Earthquake Cake & Chocolate Mousse Cake

Earthquake Cake
1 cup sifted almond flour
1/2 cup sifted WPI
1/2 t. cornstarch
1/3 cup Dutch cocoa powder
1/2 teaspoon baking soda
1/2 cup vegetable oil
1/2 cup mayo
3 eggs
1/4 cup Splenda
3/4 cup sugar sub
1 teaspoon vanilla
1 cup flaked coconut (see recipe)
1 cup chopped pecans
8 ounces cream cheese
1 pound confectioners' sugar (use powdered E)
1 stick butter
1 teaspoon vanilla extract


Preheat oven to 325 degrees. Spray 9x13-inch pan
with cooking spray.
Spread coconut and pecans over bottom of pan.
Mix cake mix according to package directions.
Pour over the pecans and coconut.
Melt butter, add with cream cheese, vanilla, and confectioners'
sugar to a medium-sized bowl and mix well. Spoon with a teaspoon over the cake.
Bake cake at 325 degrees F for 50-55 minutes or until done.


Chocolate Mousse Cake
8 ounces sugar free semi sweet chocolate
3 ounces unsweetened chocolate
1 cup unsalted butter
5 each large eggs, separated
1/4 teaspoon cream of tartar
1/4 cup dark rum
1 teaspoon vanilla
10 Splenda packs, divided
1 3/4 cups heavy cream
1 tablespoon Not Sugar
1 ounce sugar free semi sweet chocolate for shaving

Preheat oven to 350. Butter the bottom of a 9" spring form pan, line with parchment and then butter the parchment.

Melt both chocolates and the butter in the top of a double boiler placed over simmering water. Transfer chocolate mixture to a large mixing bowl and allow to cool to room temperature.

Add the egg yolks, rum and vanilla to the chocolate mixture and whisk briskly for 5 seconds until blended.

Beat the egg whites and cream of tartar with mixer until frothy, about 30 seconds. Gradually add 7 packets of Splenda and continue beating until peaks are stiff but not dry, 1-2 minutes.


Add 1/3 of the egg whites to the chocolate mixture and whisk gently to lighten this batter. Add the rest of the egg whites and whisk until blended.

To form cake base, spread 1/3 of the chocolate mixture evenly in the prepared pan. Refrigerate the rest of the chocolate mixture immediately.

Bake the base approximately 16-18 minutes (it should rise and then drop). Cool it in the pan in the refrigerator 15 minutes.

Meanwhile, whip 1 cup of the cream until stiff. Fold the cream into the remaining chocolate mixture.

Scoop the chocolate mixture onto the cooled base and smooth. Place a piece of plastic wrap over the top of the pan and place cake in the freezer overnight.

The next morning, run a thin bladed knife around the sides of the spring form pan and remove the side. Place a large plate upside down on the top of the cake and flip the cake onto the plate. Remove the bottom of the pan and the parchment. Then flip the cake right side up onto a second large plate.

Beat the remaining 3/4 cup of cream, the remaining 2 packets of Splenda and the Not Sugar until stiff peaks form.

Decorate the top by piping rows of cream with star tip, or spread whipped cream on top. Shave the remaining chocolate on top and refrigerate for 8 hours.

Remove cake from refrigerator about 45 minutes to 1 hour before serving.


This cake is extremely rich. I would get about 14-16 servings from it.