Double chocolate mousse cake pt 1

Yield: 8 Servings

Measure Ingredient
1½ cup Cake flour; sifted
¾ teaspoon Baking soda
¾ teaspoon Salt
1 cup Sugar
6 tablespoons Cocoa powder
½ cup Buttermilk
2 Xl eggs; separated
⅓ cup Vegetable oil
1 cup Sugar
1 cup Water
¼ cup Rum (or brandy; grand marnier, etc.)
Chocolate mousse:
8 ounces Bitter chocolate
8 ounces Milk chocolate
7 larges Eggs; separated
¾ cup Sugar
4 cups Unsweetened whipped cream
¼ cup Myer's rum
1 cup Heavy cream
20 ounces Semisweet chocolate
¼ cup Unsalted butter; softened
2 tablespoons Sugar
1 cup Unsalted butter
2 tablespoons Light corn syrup
¼ cup Dark rum
12 ounces Bittersweet chocolate; finely chopped:
1 cup Semisweet chocolate shavings




Preheat oven to 350 degrees.

Grease and flour a 9-inch springform pan and line with parchment paper or waxed paper. Butter and flour paper. Set aside.

Sift together cake flour, baking soda, salt, ¾ cup sugar, and cocoa in a mixing bowl. Combine buttermilk and egg yolks in a separate bowl.

Alternately combine dry and liquid ingredients, small amounts at a time, to form a batter, beating with an electric mixer at high speed until smooth.

Add oil and blend until shiny.

In a mixing bowl, beat egg whites until they form soft peaks, gradually adding ¼ cup sugar. Fold beaten egg whites into batter. Pour batter into prepared pan and bake in preheated oven for 20 to 30 minutes or until cake tester inserted in center comes out clean. Remove from oven and let cake cool on wire rack. When cool, remove spring form. Carefully remove bottom and peel off paper. Slice horizontally into 3 layers.

Fit a piece of parchment paper on a baking sheet and place the ring from a 9-inch springform pan on paper. Place 1 layer of cake into the ring. Brush and soak cake with Rum Syrup. Spread on about 1½-inches of Chocolate Mousse, then cover with a second cake layer. Repeat procedure. Place final cake layer on top and soak with Rum Syrup. Tightly cover and place cake in freezer for at least 8 hours.

Run a knife around the edges between the cake and the ring and put a hot towel around the

outside of the ring to loosen the cake onto a serving platter. Totally cover the sides and top of the cake with Chocolate Ganache. Refrigerate for 20 minutes. Remove from refrigerator and completely cover ganache with Chocolate Glaze. Refrigerate again for 15 minutes or until glaze is set. When set, cover top of cake with chocolate shavings. Keep cold until ready to serve.

Rum Syrup:

Combine all ingredients in a small heavy saucepan over high heat. Bring to a boil. Boil, stirring constantly, for about 2 minutes or until sugar is dissolved. Remove from heat and cool. May be stored, tightly covered and refrigerated, for up to 3 months.

Chocolate Mousse:

Melt both chocolates together in the top half of a double boiler over water that has just boiled. Remove from heat and set aside.

Whip egg whites and half of the sugar to soft peaks. Set aside.

Beat egg yolks and remaining sugar in a mixing bowl for 10 minutes or until pale yellow and of a ribbon consistency. Slowly pour in melted chocolate.

Carefully fold in whipped egg whites. When well combined, gently fold in whipped cream. While mixing, add rum. Store in refrigerator until ready to use.

Chocolate Ganache:

Chop chocolate into bite-sized pieces. Reserve.

continued in part 2

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