(Naughty) Chocolate Mousse Cake

Yum.

The book from which I pilfered the recipe is call BIG FLAVORS, by Jim Fobel. Every single thing I have made from this book has be fabulous, and this cake really was no exception.

I never really have much occasion to bake a cake like this. When I do, it means that Jay (the husband) has to eat cake for a week. I don't think he minds that much, though. Since it was my month to choose the cOven recipe, I took the opportunity to impose on all a recipe that's off the charts, above and beyond, decadent. Unfortunately, the only special occasion I had to take it to was a camping trip. So I quartered it up, stuffed it into several tupperware containers, and threw it into a cooler. It was one camper's birthday that week, so to the trip he brought his left over birthday cake; other campers surprised him with another birthday cake; and then there was mine. We were pretty caked out, but no one was complaining.

I made the cake over 3 days. I would highly recommend allowing the filled cake to chill overnight. It allows the flavors to really meld together. I realized as the glaze started cooling quickly on top of the chilled cake that I've actually never glazed a cake before. So of course, I made the rookie mistake of working too slowly. The glaze thickened and hardened on top, and I had to make extra glaze to finish off the sides. More chocolate! O the horror!

Next time, I think I would make the primary glaze out of dark chocolate instead of milk chocolate. Other than that, I'm happy.


Naughty Chocolate Mousse Cake
from Jim Fobel's Big Flavors
yields 12 servings

INGREDIENTS

Cake
8 oz semisweet chocolate, coarsely chopped
4 T unsalted butter
4 large eggs, separated
¼ t salt
½ c sugar divided
1 t vanilla extract
2 T all-purpose flour

Filling
1 ½ c heavy cream
2 T sugar
⅛ t salt
12 oz semisweet chocolate, coarsely chopped
8 T unsalted butter, sliced
2 egg yolks
2 t vanilla extract

½ c seedless raspberry preserves
2 t brandy or rum

Milk Chocolate Glaze
¼ c milk, scalded
8 oz milk chocolate, coarsely chopped

Dark Chocolate Glaze (optional)
2 oz semisweet chocolate, coarsely chopped
2 T hot water

Garnish
Fresh raspberries and whipped cream


DIRECTIONS

1. Make the cake layers. Preheat the oven to 350° F. Grease two 9-inch round cake pans. Line the bottoms with rounds of parchment or waxed paper; grease the paper.

2. Combine the chocolate and butter in the top of a double boiler over (not touching) barely simmering water. Stir occasionally until melted and smooth. Remove the top of the pan and let cool slightly, until just slightly warm, 10 to 15 minutes.

3. Meanwhile, in a large, deep bowl, combine the 4 egg whites with the salt. Beat with an electric mixer until soft peaks begin to form. Gradually beat in ¼ c of the sugar and beat until almost stiff. Reserve; do not rinse beaters.

4. In a large bowl, combine the egg yolks with the remaining ¼ c sugar. Beat with the same beaters at high speed until thickened and light in color, 2 to 3 minutes. Beat in the vanilla; beat in the melted chocolate mixture. Quickly stir in about 1/3 of the beaten egg whites to lighten. Sift the 2 T flour over the top and fold in gently. Fold in the remaining beaten egg whites.

5. Divide the batter between the 2 pans, spreading it quickly but evenly. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean; when the surface is touched lightly it will spring back when done. Cool in the pans on wire racks for 10 minutes.

6. Run a knife around the edges of each cake layer to loosen from the pans. Invert a plate or cardboard round over each and turn out the layers, tapping firmly, if necessary, to free. Peel off the paper and set aside to cool completely. If a layer should break, do not worry, the pieces can be put together and the filling will hold them in place. (The layers can be made well in advance; wrap tightly and freeze.)

7. Make the filling. In a medium saucepan, combine the cream, sugar, and salt over low heat. Bring to a simmer and keep warm.

8. Put the chocolate in a food processor and finely grind. Add the butter, egg yolks, and vanilla and pulse to blend. Add the hot cream mixture and blend until smooth. Turn out into a medium bowl and let cool to room temperature, stirring occasionally. Chill the filling, stirring occasionally, until firmed up and thickened but not set, about 1 hour.

9. Beat the filling with an electric mixer at high speed until fluffy, 20 to 30 seconds.

10. Assemble the cake. In a small bowl, stir together the raspberry preserves and brandy or rum. Place 1 cake layer upside down on a serving plate. Spread the top with half of the raspberry glaze. Turn all of the chocolate filling onto the cake and spread into an even layer. Spread the remaining raspberry glaze over the bottom of the second layer. Invert the later over the chocolate filling. Hold a spatula vertically, even the filling all around the edge. Cover the cake with plastic wrap and chill until set, 1-2 hours, or as long as over night.

11. Make the milk chocolate glaze. Combine the milk and milk chocolate in the top of a double boiler and place over barely simmering water. Stir occasionally until melted and smooth.

12. Remove the plastic wrap from the cake. Spread all of the warm milk chocolate glaze over the top and let it run down the sides, smoothing with a spatula to coat and chill until set.

13. Make the dark chocolate glaze. Combine the semisweet chocolate with 2 T hot water in the top of a double boiler. Let stand until the chocolate melts and then stir until smooth. Turn the chocolate into a small plastic zip-lock bag or make a small, parchment paper cone and fill with the chocolate. Snip a 1/16–inch hole at one corner of the plastic bag or at the tip of the cone. Beginning in the center of the cake, decorate the top with a tight spiral design. Make small chocolate dots all around the outer edge and one in the center. Chill until set.

14. To serve, cut into 12 wedges and lift off slices with a spatula. If desired, decorate each with fresh raspberries and a dollop of whipped cream.