Chocolate Walnut Mousse Cake Food

CHOCOLATE WALNUT CAKE

Steps:

• Preheat your oven to 350 degrees F. Spray (3) 9 inch cake pans with Pam baking spray.
• In a medium kettle, combine water and sugar. Bring to a boil, and cook for 1 minute.
• Remove from heat and whisk in the dark chocolate and butter until melted. Add in oil and vanilla.
• Cool slightly and whisk in eggs one at a time. Then stir in cocoa powder, baking powder, baking soda, and salt.
• Gradually stir in flour a little at a time until just combined. Do not over mix.
• Fold in walnuts.
• Evenly divide batter between prepared pans and bake for 30-35 minutes.
• In a large bowl, beat butter until light and fluffy. Stir in vanilla. Stir in powdered sugar a little at a time. Add heavy cream as needed to reach your desired consistency.
• In a large bowl combine butter and cream cheese until light and fluffy. Stir in cocoa powder, vanilla, and salt.Add powdered sugar a little at a time, adding heavy cream as needed.
• In a small bowl, combine walnuts and chocolate chips.
• In a small kettle , heat up the heavy whipping cream until steaming. Pour over chocolate chips. Allow to stand for 1 minute before whisking until smooth
• Frost the first cake layer with around 1 cup of frosting.
• Place the second cake layer on top, and repeat.
• Top with the final cake layer.
• Spread chocolate frosting over the top and down the sides of the top layer.
• Coat the bottom of the cake with the walnut/chocolate chip mix
• Drip ganache down the sides of the cake by using a squeeze bottle.
• Pipe dollops of chocolate frosting on top using a star tip.
• Sprinkle with remaining walnut and chocolate chips.

CHOCOLATE-WALNUT MOUSSE CAKE

Steps:

• Preheat the oven to 350 degrees. Butter the bottom and sides of an eight-inch springform pan.
• Scatter the walnuts on a baking sheet and place in the oven. Bake until lightly browned and crisp, stirring occasionally, about 10 minutes. Let cool. Set aside eight of the largest pieces for garnish. Chop the rest into small pieces.
• Put the chocolate squares and butter in a saucepan and set the saucepan in a skillet of simmering water. Keep the water at a simmer. Stir the chocolate and butter until the chocolate squares are melted.
• Whisk the egg yolks and sugar in a mixing bowl and beat until the mixture is light and lemon-colored.
• Add the chocolate mixture to the egg mixture, stirring to blend well.
• Beat the egg whites until stiff but not brittle. If the whites are too stiffly beaten, they will not fold in properly.
• Add half the egg whites to the chocolate mixture, and beat. Using a rubber spatula, fold in the remaining whites and the chopped walnut pieces.
• Pour three-quarters of the mixture into the prepared pan. Reserve the remaining chocolate mixture for the frosting.
• Place the pan in the oven and bake for 50 minutes to one hour. The cake is done when a knife, straw, toothpick or cake tester inserted in the center of the cake comes out clean.
• When the cake is done, transfer it to a rack. Let it stand about 10 minutes. Remove the rim from the springform pan. Cool the cake thoroughly.
• Spoon a portion of the reserved chocolate mixture around the sides of the cake, smoothing it over. Build it up slightly around the top of the cake. Add the remaining mixture to the top of the cake and smooth it over.
• Hold a small sieve over the cake and spoon the cocoa into it. Sprinkle it evenly over the top of the cake. Chill briefly.
• Add the confectioners' sugar to the sieve and sprinkle it over the cocoa. Decorate with the reserved walnuts and the violets.

CHOCOLATE WALNUT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.