CHOCOLATE MOUSSE LAYER CAKE WITH GANACHE

SKOPELOS_cake_BIG

 

SKOPELOS AT NEW WORLD
BRANDON MELTON

 

CHOCOLATE MOUSSE LAYER CAKE WITH GANACHE

Chocolate Cake:
8 oz. sugar
7 oz. all-purpose flour
3 oz. cocoa powder
¾ tsp. baking powder
¾ tsp. baking soda
½ tsp. salt
1 egg
4 oz. milk
2 oz. vegetable oil
1 tsp. vanilla
4 oz. boiling water

Preheat oven to 350 degrees. Coat two spring form pans (4” each) with butter and sugar. Sift together all dry ingredients into mixing bowl. Add hot water to mixture and whisk until smooth (don’t over-whisk.) Divide mix into two 4” spring form pans and place on sheet pan in oven for 22-26 minutes or until pick inserted into center comes out clean. Remove from oven and place on cooling rack until cool. Remove form and cool completely, wrap with plastic wrap and refrigerate for 1-2 hours. Once chilled very carefully slice into four even layers with fine serrated knife.

Mousse:
5 oz. milk chocolate
8 oz. Heavy cream
1 oz. coffee
2 eggs
1 Tbsp. sugar

In a double boiler, melt chocolate and coffee together until smooth. While melting chocolate, in another bowl, whisk heavy cream to firm peaks. In a third bowl, whisk eggs and sugar until tripled in volume and thickened. Once achieved, add to chocolate mixture, take off heat and fold in the whipped cream. Refrigerate for 1-2 hours until completely set.

Chocolate Rum Ganache:
5 oz. semi-sweet chocolate
6 oz. heavy cream
2 Tbsp. dark rum

Place chocolate in a mixing bowl. Heat cream in a small pot to a gentle boil and add rum. Stir cream mixture into chocolate until smooth and pour over top of chilled cake. Garnish with fresh raspberries.