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Chocolate, Chocolate Mousse Layer Cake With
Vanilla Bean
FOR THE CAKE
8
1
1
1
1
2
Eggs
Cup Plus 2 tablespoons sugar
/3 Cup Unsweetened cocoa powder
Cup Bleached flour
Teaspoon Baking powder
Tablespoon Butter
TO FINISH
1
1
1
1
1
2
8
3
3
1
Pound Confectioners' sugar
/2 Cup Unsweetened cocoa powder
Stick butter; at room temperature
Teaspoon Pure vanilla extract
/3 Cup Boiling water
Cup Heavy cream
Ounce Semi−sweet chocolate; melted
/4 Cup Simple syrup; (equal amounts of sugar and water, simmered until sugar dissolves)
Ounce Semi−sweet chocolate; shaved into curls
0 Scoops vanilla bean ice cream; up to 12
Preheat the oven to 350 degrees F.
For the cake:
Put the eggs and 1 cup of the sugar in a large mixing bowl and, with an
electric mixer fitted with a wire whisk, beat on medium−high speed until the
mixture is pale yellow, thick and has tripled in volume, about 8 minutes.
Sift the cocoa, flour and baking powder together in another large mixing
bowl. Add the egg mixture and fold to mix thoroughly. Grease 2 (9 by 2−inch)
round cake pans with the butter. Sprinkle each with a tablespoon of the
remaining sugar. Pour the cake batter evenly into the pans and bake until
the cake springs back when touched, about 25 minutes. Let cool for about 2
minutes. Using a thin knife, loosen the edges of the cakes and flip onto a
wire rack. Let cool completely.
Sift together the confectioners' sugar and cocoa powder into a medium−size
bowl. Add the butter and mix with an electric mixer until incorporated. Add
the vanilla and boiling water and mix until smooth. Let cool.
In the bowl of an electric mixer, combine the cream and the chocolate. On
medium speed. Whip until stiff peaks form, set aside.
To assemble the cake:
Line a baking sheet with parchment paper and place a wire rack over it.
Chocolate, Chocolate Mousse Layer Cake With Vanilla Bean
127
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