BLACK TIE MOUSSE CAKE
List of Ingredients
Bottom layer.
Ordinary cake mix. I used devil's food. I lined the bottom of a spring form pan with foil and then pan grease. for you bakers that will follow. It's better than pam and releases every time. Just line the bottom with a thin layer of cake batter and bake for 15-20min until springs back. Let cool
Use the rest of the batter for cup cakes for the kids. ( They won't know what they are missing)
Second layer. : Dark chocolate cream mousse
1t knox unflavored gelatin
1T cold water
2T boiling water
1/2c semi sweet chocolate
8 oz cream cheese room temp.(very important)
Melt the chocolate in a double boiler and let cool to room temp. Cream the cheese and add the chocolate when it is cooled. If not the chocolate will seize. Make sure it is blended well. A tiny bit of vanilla wouldn't hurt at this point either. Not too much or it'll get soupy. While the chocolate is cooling soften the gelatin with cold water and then add the boiling water. Stir until dissolved.Cool. Start whipping the cream. Let get thich before you start adding the sugar, then the gelatin that is cooled. Continue to whip until stiff peaks form. Fold 1/4 into the chocolate mixture to lighten. Then fold the remainder in. spread on the cake and put in the fridge. Freezer for a quick set.
Third layer. Italian Custard Mousse
the original called for 3egg yolks but 2 will work because of the gelatin
so
2 egg yolks
1/4c sugar
3T flour sifted
1t knox gelatin
1 3/4c heavy cream
1t vanilla
Beat egg yolks until lemon colored. Add sugar flour gelatin then beat until mixed. Bring cream to a boil then add vanilla. Add a small amount to egg mixture mixing constant so eggs won't cook. Then add that back to the cream mix and put back on heat stirring constant til it begins to thicken. Let stand about 5-10min to cool a little and then pour on the chocolate layer.
Final layer the ganache.
1 1/2 c heavy cream
2T butter
18 oz semisweet chocolate
Bring butter and cream to boil and pour over chocolate and let set for 5 min then stir. It will start to thicken. Pour on top of cake and put back in the fridge. Let this alone for 30 min. (if you can) and cut with a sharp knife dipped in hot water. run the knife around the edge of the pan before you release it. Hopefully it's not nonstick like mine. Then a parchment collar would work. Be careful with the chocolate that you use. I think Hershey's semisweet special bars might work best. I used guittard and it was a bit sharp. Have fun and don't eat it all in one sitting.
Recipe
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