AMy family loves yellow cake with chocolate frosting! However, I really want to do a chocolate cake with a chocolate mousse filling and a white chocolate ganache. Has anyone tried this? If so, did the flavors blend well? Was it too much Chocolate? Any tips?
AI tried it once for a friend birthday and it was amazing!!! The only difference on that cake was that I pour cognac simple syrup on the cake. Although, I guess that it would still be amazing without the cognac. And it was not too sweet or too chocolaty
ASakura thanks can you please tell me your recipe for the cognac simple syrup
ADid you do tte normal 1:1 and then add the cognac?
here you go,
Chocolate Layer-Mousse Cake with Cognac and Bittersweet Chocolate
makes 1 large cake – serves 12
active time: 2 hours
For the cak es
1 1/4 cups unbleached all purpose flour
1 cup Dutch process cocoa – sifted
2 teaspoons bak ing powder
2 pinches sea salt
8 large eggs – at room temperature
1 1/2 cups organic sugar
4 tablespoons unsalted butter – melted and slightly cooled
1 cup strong coffee – cooled to room temperature
1/3 cup Cognac
2 – 9” round non-stick cak e molds – lightly buttered and floured
For the milk chocolate mousse
9 oz (255gr) milk chocolate – coarsely chopped
1 1/2 cups heavy cream
1 tablespoon chocolate liqueur
1 teaspoon pure vanilla extract
For the white chocolate frosting
12 oz (340gr) white chocolate – coarsely chopped
1 1/2 cups heavy cream
2 oz (57gr) bittersweet chocolate, as garnish
Preheat oven to 375°F (190ºC).
Step 1: Place the flour, cocoa, baking powder and salt in a medium bowl. Whisk until well
blended. Set aside.
Step 2: Place the eggs in the bowl of an electric mixer. Whisk at high speed until very pale,
thick and ribbony (about 2 minutes). Slowly add the sugar and continue whisking at high speed
until soft peaks form, another minute.
Step 3: Add half the flour/cocoa mixture to the whipped eggs. Fold in carefully. Add the melted
butter and fold in carefully. Fold in the remaining flour/cocoa mixture, taking care not to
Step 4: Divide the batter equally into the prepared molds. Bake for 18 to 20 minutes until the
cakes have risen and a skewer inserted in the center comes out clean. Remove from oven and
let cool to room temperature before un-molding.
Cook’s note: The cakes can be prepared up to 24 hours ahead. Cool to room temperature, wrap11/26/13 foodandstyle.com
in plastic wrap and refrigerate. Bring to room temperature before assembling the cake.
Step 5: To make the milk chocolate mousse: Place the chocolate pieces in a double boiler.
Melt the chocolate over simmering water, stirring constantly until smooth. Remove from heat
and let cool until just warm to the touch.
Step 6: Place the heavy cream, chocolate liqueur and vanilla in the bowl of an electric mixer.
Whip at medium speed until thick, taking care not to overbeat or it will turn to butter. Pour the
melted milk chocolate into the whipped cream and fold until well blended. Transfer to a
container, cover and refrigerate for 2 to 4 hours.
Step 7: To make the white chocolate frosting: Place the white chocolate pieces in a double
boiler. Melt the chocolate over simmering water, stirring constantly until smooth. Remove from
heat and let cool until just warm to the touch.
Step 8: Place the heavy cream in the bowl of an electric mixer. Whip at medium speed until
thick, taking care not to overbeat or it will turn to butter. Pour the melted white chocolate into
the whipped cream and fold until well blended. Transfer to a container, cover and refrigerate for
2 to 4 hours.
Step 9: To assemble the cake: Un-mold the chocolate cakes and cut in 4 even layers, about
1″ thick (I use a cake leveler, it makes the job infinitely easier!). Place one layer of cake in the
center of a serving platter. Line the rim of the platter with plastic wrap (this will keep the rim
clean as you apply the frosting). Using a pastry brush, soak the cake with one quarter of the
coffee and Cognac. Top with a third of the milk chocolate mousse and spread it evenly over the
whole surface of the cake. Top with another layer of the chocolate cake. Repeat soaking with
the coffee and Cognac, and spreading the milk chocolate mousse 2 more times until you have
3 layers. Top with the last layer of chocolate cake and soak with the remaining coffee and
Cognac. Finish by applying the white chocolate frosting, first on the top, then on the sides.
Save a little frosting for piping if desired: pipe a rim around the top edge. Remove the plastic
wrap lining the platter and pipe the remaining frosting around the base of the cake. Loosely
cover the cake with plastic wrap and refrigerate for 4 to 6 hours. Remove from refrigerator 30
minutes before serving.
Step 10: When ready to serve, shave the bittersweet chocolate using a vegetable hand peeler
over the cake and around the rim of the platter.