Saturday, September 11, 2010
Posted by Lindsey at 10:54 AM
Do you ever dream about chocolate cake?
the soft, delicate sweetness of chocolate mousse...
sandwiched between moist, chocolaty goodness...
and all of it bundled by a coat of richly divine, chocolate frosting.
If not, it's because you haven't experienced the deliciousness of this cake. It is so good, my mouth is watering just thinking about it!
Jane's Sweets & Baking Journal. The cake looked heavenly, so I had to try it... thank goodness I did because it has officially taken up residency in my recipe box!
2 cups all-purpose flour
2 cups granulated sugar
3/4 cup cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
3/4 tsp salt
1 cup milk
1 cup strong brewed coffee
3/4 cup vegetable oil
2 large eggs
1 (1/4 oz) envelope unflavored gelatin
3 Tbsp cold water
1/4 cup boiling water
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
3 cups heavy whipping cream
1 cup granulated sugar
1 cup heavy whipping cream
5 (1 oz) squares unsweetened chocolate
1/2 cup and 2 Tbsp unsalted butter
1 cup confectioner's sugar
First, start by making the mousse because it will need to chill before you can assemble the cake. In a small bowl, soften gelatin in cold water. Let stand for 2 minutes. Add boiling water and stir slowly until gelatin is completely dissolved. Set aside. In another small bowl, whisk together sugar and cocoa. In a medium bowl with an electric mixer, beat heavy whipping cream on medium speed until foamy. Gradually add sugar/cocoa mixture and continue beating until it holds stiff peaks. Then stir in dissolved gelatin by hand, making sure to fold evenly throughout mixture. Cover and chill for 4 hours.
Making the cake layers... Preheat oven to 350°. Grease three 8" round cake pans. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add milk, coffee, oil, and eggs. Beat at medium speed until smooth. (The batter will be thin.) Pour evenly into prepared pans. Bake 20-25 minutes or until toothpick inserted in center comes out clean. Cool cakes on wire racks for 10 minutes, then remove from pans and cool completely on wire racks.
Making the frosting... In a medium size sauce pan, combine granulated sugar and whipping cream. Bring to a boil over medium-high heat. Reduce heat and simmer for 6 minutes, stirring frequently. Remove from heat. Add butter and chocolate, stirring until completely melted and mixture is smooth. Let cool 10 minutes. Whisk in confectioner's sugar. Cool until frosting reaches a spreadable consistency.
For garnish, soften two squares of Baker's semi-sweet chocolate (or the chocolate of your choice) for 10 seconds in microwave. Use a vegetable peeler to create curls. Refrigerate until ready to use.
Assembling the cake... Place one layer of cake on a cake plate or round cake board. Spread a thick layer of mousse on top. Place on second layer of cake. Spread another thick layer of mousse on top of the second layer. Place on third and final layer. Refrigerate for 30 minutes or so. Frost top and sides of cake with chocolate frosting and sprinkle chocolate curls for garnish. Keep cake refrigerated until shortly before serving. Enjoy!