cateory: desserts
Chocolate Mousse Layer Cake With Vanilla Bean
Reviews: 198
Ingredients:
- 8 Eggs
- 1 Cup Plus 2 tablespoons sugar
- 1/3 Cup Unsweetened cocoa powder
- 1 Cup Bleached flour
- 1 Teaspoon Baking powder
- 2 Tablespoon Butter
- TO FINISH
- 1 Pound Confectioners\' sugar
- 1/2 Cup Unsweetened cocoa powder
- 1 Stick butter; at room temperature
- 1 Teaspoon Pure vanilla extract
- 1/3 Cup Boiling water
- 2 Cup Heavy cream
- 8 Ounce Semi−sweet chocolate; melted
- 3/4 Cup Simple syrup; (equal amounts of sugar and water, simmered until sugar dissolves)
- 3 Ounce Semi−sweet chocolate; shaved into curls
- 10 Scoops vanilla bean ice cream; up to 12
- Preheat the oven to 350 degrees F.
- FOR THE CAKE
How to make
Chocolate Mousse Layer Cake With Vanilla Bean
Chocolate Mousse Layer Cake With Vanilla Bean
- 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
Comments for
Chocolate Mousse Layer Cake With Vanilla Bean
Chocolate Mousse Layer Cake With Vanilla Bean
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