Hidden Profiterole Cake

Can you think of anything better than a profiterole? With its sweet cream filling and soft, crispy pastry, it is a treat that is hard to beat.

But, we think we just made the next best thing.

This Hidden Profiterole Cake combines the profiterole that we know and love with a decadent chocolate mousse to make our new favorite dessert. Don’t be afraid to cut into it and reveal the hidden treasure inside!

Hidden Profiterole Cake

Difficulty: Medium • 12 Servings • Total Time: 2 Hours 30 Minutes

Ingredients:

Chocolate Cake

• 1 Chocolate Cake Box Mix (plus all ingredients the mix calls for)

Profiterole Dough / Filling

• ½ cup of water
• ½ stick unsalted butter cubed and at room temp.
• ½ cup AP flour
• 2 large eggs
• Pinch of salt
• ¾ cup Vanilla Pastry Cream 
• ¼ cup fresh raspberries 

Chocolate mousse

•  2 cups Heavy whipping cream
• 2 Tablespoons Sugar
• 1 cup Melted Chocolate

Topping

• 1 cup melted chocolate
• 1 cup fresh raspberries

Directions:

1. Make chocolate cake mix as instructed on the box in a 9” springform pan and fill the pan only half way. There should be extra batter that you can dispose of or save in the refrigerator for up to 3 days. Bake cake for 30 minutes or until a toothpick comes out clean if poked in the center.
2. Making Profiterole Dough: While the cake is cooling, preheat the oven to 375 degrees Fahrenheit.
3. In a saucepan over medium heat add salt, water, sugar and butter. Stir mixture until butter is melted. 
4. Once the mixture begins to boil add flour, remove from heat and with a wooden spoon mix until a dough forms. The dough should all collect to the center to create a ball.
5. Transfer dough to a bowl and let cool for 10 minutes. Once cooled, using a hand mixer add eggs one at a time. Dough should be slightly glossy and a pipable consistency. 
6. On a baking sheet lined with parchment paper dip a 6 inch ring cookie cutter or the top of a cup in flour to stamp a perfect circle onto the parchment paper. Use this stamp as a stencil to pipe your profiterole onto. 
7. Bake in the oven for 28 minutes or until golden brown. Do not open the oven before the 25 minutes mark or the shells will collapse. 
8. Once cooled, cut the circle in half and fill with pastry cream and raspberries. Set Profiterole aside.
9. Making the Chocolate Mousse: In a medium sized bowl using a hand mixer add heavy whipping cream and sugar. Mix together until stiff peaks form. 
10. In a separate bowl whisk together melted chocolate and a scoop of the whipped cream you just made. Once incorporated, pour chocolate mixture into the rest of the whipped cream. Fold together until light and fluffy. 
11. Assembly: First take profiterole sandwiched with pastry cream and raspberries and set it on top of the chocolate cake inside the springform pan.
12. Next, fill in the rest of the pan with the chocolate mousse. Tap the pan down on the counter while filling to get rid of any air bubbles. Let the cake set in the fridge for at least 45 minutes. 
13. Once set, carefully release the spring on the pan. Pour melted chocolate over the cake and top with fresh raspberries.
14. Enjoy a slice of this indulgent cake with a hidden delight inside!