Chocolate Cake with Chocolate Mousse Filling and Chocolate Ganache Buttercream

I love our new house. The days and nights are getting cooler and I'm starting to worry that we can't turn on the heater yet (it needs some repair). But as long as I bake something during the day (which I usually do) and my new range heats up the kitchen, and I have my cozy down comforter over me at night, I'll not worry too much about freezing. Every week there's a different contractor in the house doing something, and there's an endless list of things to do, but I still love it.

I love the new town we live in. It's a real community where the neighbors take their dogs for long walks, and there is a spring garden market and a fall festival, and a farmer's market where locals gather every Saturday to meet the farmers and buy local produce. There are Gallery Walks and some great restaurants. I can walk or ride my bike to the grocery store, the library, or the post office. The kids walk to school and if they've forgotten something at home, I'm only two blocks away and I say, "Ok! I'll bring it right over!" - no problem. (We used to drive 30 minutes to school.) I'm spending a LOT less time in the car these days and that means... more time to bake (and do laundry)!

Last weekend, a friend asked me to make a birthday cake for her sister. About 30 people were invited to the party. She told me that the birthday girl loves chocolate and nonpareils, potato chips, and the Jersey shore. The chocolate and nonpareils I could work with. I was so happy with the way the nonpareils dressed up the cake. So pretty and sophisticated and no difficult piping. I'll be using those again for sure. She wanted just a Laverne and Shirley type "L" on top for the birthday girl's first initial. So simple, so pretty.

Each tier has two layers of dark chocolate cake with an inch-thick layer of chocolate mousse between them. A rich chocolate ganache buttercream covers the entire cake. All in, the cake required about 2 pounds of chocolate, 3 cups of cocoa powder, 5 sticks of butter and 3 cups of heavy cream. That's a lot of rich and yummy goodness.

Chocolate Fudge Cake
from Sky High by Alisa Huntsman and Peter Wynne
Makes a 9-inch triple layer cake, Serves 16-20

2 1/4 cups all purpose flour
1 cup unsweetened cocoa powder
2 1/4 teaspoons baking soda
1 1/4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 1/2 ounces unsweetened chocolate, coarsely chopped
1 cup milk
1 1/4 cups hot, strongly brewed coffee
2 eggs
1 cup real mayonnaise
1 1/2 teaspoons vanilla extract
2 1/4 cups sugar

1. Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans, line the bottoms with parchment and spray the parchment with cooking spray.
2. Brew the strong coffee. While the coffee is brewing, sift together the flour, cocoa, baking soda and powder, salt, and cinnamon and set aside.
3. Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate and let stand for a minute. Then whisk the mixture until smooth and set aside to cool slightly.
4. In a mixer bowl, beat together the eggs, mayonnaise, and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 cake pans.
5. Bake for 25-28 minutes, or until a cake tester inserted in the center comes out almost clean. (I also lightly press a finger on top of the cake and if it springs back, it's done.) Let the cakes cool in their pans on wire racks for 10-15 minutes. Unmold onto racks; carefully peel off the parchment and let cool completely, at least one hour.
6. To assemble the cake, place one layer on a cake stand. Cover the top evenly with half the White Chocolate Mousse, leaving a 1/4 -inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the Sour Cream Chocolate Icing over the filled cake. Spread all over the sides and top. Don't worry if some of the cake shows through. Refrigerate, uncovered, for at least 30 minutes to allow the icing to set. Cover the rest of the icing and set aside at room temperature.
7. Frost the top and sides of the cake with the remaining icing, which should have the consistency of mayonnaise. If the icing is too soft, chill briefly. If it is too stiff, microwave on high for just 2-3 seconds to soften, then stir to mix well. Use an offset spatula to swirl the frosting around the cake.

Chocolate Mousse

from Hersheys.com

I double this recipe for the two-tiered cake.

1 teaspoon unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
1/2 cup sugar
1/4 cup unsweetened cocoa
1 cup cold whipping cream
1 teaspoon vanilla extract


1. Sprinkle gelatin over cold water in small bowl; let stand 1 minute to soften. Add boiling water; stir until gelatin is completely dissolved and mixture is clear. Cool slightly.

2. Stir together sugar and cocoa in medium bowl; add whipping cream and vanilla. Beat on medium speed of electric mixer, scraping bottom of bowl occasionally, until mixture is stiff. Pour in gelatin mixture; beat until well blended. Spoon into serving dishes.

3. Refrigerate about 30 minutes before serving. Garnish as desired. Cover; refrigerate leftover desserts. Four 1/2 cup servings.

To double the recipe: Use 1 envelope gelatin; double remaining ingredients. Follow directions above, using large bowl instead of medium bowl.

Chocolate Ganache Buttercream

from Baked by Matt Lewis and Renato Polafito

Note: I made 1 1/2 recipes for the tiered cake and had some leftover

8 ounces bittersweet chocolate, finely chopped - or you can use a combination of dark and milk chocolate
3/4 cup heavy cream
1 tablespoon light corn syrup
3/4 cup (1 1/2 sticks) unsalted butter, soft but cool, cut into 1-inch pieces

Place both chocolates in the bowl of an electric mixer. In a small saucepan, bring the cream and corn syrup to a boil, then remove from the heat and immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes. Starting in the center of the bowl and working your way out to the edges, whisk the chocolate mixture until completely smooth. Set aside to cool to room temperature.

With the electric mixer fitted with the whisk attachment, on medium speed gradually add the butter pieces and mix until thoroughly incorporated. The frosting should be completely smooth and have a silky look. If the icing is too soft, refrigerate it, stirring every 10 or 15 minutes until it is the desired consistency.