Category: Desserts - Cakes

Triple Chocolate Mousse Cake     

Ingredients:
Cake:
2 cups all-purpose flour
1/2 cup sifted cocoa powder, plus more for dusting
1 1/4 tsp. baking soda
1/4 tsp. baking powder
Pinch of salt
1 cup Duke's mayonnaise
1 cup granulated sugar
3 large eggs
1 1/4 cups water
1 tsp. vanilla extract

Ganache Frosting:
8 oz. bittersweet chocolate, chopped
3/4 cup heavy cream
1 1/2 tbsp. corn syrup

Chocolate Mousse Filling:
1 1/2 tsp. unflavored gelatin
1 tbsp. cold water
1 tbsp. boiling water
6 oz. bittersweet chocolate, chopped
1 1/2 cups heavy cream, divided
2 tbsp. granulated sugar

Preparation:
For the cake: Preheat the oven to 350 degrees F. Grease two (8-inch) round cake pans and dust with cocoa powder.

Stir together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.

Beat the mayonnaise and sugar with an electric mixer until creamy. Add the eggs, one at a time, until combined. Add the flour mixture alternately with the water, beginning and ending with the flour mixture. Beat at medium-low speed for 1 minute. (Batter will be thin.) Stir in the vanilla.

Pour the batter evenly into the prepared pans. Bake the cakes for 21 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove to wire racks. Let cool in the pans for 5 minutes. Run a knife around the edges and turn out onto wire racks to cool completely. Once cooled, split each layer in half.

Make the chocolate mousse filling: Sprinkle the gelatin over the cold water in a small bowl. Let stand until the gelatin softens. Stir in the boiling water to dissolve the gelatin.

Place the chocolate in a medium bowl. Heat 1/2 cup of the cream and the sugar in a small saucepan over medium heat until the sugar dissolves and the cream is steaming. Pour over the chopped chocolate; add the gelatin and stir until smooth.

Beat the remaining 1 cup cream with an electric mixer until stiff peaks form. Fold a small amount of whipped cream into the chocolate; gently fold in the remaining whipped cream until combined. Use immediately.

Place one cake layer on a cake plate or stand. Top with one-third of the chocolate mousse filling; repeat the process twice. Place the remaining cake layer on top.

Make the ganache frosting: Place the chocolate in a medium bowl. Heat the cream and corn syrup in a small saucepan until the cream is hot. Pour over the chocolate. Let stand for 1 minute, then stir until smooth. Let stand until spreadable (20 to 30 minutes), stirring occasionally.

Spread the ganache frosting on the top and sides of the cake.

Date added: 0000-00-00
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