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Black Forest Mousse Cake




Source of Recipe


By The Canadian Living Test Kitchen


List of Ingredients





1 jar (28 oz/796 mL) red sour cherries

2/3 cup (150 mL) granulated sugar

1 tbsp (15 mL) brandy or kirsch

4 oz (125 g) semisweet chocolate, chopped

2-1/2 cups (625 mL) whipping cream

1 tsp (5 mL) vanilla


Chocolate Mousse:

6 oz (175 g) semisweet chocolate, chopped

2 cups (500 mL) whipping cream

2 tbsp (25 mL) brandy or kirsch


Cake:

1 cup (250 mL) butter, softened

1-1/2 cups (375 mL) granulated sugar

2 eggs

1 tsp (5 mL) vanilla

2 cups (500 mL) all-purpose flour

1/2 cup (125 mL) cocoa powder

1 tsp (5 mL) each baking powder and baking soda

1/4 tsp (1 mL) salt

1-1/2 cups (375 mL) buttermilk


Recipe



Grease sides of two 8-inch (2 L) springform pans or two 8-inch (1.2 L) round metal cake pans and line bottoms with waxed paper; set aside.

Cake:
In large bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Beat in vanilla. In separate bowl, sift together flour, cocoa, baking powder, baking soda and salt. With wooden spoon, stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Spoon into prepared pans, smoothing tops.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool in pans on rack for 20 minutes. Remove from pans; let cool completely on rack. (Make-ahead: Wrap in plastic wrap and refrigerate for up to 1 day or overwrap with heavy-duty foil and freeze for up to 2 weeks.)

Meanwhile, in sieve over bowl, drain cherries, pressing lightly; reserve 1/3 cup (75 mL) of the juice. In small saucepan, bring 1/3 cup (75 mL) of the sugar and reserved juice to boil; boil until reduced to 1/2 cup (125 mL), about 5 minutes. Let cool; stir in brandy. (Make-ahead: Refrigerate in airtight container for up to 2 days; reheat to continue.)

Chocolate Mousse:
Place chocolate in large bowl. In saucepan, bring cream and brandy just to boil; pour over chocolate, whisking until smooth. Refrigerate until thickened and chilled, about 1 hour. Beat until soft peaks form. Cover and set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

In heatproof bowl over saucepan of hot (not boiling) water, melt chocolate. Pour into foil-lined 5-3/4- x 3-1/4-inch (625 mL) loaf pan. Refrigerate until set, about 2 hours. Unmould; let stand until slightly softened, about 10 minutes.

Holding chocolate with foil, slowly draw blade of sharp vegetable peeler across narrow side of block to make curls; with toothpick, transfer to waxed paper-lined rimmed baking sheet. (Make-ahead: Lightly cover and refrigerate for up to 2 days.)

Slice each cake layer in half horizontally; place on waxed paper. Brush each cut side with 2 tbsp (25 mL) of the cherry syrup; let stand for 5 minutes.

Meanwhile, in large bowl, whip cream with remaining sugar and vanilla. Transfer one-quarter to large piping bag fitted with 3/4-inch (2 cm) star tip.

Place 1 cake layer on flat cake plate; spread with 1 cup (250 mL) of the mousse. Arrange 3/4 cup (175 mL) of the cherries over top. Repeat for second and third layers; top with remaining layer. Spread reserved whipped cream over top and side. Pipe rosettes on top; decorate with remaining cherries. Gently press chocolate curls onto side. (Make-ahead: Loosely cover with plastic wrap and refrigerate for up to 1 day.)