Chocolate³ Cake

~ Mary ~

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I know it may seem wrong to post two cakes in a row, but they’re so vastly different, and I’ve never had anyone turn down cake.  Plus it’s Emma’s birthday, she’s twelve today.  HAPPY BIRTHDAY EMMA!  Last year I made her this Lane Cake, and next year I hope to actually feed her some of her own cake instead of virtually through the interwebs.

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A few weeks ago we were in the midst of a very fun contest and one of the entries was: Frosting a Layer Cake; Tips & Tricks, and this was the cake I used for my example.   I promised you the recipe, and it may have taken a minute two months, but alas, here it is.  It’s a beaut this one.  Chocolaty, chocolate caky cake, with the perfect amount of density and moistness ratio.  White Chocolate Mousse AND an easy Chocolate Icing.  Hence Chocolate to the third power.

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This was inspired by my favorite cake cookbook Sky High Cakes. The only thing I changed was the filling. Often times I have found that the whipped cream versions just don’t hold up. I usually just use gelatin, but this time I wanted something extra and I was not disappointed. The mousse recipe is from Joy of Cooking and it’s amazing. I usually find that white chocolate tends to have little flavor in fillings and frostings, especially next to dark chocolate. But here, in this recipe, it truly shines and is a wonderful contrast to the cake and the icing.

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Chocolate³ Cake

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White Chocolate Mousse

Adapted from Joy of Cooking

Start with the Mousse, because it needs to set in the fridge for at least 4 hours before you frost your cake.

In a double boiler melt slowly:

6 ounces Good White Chocolate bar – I used Lindt

1 Tbsp Water

1 Tbsp Vanilla

Remove from heat, transfer to a bowl and set aside.

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Whisk together:

3 Large Egg yolks

3 Tbsp Water

3 Tbsp Sugar

Place in a cleaned double boiler pan, set it over the water and with a hand-held mixer, whisk until mixture is thick and puffy like marshmallow topping.

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Remove from heat and whisk into the melted chocolate.

Let cool to room temp.

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In a separate bowl, beat on medium speed until foamy:

3 Large Egg Whites – at room temp.

then add

1/4 tsp Cream of Tartar

Beat until soft peaks form then sprinkle in:

1/4 Cup Sugar

Increase speed to high and beat until stiff peaks form.

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Using a large rubber scraper, fold into chocolate mixture in two batches.  Be gentle!

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Beat on medium high speed until soft peaks form:

1/2 Cup Heavy Whipping Cream

Fold into chocolate mixture.

Store in fridge for at least 4 hours until you’re ready to frost the cake.

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Chocolate Fudge Cake

Adapted only slightly from Sky High Cakes

Preheat oven to 350°

Grease three 8-inch round cake pans.

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Sift together then set aside:

2 1/4 Cups All-Purpose Flour

1 Cup Dutch Process Cocoa Powder

2 1/4 tsp Baking Soda

1 1/4 tsp Baking Powder

1 tsp Salt

1/2 tsp Cinnamon

In a large bowl place:

2 1/2 ounces Ghiradelli 60% Chocolate Chips

Pour over the top:

1 Cup Hot Milk

1 1/4 Cups Strong, Hot Coffee

Let stand for a minute then whisk until smooth.

Let it cool.

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In a mixer beat together:

2 Eggs

1 Cup REAL Mayonnaise – no light, no salad dressing, no fat free

1 1/2 tsp Vanilla

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Once blended gradually add:

1 1/2 Cups Sugar

add the dry ingredients alternately with wet ingredients in 2-3 additions each. Beat until smooth and well blended.  Divide batter among pans equally (a scale works nice for this).

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Bake for 22-30 minutes or until a toothpick inserted in the center comes out clean.

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Chocolate Icing

From Sky High Cakes

In a double boiler, over barely simmering water melt together:

12 ounces Ghiradelli 60% Chocolate Chips

1 Stick Butter

2 Tbsp Corn Syrup

Remove from heat and whisk until smooth.

Whisk in:

1/4 Cup 1/2 & 1/2 at room temp

1/2 Cup Sour Cream at room temp

Work quickly while your frosting is soft.  If you wait too long it gets kind of hard and crumbly.

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ASSEMBLY:

Go on over here to this post Frosting a Layer Cake; Tips and Tricks.  It’ll help you a LOT.  Don’t be nervous, just go and conquer!