Chocolate Chocolate Mousse Layer Cake
CAKE:
8 eggs
1 cup + 2 tbl. sugar
1/3 cup cocoa powder
1 cup flour
1 teaspoon baking powder
2 tablespoons butter
TO FINISH:
1 pound powdered sugar
1/2 cup unsweetened cocoa
1 stick butter, room temp
1 teaspoon vanilla
1/3 cup boiling water
2 cups heavy cream
8 ounces semisweet chocolate, melted
3/4 cup simple syrup
3 ounces semisweet chocolate, shaved into curls
10 scoops vanilla bean ice cream
Preheat the oven to 350�F. For the cake: Put the eggs and 1 cup of
the sugar in a large mixing bowl and, with an electric mixer fitted
with a wire whisk, beat on medium-high speed until the mixture is
pale yellow, thick and has tripled in volume, about 8 minutes. Sift
the cocoa, flour and baking powder together in another large mixing
bowl. Add the egg mixture and fold to mix thoroughly. Grease 2 (9 by
2-inch) round cake pans with the butter. Sprinkle each with a
tablespoon of the remaining sugar.
Pour the cake batter evenly into the pans and bake until the cake
springs back when touched, about 25 minutes. Let cool for about 2
minutes. Using a thin knife, loosen the edges of the cakes and flip
onto a wire rack. Let cool completely. Sift together the
confectioners sugar and cocoa powder into a medium-size bowl. Add
the butter and mix with an electric mixer until incorporated. Add
the vanilla and boiling water and mix until smooth. Let cool. In the
bowl of an electric mixer, combine the cream and the chocolate. On
medium speed. Whip until stiff peaks form, set aside.
To assemble the cake: Line a baking sheet with parchment paper and
place a wire rack over it. Using a serrated knife, cut each cake in
half horizontally. Brush the tops of three of the layers with 1/4
cup of the simple syrup. Place the bottom layer on a 9-inch round of
cardboard and set it on the wire rack. Spread 3/4 cup of the mousse
evenly on top of the cake.
Top with a second layer of cake. Spread another 3/4 cup of the
mousse over the top of the cake. Repeat the same process with the
third layer. Top with the fourth layer. If necessary, shave off any
uneven pieces of the cake with a serrated knife so that it is smooth
and even on all sides. Chill for 2 hours. Spread the frosting evenly
over the sides and top of the cake. Refrigerate until the frosting
sets. Place the chocolate curls on top of the cake. Slice and serve
with the ice cream. Yield: 10 to 12 servings.
For simple syrup: simmer together equal amts of water and sugar
until sugar dissolves.
Source of Recipe Emeril Lagasse |