October 8, 2010
CHOCOLATE MOUSSE CAKE
CHOCOLATE MOUSSE CAKE
Chocolate, Chocolate and more Chocolate. It's worth having a big butt for Chocolate, if you ask me. This recipe has a few easy steps which will make the process easier. It looks like a lot of work but when you break down the recipe into 5 steps it isn't so daunting and actually fun. When you combine my amazing Chocolate Cake recipe with my incredible Chocolate Mousse you get the most irresistible Chocolate Mousse Cake. It is beyond chocoholic bliss because it is covered in the ultimate Chocolate Ganache. There is no such thing as too much of a good thing... is there? Not when you are Cooking The Amazing!
Here is the recipe.
STEP 1: Begin the Chocolate Mousse
12 oz Chocolate, chopped or chips (see below)
1 c Heavy Whipping Cream
1 t Vanilla Extract
1 pinch Sea Salt, fine grain (very small pinch)
2 c Heavy Whipping Cream
1 t Vanilla Extract
2 T Powdered Sugar
1. PLAN AHEAD: Make sure you have room in your refrigerator and freezer for chilling later. Have your Butter warmed to room temperature. Have your beaters and bowl and 2 c of Whipping Cream in freezer while you make the Ganache, the first part of your Chocolate Mousse.
2. In a large mixing bowl place 12 oz of very good Chocolate, chopped or in Chips. If your wallet is bursting then buy the best Chocolate like Valrhona, Callebaut or Lindt. There are amazing American Chocolates like Dove dark candy squares, which is my favorite to use and very reasonable, that you can chop into small chip sized pieces using a sharp serrated knife or use Ghirardelli 60% Cacao Chocolate Chips.
3. Over medium high heat, bring 1 cup of Heavy Cream (Cream you buy to make Whipped Cream) to a gentle boil and poor the hot Cream over the Chocolate making sure all Chocolate is submerged. Use a rubber spatula to push the Chocolate below the hot Cream surface. This is the beginnings of Ganache. A fancy French cooking term for one of best things you'll ever eat!
4. Do not stir and allow to sit on the counter for 5 minutes undisturbed.
5. After 5 minutes, using a large spoon, whisk or rubber spatula, stir the Chocolate gently so that air is not incorporated into the Ganache. It will look grainy at first then become glossy and smooth very quickly. Be patient and keep stirring.
STEP 2: Make The Chocolate Cake
1 c Baking Cocoa Powder
1 1/2 c Sugar
1/2 c Brown Sugar, dark, packed
1 3/4 c Cake Flour (Can substitute all purpose flour)
1 t Sea Salt, fine grain
1 1/4 t Baking Soda
1 1/4 t Baking Powder
3 large Eggs
1 c Buttermilk
1/2 c Sour Cream
1/2 c Vegetable Oil
1 T Vanilla Extract
Butter to grease cake pans
1. Butter 3, eight inch cake pans with 2 inch sides and line bottom with parchment paper, buttering the parchment paper on top also.
2. Plan ahead and get all ingredients measured and ready for the recipe.
3. Combine in a large bowl sift all the dry ingredients : Cocoa Powder, Sugar, Brown Sugar, Cake Flour, Baking Soda, Baking Powder, Salt. Then whisk until well combined.
4. Combine the Eggs, Buttermilk, Sour Cream, Oil, and Vanilla Extract in a medium bowl and mix well. It will look curdled.
5. Add the dry ingredients to the Egg, Milk and Oil mixture then mix with the hand mixer for 1 minute, no longer. Over mixing creates a tough cake. The batter will be thin.
6. Let the mixed cake batter sit for 1 minute so the flour can absorb the liquid.
7. Pour the batter in even amounts into the prepared cake pans which should be on a cookie sheet for easy transfer. Bake in center of the oven.
8. Bake for 30-35 mins. at 350 degrees or until a toothpick comes out clean. Allow Cakes to cool in the pans on the counter top when done. While the Cakes bake, finish the Chocolate Mousse in Step 3.
STEP 3: Finish The Chocolate Mousse
1. Remove your chilled bowl and beaters and 2 c Heaving Whipping Cream from the freezer. Using a hand mixer or Kitchen Aid, whip the Heavy Cream with the 1 t of Vanilla Extract and 2 T Powdered Sugar into stiff peaks.
2. Remove the chilled Ganache. It should be very thick and fudgy where a spoon will stand up in it. If not put back in freezer for 10-15 mins more and recheck. When it is thick whip with a hand mixer until fluffy and the color turns pale brown, about 3-4 minutes. I use the same beaters I just whipped the Cream with and don't bother wasting time to clean them. It all gets mixed together in the end anyway.
3. Spoon 1/3 rd of the Whipped Cream into the bowl of whipped Ganache and mix well with the mixer until completely incorporated. This will lighten it up.
4. Switch to a rubber spatula and fold in the rest of the Whipped Cream until well incorporated being careful not to deflate the Whipped Cream too much.
5. Place the bowl of Chocolate Mousse on the counter to sit. Continue to allow the Chocolate Cakes to cool on the counter in the pans.
Step 4: Make The Ganache Icing
12 oz. Chocolate, semi-sweet chips or chunk
1 c Heavy Cream (1/2 pint/8 oz.)
1 t Vanilla Extract
2 T Butter, unsalted
1. Using a serrated knife, chop up the chocolate into small pieces and place in a medium bowl if using chunk Chocolate. Or place Chocolate Chips in the bowl.
2. Bring the Heavy Cream to a slow boil on medium high heat in a medium pan . Remove from heat as soon as it begins to boil.
3. Pour the hot Heavy Cream over the chopped Chocolate or chips in the bowl (see picture 1 below). Use a rubber spatula, push the Chocolate below the surface of the hot Cream so it is completely covered. Do not stir.
4. Allow the hot Cream to sit on top of Chocolate for 5 minutes undisturbed.
5. After 5 minutes, whisk the Cream into the Chocolate. At first, the Chocolate and Cream will look grainy and a lumpy mess (see picture 2 below) this is normal. As you continue to whisk the Cream and Chocolate it will suddenly become very liquid and shiny (see picture 3 below). Whisk until completely incorporated and all the chocolate is melted, approx 4 mins total.
6. Add the Vanilla Extract and Butter and and mix well. About 45 secs more whisking. Set aside.
Step 5: Assemble the Chocolate Mousse Cake
1. Remove one of the Chocolate Cakes and place on a cardboard cake round then on a wire rack over a cookie sheet with sides. (Cardboard cake rounds can be purchased at Michael's Craft Store your local Bakery and online).
2. Place 1/3 rd of the Chocolate Mousse on top of the Chocolate Cake and spread it evenly to the edge. Place the second layer of Chocolate Cake on top of the layer of Mousse and then top it with 1/3 rd of the Mousse, spread evenly to the edge.
3. Place the last Cake layer upside down on top so that the flat bottom is the top. The bottom of the Cake is flat and makes a nicer looking top when you pour on the Ganache.
4. Using a butter knife or icing spatula, fill in the side of the cake with the last 1/3 rd of the Mousse evenly around all sides.
5. Slowly pour the 1/3 rd of the Ganache in the center of the top of the Cake and allow to run over the sides down into the cookie sheet below. Repeat and pour another 1/3 rd of Ganache in the center of the cake and allow to run down the sides.
6. Carefully lift the wire rack up and scrape the Ganache that has dripped onto the cookie sheet back into the Ganache bowl. Place the wire rack with the cake back onto the cookie sheet.
7. Pour all of the Ganache onto the center of the cake and allow to run over the sides.
8. Allow the cake to sit at room temperature until it is set up approx. 1 hour. Transfer with large spatulas to serving plate and serve at room temperature.
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