Today is my husband’s birthday and try as I may to find someone who sells sugar free cakes – no luck. Of course in my search I contemplated quitting my job and opening a sugar free and gluten free bakery. Why is it so hard to find these things? Maybe it isn’t hard in the city but in our little corner of Connecticut – not even possible.
I enjoy cooking but I just really didn’t have time to manage making a cake tonight after work – turns out my husband has a meeting so we had time to make it happen.
The cake itself is not from scratch – it is your basic Pillsbury Sugar Free Cake Mix. But what we did with it is what makes it so special. Pillsbury does also have a sugar free frosting but I wanted something more decadent. Even when we make full sugar cakes we no longer really care for sugary frostings – often we will just opt for whipped cream.
But our plan was to make a mocha mousse frosting with fresh raspberries and blueberries to decorate. First I enlisted the help of my daughter… She loves to help in the kitchen.
To make the mousse frosting we used one box of sugar free chocolate instant pudding mix and one box of sugar free white chocolate instant pudding mix. Each box calls for 2 cups of milk – to make a mousse frosting we substitute heavy cream for the milk. Mix it up with a hand mixer for a few minutes then place in the fridge for 15 minutes. When we removed it from the fridge we mixed it up again for a couple minutes. At that point it was totally the consistency of frosting and looked and tasted awesome!
We loaded up the cake with this amazing mocha mousse and then decorated with fresh raspberries and blueberries! Now we just need to wait for my husband to get home from work so we can dive in. Best of all we have plenty of mousse left for my daughter to have some with her lunch tomorrow at school.