The Very Best of Emeril

Using a serrated knife, cut each cake in half horizontally. Brush the tops

of three of the layers with 1/4 cup of the simple syrup. Place the bottom

layer on a 9−inch round of cardboard and set it on the wire rack. Spread 3/4

cup of the mousse evenly on top of the cake. Top with a second layer of

cake. Spread another 3/4 cup of the mousse over the top of the cake. Repeat

the same process with the third layer. Top with the fourth layer. If

necessary, shave off any uneven pieces of the cake with a serrated knife so

that it is smooth and even on all sides. Chill for 2 hours.

Spread the frosting evenly over the sides and top of the cake. Refrigerate

until the frosting sets. Place the chocolate curls on top of the cake. Slice

and serve with the ice cream.

Yield: 10 to 12 servings

Chocolate, Chocolate Mousse Layer Cake With Vanilla Bean

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The Very Best Of Emeril