Seriously Chocolate Cake

Hi,

Do you love chocolate? Then this is definitely the cake for you. It starts with a Devil’s food cake, then you fill the cake with chocolate mousse, and glaze the cake with a dark chocolaty glaze and top the whole thing off with some molded chocolates. Are you drooling yet? Because I might be a little bit. Lets get started.

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Mix up the cake and bake it in two 9inch round cake pans.

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Make your mousse, whip up a meringue,

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whip some heavy cream,

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melt your chocolate and butter…. isn’t it lovely?

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Fold the chocolate and meringue together.

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Fold it all together. By the way this mousse alone, is a great dessert.

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Now you are ready to assemble the cake. Place you bottom layer of cake on a cake board, on a turn table.

Pipe a double high dam of mousse around the edge of your cake and fill it in with mousse.

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Top with your other cake round and smooth the mousse. Freeze.

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Next make your dark chocolate glaze, melt all the glaze ingredients in a double boiler to melt.

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With your warm glaze start to drizzle the glaze over the cake using an icing spatula to help smooth the sides.

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Once your cake is glazed use your leftover chocolate mousse to decorate the cake I used large rosettes on the top:

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and a simple shell border on the bottom.

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Add your molded chocolates all around the top and some on the bottom.

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Now you can enjoy your Seriously Chocolate Cake or freeze it for later.

Seriously Chocolate Cake
Author: 
 
A devil's food cake, filled with chocolate mousse, and topped with dark chocolate glaze, then decorated with chocolate truffles!!
Ingredients
  • For the Devil's Food Cake:
  • 1¾c. All-purpose flour
  • 1c. cocoa powder
  • 1t. baking soda
  • 1t. baking powder
  • 10T. melted butter
  • 3 large eggs
  • 1c. butternilk
  • 2T. vanilla extract
  • 2c. sugar
  • ½t. salt
  • 1c. boiling water
  • 1 heaping T. instant coffee granules
  • For the Chocolate Mousse:
  • 2 egg whites
  • ½c. sugar
  • 1 pt. heavy whipping cream
  • 6 oz. semi-sweet chocolate
  • 4T. butter
  • For the Dark Chocolate Glaze:
  • 4 oz. unsweetened chocolate
  • 4 oz. semi-sweet chocolate
  • 1 stick butter
  • 1½T. light corn syrup
Method
  1. For the Devil's Food Cake:
  2. Preheat the oven to 350F. Thoroughly grease and flour two 9-inch round cake pans.
  3. Sift together the flour, cocoa powder, baking powder, and baking soda. Set aside.
  4. Whip the butter and eggs in a bowl of an electric mixer until well blended. Add the buttermilk, vanilla, sugar, and salt. Whip until smooth.
  5. Add the coffee granules to the boiling water to make a very strong coffee. On low speed add the coffee alternately with the flour mixture. Scrap bowl and mix well.
  6. Divide the batter between the two prepared cake pans and bake at 350F for about 38-43 minutes. Cakes are done when a toothpick inserted in the center comes out clean.
  7. Cool the cakes completely on wire rack before removing the cakes form the pans.
  8. For the Chocolate Mousse:
  9. Heat the egg whites and sugar in a double boiler until the sugar is dissolved, remove from heat and whip until soft-medium peaks form.
  10. Whip the heavy cream until soft-medium peaks form.
  11. Melt the chocolate and the butter together in a double boiler until melted.
  12. Slowly fold the melted chocolate into the meringue until well combined.
  13. Fold the chocolate meringue into the whipped cream until fully combined. Refrigerate until ready to use.
  14. For the Dark Chocolate Glaze:
  15. Melt all the ingredients together over a double boiler. Remove from heat and allow to coo until slightly thickened up, stirring occasionally.
  16. Use before the glaze drys.
  17. Assembling the Seriously Chocolate Cake:
  18. After the cake is baked freeze it for a bit, I like to freeze mine overnight. When the cake is nice and frozen, and easy to handle. Place one layer on a cake board.
  19. Using your chocolate mousse pipe a double layer dam around your cake. Then fill in the dam with more of the chocolate mousse. Top with the other layer of cake. Smooth the sides of the cake with an icing spatula. Freeze, again I like freezing mine over night.
  20. Now it the time to make your glaze. Once your glaze in made place your frozen cake on a wire rack with a sheet pan under it to catch all the extra glaze. Pour your glaze over the cake, smoothing it with your icing spatula as you go. Continue until the whole cake is well covered with the glaze. Allow the glaze to dry.
  21. Once the glaze is dry use your extra mousse to pipe on decorations. I piped large rosettes on the top and shells on the bottom. Then top each rosette with a molded chocolate either purchased or
  22. homemade
  23. Serve immediately, or refrigerate for later, or freeze for longer storage. Enjoy all the chocolaty goodness!

This recipe is adapted form a recipe I got in Culinary School.

Adapted by: Rilla Banks (A.K.A. EpicSweet.com)

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