Monday, March 16, 2009

Dark Chocolate Cake with Dark Chocolate Mousse Filling, Chocolate Italian Meringue Buttercream Frosting and Chocolate Shavings

Both my husband and brother in law had a birthday last week. I took the liberty of throwing a joint birthday party for them and since my brother in law doesn’t eat sweats…my husband…the chocoholic got to choose the cake flavor.

This was the essence of our conversation.

C: “Hey husband, what kind of cake would you like me to make for your birthday?”
J: “Um, you know that cake from the Townsend?”
C: “Yea…”
J: “Well, I want that cake. The chocolate one.”
C: “You want me to go buy you the cake?”
J: “No, I want YOU to make it.”

So there it is….the cake challenge. (For those who don’t know what the Townsend is, it’s a swanky hotel with an even swankier bakery a few blocks from our house that any celebrity, The President and the alike stay when they come to the Detroit area). I didn’t panic too much because quite honestly, I can handle chocolate cake, I can handle a meringue buttercream, and I can handle chocolate mousse. But all the components together I knew would take me at least a day to do…and maybe a few hours to assemble. Plus hosting the dinner party for 20? No sweat…

So not only could I handle all the components, I had the golden ticket….I have GREAT go to recipes for all of these…so I knew the cake was sure to be a hit as long as I didn’t drop it.

I used this ‘go to’ chocolate cake recipe in 2 8-inch round cake pans, and after baking cut each layer in half to create 4 layers of cake.

I used this ‘go to’ Chocolate Italian Meringue Butter cream to frost the outside of the cake.
I filled the cake with dark chocolate mousse and topped with about 4 oz. of chocolate shavings. You can use any mix of chocolate (Dark chocolate, milk chocolate, semi-sweet etc). I used a mix of chocolate bars that I had in my pantry.

The cake verdict:
In addition to the cake, I made homemade peanut butter cups, chocolate covered strawberries, and chocolate cups filled with chocolate mousse, berries and whipped cream so my thought was….there will be SO much cake left over. We barely had any cake left. The cake was RICH. The chocolate cake layers were deep, dark, moist and fudgy, the chocolate mousse kept the cake light, and the Italian meringue buttercream topped off the heavenly chocolate flavor of the cake. This is the ULTIMATE chocoholic’s cake…and everyone that had it made a point to tell me it was by far their favorite cake they ever had. I will take that as a success!

A bottle of Pinot Noir was being passed around to go with the cake (you pour some in your glass)….my husband took the liberty of having the bottle stop with him. And as we had run out of forks from the dinner—he dug in my utensil drawer for a ‘spoon’ (AKA a pasta skimmer). That is just Klassy with a “K” honey…klassy…

Dark Chocolate Mousse
Recipe courtesy of Mirepoix Cooking School

4 egg yolks
½ cup granulated sugar
1 oz. coffee liquor
8oz. dark chocolate, melted
4 egg whites
1 ½ cups heavy cream

In a double boiler, melt chocolate. Set aside but don’t let it cool too much or else it will not mix well.

In a medium bowl, beat egg yolks, sugar, coffee liquor until pale yellow and thickened, set aside.

In a separate bowl, beat heavy cream until stiff peaks form. Set aside and refrigerate until ready to use.

In another bowl, beat egg whites until stiff peaks form.

With a rubber spatula, fold the melted chocolate into the egg yolk mixture. Then fold in the whipped cream. Then, gently fold in the egg whites.

If the mousse seems a bit ‘loose’, you can refrigerate for a few hours to stiffen.


n.o.e said...

I hope your husband thought it surpassed the Townsend's cake. It certainly surpasses anything I've every baked. Or eaten either for that matter. I cannot believe how many sweets you prepared. And dinner too? For 20? I'm seriously impressed.

Becki D said...

Thank you so much for posting this recipe!! Best chocolate chocolate chocolate cake, ever. Made it for a friend and they said it was the best cake they'd ever had. Wahoo!

Sweet as Coco said...

So glad it was a hit Becki--I get the same comments as well when I make it. It is my favorite and is by far better than the Townsend cake or any cake I have purchased!

Jasey said...

Did you double the cake recipe to use two pans? When I read the original link, it looked like the recipe was for one pan....

and, do you worry about using raw eggs in your mousse?

Happy Day,
Jasey @ Crazy Daisy

Sweet as Coco said...

Jasey, I have yet to find a really good chocolate mousse recipe that does not have raw egg. The short answer is no, I don't worry about it. I buy good quality, fresh, eggs. Many times I try to get them from a local farmer if I can.

However, If I am serving this to pregnant women, the elderly, small children or someone dealing with auto immune issues--I certainly wouldn't press my luck with this (just in case).

AND its actually (2) 8-inch pans. It was a typo and I am very sorry!