* Exported from MasterCook *
Triple Chocolate Celebration Cake
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake
2 3/4 cups cake flour
1 cup unsweetened cocoa powder
2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon baking powder
2 3/4 cups sugar
4 large eggs
2 large egg yolks
1 cup vegetable oil
1 cup sour cream
1 tablespoon vanilla extract
3/4 cup miniature semisweet chocolate chips
Ganache
3 cups whipping cream
1 1/2 pounds bittersweet (not unsweetened) or semisweet
chocolate -- finely chopped
Mousse
4 1/3 cups chilled heavy whipping cream
1/2 cup light corn syrup
1 1/4 pounds bittersweet (not unsweetened) or semisweet
chocolate -- finely chopped
Assembly and serving
2/3 cup seedless raspberry jam
3/4 pound bittersweet (not unsweetened) or semisweet
chocolate -- finely chopped
3 1/2 pint baskets raspberries
1/2 pound cherries
1 1 pint basket small strawberries
1 1/2 pint basket blueberries
1 1/2 pint basket blackberries
Make cake:
Position rack in center of oven and preheat to 350 F. Butter and flour two
10-inch-diameter cake pans with 2-inch-high sides; line each with round of
parchment paper or waxed paper. Combine first 5 ingredients in medium bowl;
whisk to blend well. Using electric mixer, beat sugar, eggs and egg yolks in
large bowl until very thick and heavy ribbon falls when beaters are lifted,
about 6 minutes. Add oil, sour cream and vanilla, then dry ingredients all
at once to egg mixture. Beat at low speed until just blended, about 1
minute. Scrape down sides of bowl. Beat at high speed until well blended,
about 3 minutes. Fold in chocolate chips; divide batter between prepared
pans (about 3 3/4 cups batter in each).
Bake cakes until tester inserted into center comes out clean, about 40
minutes. Cool cakes completely in pans on racks. Cover; let cakes stand at
room temperature overnight.
Make ganache:
Bring cream to simmer in heavy large saucepan over medium-high heat. Remove
from heat. Add chocolate and whisk until melted and smooth. Transfer ganache
to glass bowl. Let stand until thick enough to spread, about 4 hours. (Can
be made 1 day ahead. Cover; chill.)
Make mousse:
Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form;
refrigerate. Combine remaining 1 cup cream and corn syrup in heavy medium
saucepan and bring to simmer. Remove from heat. Add chocolate and whisk
until melted, smooth, and still warm to touch. Pour warm chocolate mixture
directly onto whipped cream and fold in gently. Chill until mousse is set,
at least 8 hours. (Can be prepared 1 day ahead. Cover and keep
refrigerated.)
Assemble and serve cake:
Cut around pan sides; turn out cakes. Peel off paper. Cut each cake
horizontally in half. Place 1 cake layer, cut side up, on 9-inch cake board
round. Place another layer, cut side up, on clean baking sheet. Spread each
with 1/3 cup raspberry jam. Chill until jam sets, about 15 minutes
If ganache is chilled, microwave on defrost setting in 15-second repetitions
until just soft enough to spread, stirring occasionally. Drop 1 cup ganache
by rounded teaspoonfuls over each jam layer. Using offset spatula (angled
blade), gently spread ganache to cover jam. Drop 3 cups mousse by heaping
spoonfuls onto each ganache layer; gently spread to cover. Refrigerate cake
layers 30 minutes. Using large metal spatula, place cake layer from baking
sheet, mousse side up, atop cake layer on cake board. Place third cake
layer, cut side down, on cake (reserve remaining cake layer for another
use). Spread 1 cup mousse over top of assembled cake. Using spatula, spread
sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps
and make smooth surface. Transfer cake to platter.
Turn 1 large baking sheet upside down on work surface. Arrange two
20-inch-long pieces of foil on work surface. Cut two 4 1/2-inch-wide by 15
3/4-inch-long strips from parchment paper. Lay 1 parchment strip, onto each
sheet of foil. Place chocolate in medium metal bowl; set bowl over saucepan
of simmering water (do not allow bottom of bowl to touch water). Stir until
chocolate is smooth and very warm to touch (about 115�F). Remove bowl from
over water.
Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 parchment
strip. Using long offset spatula (angled blade), spread chocolate evenly
over parchment strip, covering completely (chocolate will run over sides of
strip). Lift edge of chocolate-coated strip with tip of knife. Slide hands
between parchment strip and foil, lift entire parchment strip and place it,
chocolate side up, on inverted baking sheet. Refrigerate until chocolate on
strip is set and loses gloss but is still flexible (do not let chocolate
become too firm), about 1 1/2 minutes. Using fingertips, lift
chocolate-coated strip and attach, chocolate side in, to side of cake. Press
strip to seal chocolate to side of cake (strip will stand about 1 inch above
top edge of cake).
Coat remaining parchment strip with chocolate, transfer to inverted baking
sheet; chill until set but still flexible. Arrange 1 end of second strip
against (but not overlapping) 1 end of first strip. Press second strip to
seal chocolate to side of cake (both strips will just encircle cake).
Refrigerate cake until chocolate strips are firm, about 30 minutes.
Carefully peel parchment paper off chocolate strips. Chill cake at least 3
hours and up to 1 day.
Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be
assembled up to 8 hours ahead.)
Adapted from Bon App�tit - Cooking Class - Get more recipes - order a Bon
Appetit Magazine subscription
S(Internet Address):
"http://www.pastrywiz.com/dailyrecipes/recipes/601.htm";
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 9313 Calories; 576g Fat (53.8%
calories from fat); 96g Protein; 1017g Carbohydrate; 34g Dietary Fiber;
2354mg Cholesterol; 5275mg Sodium. Exchanges: 19 1/2 Grain(Starch); 5 Lean
Meat; 2 1/2 Fruit; 3 Non-Fat Milk; 111 Fat; 45 1/2 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Thanks & have a great day!
Linda Zaworski
------------------------ Yahoo! Groups Sponsor --------------------~-->
Take a look at donorschoose.org, an excellent charitable web site for
anyone who cares about public education!
http://us.click.yahoo.com/O.5XsA/8WnJAA/E2hLAA/QXMplB/TM
--------------------------------------------------------------------~->
Yahoo! Groups Links
<*> To visit your group on the web, go to:
http://groups.yahoo.com/group/CAKE-RECIPE/
<*> To unsubscribe from this group, send an email to:
[EMAIL PROTECTED]
<*> Your use of Yahoo! Groups is subject to:
http://docs.yahoo.com/info/terms/
