Recipe

Chocolate Celebration Cake Recipe

Add Step-by-Step Photos	Chefg / All my dishes 2 years, 9 months ago This recipe came from Bon Appitite, it is time consuming but well worth it on so many levels! Chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later. Prep:24m Cook:40m Servings:20	Chefg
	difficult

Does this look good? Yeah! / Nope

Fans

goddess_mo

berry

shepherdre

luvlybabyc

fuzzy

Ingredients

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

parchment or wax paper (for cake pans and two 4 1/2-inch-wide by 15 3/4-inch-long strips for chocolate decoration)

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

Directions

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 sauce pan 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 round 9 inch cake board. 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, 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.)

Recent Gawkers

hopscotc

rabid

cutegirl

decorato

emoguy42

jasmin

f9goatee

marieh

kellyqua

petsitte

bonka95

jafar

Not quite what you're looking for? See more Dessert / Cakes

Or see more just like this

Comments

zena824 2 years, 7 months ago said:
I love the way this looks and sounds..... Im a big cake person...I love cakes.....

linebb956 2 years, 3 months ago said:
OMG this should be against the law! WOW.. totaly awesome!

jackkekempsey 2 years, 1 month ago said:
How much will to recipe.... i cannot can do harder one.

jackkekempsey 2 years, 1 month ago said:
I do make want when was harder recipe.
thank love

luvlybabycherub 1 year, 8 months ago said:
Mine didnt look even close to that (not much of an artist) but it tasted AWESOME! xD
i used less sugar and strawberry jam instead tho

fuzzy 1 year, 7 months ago said:
Omg..my thighs hate you!! lol

shepherdrescue 1 year, 6 months ago said:
Wow Chef, what an enterprise! But for that special someone, this has "love you" written all over it! The picture alone is worth a five!

goddess_mom_2_3 1 year, 3 months ago said:
Extravagant and fabulous - what a recipe! Gets my five