Black Tie Mousse Cake
I LOVE this cake. It takes a lot of work, but it soooo worth it. Everyone LOVES this cake. It is like biting a piece of a cloud. Pure heaven. Follow directions EXACTLY and it will turn out perfectly. It presents beautifully and tastes delicious.
Ingredients:
—Bottom Layer—
1 box Chocolate cake mix, devil’s food
—Second Layer—
1 teaspoon Unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semisweet chocolate chips (I use a high quality chocolate)
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar
—Third Layer—
3 egg yolks
1/4 cup sugar
3 tablespoons flour, sifted
1 teaspoon Unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
—Fourth Layer—
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semisweet chocolate, chopped. (I go buy some Lindt or use some sort of a high qualilty chocolate.)
—Decorating the top—
Melted White chocolate
Strawberries
Directions:
1. Bottom Layer: Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.
2. Second Layer: Melt chocolate and cream cheese together. Let cool.
Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.
3. Third Layer: Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.
4. Fourth Layer: Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a border on the cake if you like.
Decorating the top:
I wash and dry strawberries. Slice the strawberries in 1/2 length wise leaving the green tops on. Melt the white chocolate and put in a piping bag. Pipe white chocolate lines across the top of the chocolate ganache. Place the strawberries around the cake and place 3 in the middle.
I took a picture of the cake I decorated.