Disney Park Recipe:

Location: Decadent Delights Food Studio – Epcot International Festival of the Arts – Epcot – Walt Disney World

Source: Disney Festivals Cookbook by Pam Brandon and the Disney Chefs

Ingredients Buttermilk Chocolate Cake:

• 1/2 cup canola oil
• 1 egg
• 1 cup sour cream
• 1/2 cup buttermilk
• 1 cup sugar
• 1/3 cup cocoa powder
• 1 1/4 cups cake flour
• 3/4 teaspoon baking soda

 

Ingredients Chocolate Mousse:

• 1 cup semisweet chocolate chips
• 1 gelatin sheet
• 1 cup cold water
• 1 cup cold water
• 1 cup heavy cream, divided
• 3 egg yolks, beaten
• 2 teaspoons cocoa powder

 

For Assembly:

• 3/4 cup marshmallow fluff
• 6 (3- or 4-inch) chocolate tart shells
• 2 tablespoons graham cracker crumbs

 

Instructions for Buttermilk Chocolate Cake:

1. Preheat oven to 350F.
2. Grease a 9×13-inch baking pan. Use non-stick cooking spray.
3. In a stand mixer with a whisk attachment on low speed, combine the canola oil, eggs, sour cream and buttermilk. Mix together well.
4. In a medium bowl, combine the sugar, cocoa powder, cake flour and baking soda together. Stir the cocoa powder mixture into the buttermilk mixture. On medium speed, mix for 2 minutes. The battery will become smooth.
5. Pour mixture into the prepared baking pan.
6. Bake for 15 minutes. the cake is ready when a toothpick is poked in the middle and comes out without batter on it. Let cool completely.

 

Instructions for Chocolate Mousse:

1. In a microwave safe bowl, melt the chocolate in 30 seconds intervals. This will make sure it doesn’t clump.
2. In a small bowl, combine the gelatine sheet and cold water. Let it bloom for at least 5 minutes.
3. In a double boiler, place 1/2 cup of heavy cream. Squeeze the excess water out of the gelatine sheet and add to the cream. Heat for 5 to 7 minutes. Heat until the gelatine melts.
4. Pour the heavy cream mixture into the melt chocolate. Whisk until combined. It will become smooth.
5. Into the cream mixture, slowly stir the egg yolks into the mixture.
6. In a medium bowl, combine together the 1/2 cup of heavy cream and the cocoa powder. Using an electric mixer, whisk until the mixture has reached soft peaks.
7. Gently fold the chocolate mousse into the melt chocolate mixture. Place in the refrigerator to set and until you are ready to serve.

 

To Assemble:

1. On the bottom of each tart shell, spread 2 tablespoons of marshmallow fluff.
2. Cut the cake into circles the size of the chocolate tart shells. Place one chocolate cake round over the marshmallow fluff.
3. Place a ribbon tip into a pipping bag, and add the chocolate mousse into the pipping bag. Pipe the mouse to cover the cake.
4. Sprinkle 1 tablespoon of graham crackers over the top of the tarts.

 

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