Piece of Cake

Chocolate Cake

I know it looks like hell, but I assure you it’s total heaven.  I should have refrigerated the cake before assembling the layers with the mousse filling.  As you can see the mousse is spooging out the side of the cake from underneath the icing.  Live and learn.  Next time I’ll know better.  Here’s the recipe:

6 Tbsp cocoa powder

3 Tbsp sugar

3 Tbs water

2/3 cup milk

1/4 tsp. salt

1 tsp. vanilla

1/2 cup butter (softened)

1 cup brown sugar

3 egg yolks

3 cups plain flour

1/4 cup cornstarch

1 tsp. baking soda

3 egg whites stiffly beaten

Combine cocoa, sugar and water over double boiler and cook over water, stirring until nice and thick (maybe add an extra teaspoon of water if it’s too clumpy).  Stir in milk and vanilla extract, blend well.  Set aside to cool.  Cream butter and brown sugar, beat in egg yolks one at a time.  Beat in chocolate mixure.  Sift flour and cornstarch mixture three times with baking soda and salt.  Blend into chocolate mixture.  Fold in eg whites.  Pour into buttered and floured cake pan and bake until firm to touch at 350 degrees.  The original recipe calls for 25 minutes, but mine needed over 40 minutes before getting fluffy and firm.

Mousse Filling

11 oz. bittersweet chocolate chips

3/4 cups butter cut into pieces

6 egg yolks

8 egg whites

4 Tbsp sugar

2 Tbsp chopped walnuts

2 Tbsp walnut extract

2 oz grated chocolate

Marinate walnuts in walnut extract (I added some Cognac to the marinade).  Melt chocolate in double boiler.  Remove from heat.  Add butter, stirring until smooth.  Allow mixture to cool completely.  Add egg yolks one at a time and beat well into chocolate mixture.  Beat egg whites stiff, adding sugar halfway through.  Fold in chocolate mixture and nuts and grated chocolate.  Mixture will firm and fluff as it sets.

Icing

12 oz. bittersweet chocolate chips

8 oz. heavy cream

1 1/2 Tbsp. butter

1 Tbsp. sugar

Place cream, butter and sugar on stove.  Bring to a boil.  Remove from heat.  Stir in chocolate chips until thoroughly mixed.  Allow to cool.

To assemble, REFRIGERATE the cake and the mousse filling.  The cake needs to be at least barely chilly, and the mousse needs to be as firm as possible.  Slice the cake into however many layers you decide (several thin layers is best) and slather the mousse between each layer.  Ice the cake.  Indulge yourself in multiple, chocolate-induced orgasms.  At this point you’ll have tasted so much of the chocolate mixture off the spoon you’ll know exactly what I’m talking about.  ORGASMS.