CHOCOLATE CAKE w/CHOCOLATE MOUSSE

FILLING and MIRROR GLAZED

Ingredients:
• 2 cups sugar
• 1 ¾ cups all purpose flour
• ¾ cups cocoa powder
• 1 ½ teaspoon baking soda
• 1 ½ teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• ½ cup vegetables oil
• 2 teaspoon vanilla extract
• 1 cup boiling water
Chocolate mousse filing recipe follow….
Chocolate mirror Glaze recipe follow…

Procedure:
1.) Heat oven to 350F. Grease and flour two 9 inch round baking pan.
2.) Stir together sugar, flour, cocoa in a large bowl. Add eggs, buttermilk (if you don’t
have butter milk 1 cup of milk and add 2 tablespoons distilled vinegar wait for 10
minutes before using) oil, vanilla and beat on medium speed for about 2 minutes.
Stir in the boiling water. Your batter will be runny. Pour the batter into cake pans.
 3.) Bake for about 30-35 minutes or until toothpick test inserted comes out clean. Allow
to cool in the pan for 10 minutes. Remove from pans to wire racks. Cool completely.

4.) Once cake is cooled, use sharp serrated knife to torte each 9 cake cut each cake
evenly in half horizontally, so that you end up with four, thin 9 inch cake pieces.

5.) Place your first cake layer on the cake. Spread a big dollop of mousse filling on the
top of the layer cake. Repeat with the remaining cake layers, adding a layer of mouse
filling between each layer of the cake.

6.) Take any remaining mousse filling and spread it evenly around the entire outside
and top of the cake. Refrigerate for 45 minutes.

7.) I usually make the mirror glaze a day before.

8.) Remove cake from fridge and very slowly pour the mirror glaze over the top.

CHOCOLATE MOUSSE FILLING

Ingredients:
• ½ cup hot water
• 4 tbsp cocoa powder
• 1 ½ cups semi- sweets chocolate chips
• 2 cups heavy whipping cream
• 2tbsp granulated sugar

Procedure:

1.) Dissolve the cocoa powder in the hot water. In a double boiler or in the microwave
melt the chocolate chips just until smooth. Add the cocoa mixture and stir well to
combine. Allow the chocolate to cool completely before adding the whipped cream
in the next step.
2.) In separate bowl, beat the heavy whipping cream and sugar until stiff peaks form.
Add the whipped cream mixture to the melted chocolate and fold in with a spatula
until well combined. Refrigerate until ready to use.
 MIRROR GLAZE

Ingredients:
• 10 grams gelatin powder
• 210 grams sugar
• 110 grams water
• 65 grams cocoa powder
• 65 grams heavy cream
• 50 grams dark chocolate

Note: I used coverture chocolate for this recipe.

Procedure:
1.) In medium size bowl, bloom the gelatin in 1.8 oz cold water for at least 10
minutes.
2.) Bring the sugar, water, cocoa powder and heavy cream to a boil while stirring
constantly.
3.) When it comes to a boil stir in the chocolate and mix until dissolved.
4.) Add in the bloomed gelatin stir until dissolved.
5.) Pass the mixture through a fine-mesh sieve or use an immersion blender to blend
the mixture until it is smooth and glossy.
6.) Transfer the chocolate mixture in a jar and cover the surface of the chocolate
glaze in with plastic wrap. You can store in the refrigerator for few days or in the
freezer for few weeks.
7.) When you’re ready to use it, warm the chocolate glaze to the temperature
110f/44C before using it. If you do get a lot of air bubbles in the glaze, strain it
through a fine mesh strainer before using. Otherwise the tiny bubbles will show
on the finished cake.

Happy Baking Everyone. God Bless Us all!!!!