to add a little depth of flavor. And since I had strawberries on hand, I added those on top of the cake. It would be just as good without the fruit though, I'm just partial to fruit flavors in my cakes. Or you could substitute other flavors as well. Raspberries would be delicious with this cake.

{Cake batter and softening cream cheese. Isn't our cafetera family cute?}

Chocolate Mousse Cake
serves 4-5
5 ounces semisweet chocolate chips
1/4 cup unsalted butter, cut into pieces
4 eggs, separated --  (make sure the whites are completely free of yolks or oil, or they won't fluff up correctly -- also make sure that the whites are at room temperature before you mix them, they'll form stiffer peaks that way)
1/8 tsp cream of tartar
1/2 tsp vanilla extract

Honey Cream Cheese Frosting
makes 1 1/4 cups - enough to cover one single layer cake
1 8-ounce package of cream cheese, at room temperature
1/4 cup honey

 For the cake:
1. Preheat the oven to 350 degrees F. Lightly butter 1 8x8 or 9x9 inch glass or metal baking pan and line the bases with buttered parchment paper.
2.  In a saucepan, melt the chocolate and butter (I put the butter in the pan first to protect the chocolate from direct heat) over low heat until smooth, stirring frequently. Remove from heat and whisk in the egg yolks until completely blended. Beat in the vanilla extract and pour into a large bowl. Set aside, stirring occasionally.
3. In a clean, grease-free bowl, using an electric mixer, beat the egg whites slowly until frothy. Add the cream of tartar and increase the speed and continue beating until they form soft peaks, then stiffer peaks that just flop over a little at the top. Have patience, this will take 5-10 minutes.
4. Stir a large spoonful of white into the chocolate mixture to lighten it, then fold in the remaining white until they're just combined. Don't overmix, or the whites will fall. It's okay if there's still some streaks in the batter.
5. Pour batter between cake pans, smoothing the top evenly and tapping the sides gently to remove any air bubbles. Bake for 30-35 minutes until puffed. The cake will fall slightly when you take it out of the oven. Cool on a wire rack for 15 minutes, then use a knife to loosen the sides and invert the cake onto the rack and remove the paper.

For the frosting:
If your cream cheese isn't room temperature, just zap it in the microwave for 15-20 seconds so that it softens a little, but not so much that it's melty. In a medium sized mixing bowl, beat cream cheese with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add in the honey and beat until smooth, about 1 minute. Use immediately or cover and refrigerate until needed. 

To assemble:
Stir about 1/4 cup strawberry or other preserves in a small bowl so that it's easy to spread. Spread a thin layer over the cake and add the cream cheese frosting on top. Spread over the cake until you have a even and smooth layer. If you'd like, add sliced strawberries or raspberries on top. Buen provecho!