Last weekend was my little brothers birthday, and I spent about ten hours in the kitchen cooking. I cooked a cake and dinner at my moms house on his birthday, then the next night proceeded to make him another gourmet meal and cake at my dads. This is my favorite part of birthdays, I mean, when else do you have the chance to make an abundance of food and not feel like you over did it? So I had the greatest weekend working in the kitchen making endless food and figured I should share it with you.
Now this is cake number one from meal one. This is a two layer chocolate cake with a chocolate mousse filling and chocolate butter cream frosting. The actual cake piece of this cake is really just a place to put your mousse and frosting. I usually don’t like to have more frosting then cake, but this frosting doesn’t leave that film in your mouth like many frosting’s do, especially store-bought. The mousse also worked beautifully with the cake. This was basically a chocolate creme pie with two thinner then normal layers of cake instead of a crust. I’d say it’s a great variation of chocolate creme pie.
¾ cup all-purpose flour
1 ⅕ cup sugar
¼ unsweetened cocoa powder
1 teaspoon baking soda
1 1/2 teaspoon baking powder
3/4 teaspoon salt
1/2 cup buttermilk
1/2 cup sour cream
1/4 cup and 2 tbsp unsalted butter, melted
1 teaspoon vanilla
3/4 cup hot coffee
1. Preheat the oven to 350°F. Butter and flour both cake pans. Set aside.
2. Mix the flour, sugar, cocoa powder, baking soda, baking powder and salt together. Set aside.
3. Mix the buttermilk, sour cream and melted butter together.
4. Pour the buttermilk mixture into the dry ingredients. Stir until blended.
5. Add the coffee and vanilla to the mixture, keep stirring until smooth.
6. Pour the batter evenly into the prepared cake pans.
7. Bake the cakes in a preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean. My cake ended up taking a lot longer, and it never rose like the original picture. This ended up working out alright because I just filled the slightly fallen cake with mousse instead of cutting it as a diamond shaped cake. I will put up the instructions for cutting in case your cake works out though.
8. Let the cake cool before decorating, and cutting, if you’re brave enough.
1 cup heavy cream
2 egg yolks
3 Tbsp honey
1/2 cup dark chocolate, chopped
1/4 cup semisweet chocolate, chopped (I just used chocolate chips)
1/2 teaspoon vanilla
1. Whip the cream to soft peaks. Set aside in the fridge.
2. Heat the honey to a boil as you whip the egg yolks until they are thick and ribbon like.
4. While whisking, pour the honey into the egg yolks. Continue to whip the mixture until it is cool and thick.
5. In a double boiler or a bowl placed over barely simmering water, melt the chocolate.
6. Pour the chocolate into the egg mixture and mix until completely mixed. Stir in vanilla.
7. Fold the chocolate mixture into the whipped cream until completely mixed together. Make sure you don’t overmix or deflate the mousse during this step.
Store in the refrigerator. Mousse should be used the same day.
Chocolate Buttercream Frosting
16 tbsp or 2 sticks of unsalted butter, at room temperature
3 1/2 cups powdered sugar
1/4 cup cream
1/2 teaspoon vanilla
6 ounces chocolate, chopped (I used semi-sweet chocolate chips)
1. Melt the chocolate in a double boiler. Set aside to cool slightly.
2. Beat the butter, sugar, cream and vanilla together until a thick frosting forms.(I added the cream to the recipe because it wasn’t thick enough so feel free to add more to find the right consistency for your frosting.)
3. Pour in the chocolate and mix until the frosting comes together and is evenly mixed.
1. Remove the Cooled cake layers from the pans. Place them on 6 inch cake rounds.
2. Using a serrated knife, cut a cone out of the center of both cake layers so that you have a cone- shaped recess in each cake layer. Be sure to leave enough cake around the sides and at the bottom otherwise it may not be able to stand. Also make sure the cones are the same sizes so when assembled a clean diamond mousse filling will form. (I skipped this part because my cake sunk enough to fit a good amount of mousse in between and didn’t rise enough to cut.)
This graphic is from Chasing Delicious: http://chasingdelicious.com
3. Fill each recess with the mousse. Use an icing spatula to make the mousse level with the top of the cake.
4. Chill the mousse filled layers in the fridge until firm, about 1 hour
5. Meanwhile melt 5 ounces of chocolate in a double boiler. Spread melted chocolate over a parchment covered baking sheet. put chocolate in freezer. This is for the chocolate brick decorations.
6. Remove the layers from the fridge. Carefully invert one layer onto the other, making sure the edges of the cake, and the mousse line up. Remove the cake round from the top of the cake.
7. Ice the cake with the butter cream frosting. Completely cover the top of the cake first, then the sides by placing extra icing on the top and moving it down over the sides of the cake. To get a smoother look, cool the cake with the first, thin layer of frosting for about fifteen minutes before finishing cake.
8. Take chocolate out of the freezer. Cut into strips. Break into small brick like pieces and decorate base of cake, or wherever you desire.
Recipe adapted from Chasing Delicious: http://chasingdelicious.com