Layered Chocolate Mousse Cake Food

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Line three 9-inch cake pans with foil, leaving about a 2-inch overhang on all sides. (See Cook's Note.)
• Add the cookies and sugar to the bowl of a food processor and pulse to fine crumbs. Drizzle in the butter and pulse until the crumbs are completely coated and moistened with the butter. Firmly press the crumb mixture into the bottom of one of the prepared pans; set aside.
• Add the dark chocolate pudding mix to a large bowl and whisk in 2 cups of the heavy cream. Continue whisking until light and fluffy, about 2 minutes. (It's fine if there are still a few granules in the mix; they will dissolve once set.) Pour the pudding mixture on top of the crumb crust and spread until even. Freeze until firm, about 2 hours.
• Meanwhile, clean out the bowl, add the chocolate pudding mix and whisk in 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into another prepared pan and freeze until firm, about 2 hours.
• Clean out the bowl again, then add the white chocolate pudding mix and whisk in the remaining 2 cups heavy cream. Continue whisking until light and fluffy, about 2 minutes. Pour into the third prepared pan and freeze until firm, about 2 hours.
• When all 3 layers are completely frozen, use the foil to lift out the cakes from the pans. Place the dark chocolate layer crumb-side down on a cake stand or large plate. Top with the chocolate layer and then with the white chocolate layer. Refrigerate until the layers are thawed and the cake is set, about 8 hours and up to overnight.
• Before serving, run a hot knife around the outside of the cake to smooth it and sprinkle the top with the chocolate shavings.

TRIPLE LAYER CHOCOLATE MOUSSE CAKE

Steps:

• Make the chocolate mousse: Put the chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• In a small saucepan, combine the milk, sugar and salt.
• Cook over medium heat, stirring with a wooden spoon, until the sugar dissolves and the milk comes to a boil.
• Remove the pan from the heat.
• With the motor of the food processor running, pour the hot milk through the feed tube.
• Process for 10 to 20 seconds, until the chocolate is completely melted.
• Using a spatula, scrape down the side of the work bowl.
• Add the oil and vanilla extract; process for 5 to 10 seconds, until the mixture is creamy.
• Scrape the chocolate mixture into a large bowl and cool for about 5 minutes, until tepid.
• In a chilled 4-1/2 quart bowl of a heavy-duty electric mixer fitted with the wire whisk attachment, whip the cream until soft mounds barely start to form and the cream is still pourable.
• Do not overwhip the cream.
• Using a large rubber spatula, gently fold one-third of the whipped cream into the tepid chocolate mixture to lighten it.
• Fold in the remaining whipped cream.
• Do not overfold the mousse or the texture will be grainy.
• Cover with plastic wrap and chill for 6 to 8 hours or overnight, until firm.
• Make the cake: Grease three 10-inch round cake pans.
• Cut three 10-inch circles of waxed paer and place in the bottom of each pan.
• Grease the pan well and then flour, tapping out the excess.
• Set aside.
• Place the oven racks two shelves apart.
• Preheat the over to 350 degrees F.
• Sift together the flour, baking soda and salt.
• Set aside.
• Place the coarsely chopped chocolate and the water on top of a double boiler and turn heat to medium-high, whisking occasionally until smooth.
• Remove from the top of the double boiler and cool slightly.
• Meanwhile, in a 4-1/2 quart bowl of a heavy-duty electric mixer using the paddle attachment, cream together the butter and the sugars.
• Add the vanilla.
• Add the eggs one by one, mixing on medium speed until blended.
• Using a rubber spatula, scrape down the sides of the bowl.
• With the mixer at its lowest speed, add half of the dry ingredients and the half of the buttermilk.
• When blended, add the remaining buttermilk and the chocolate mixture.
• Mix until blended then add the remaining dry ingredients.
• Mix on medium speed just until blended and the flour lumps disappear.
• Divide evenly among the three prepared pans and smooth the tops with an offset metal spatula.
• Bake for 28 to 32 minutes, or until a toothpick comes out clean.
• Remove the pans from the oven and place on wire cooling racks.
• Cool for 15 minutes and invert.
• Peel off the waxed paper and cool completely.
• Begin to assemble the cake: Place a dab of chocolate mousse and then a layer of the cooled cake on a 10-inch cardboard cake circle or the circular insert of a tart pan.
• Using a large rubber spatula, place about one-quarter of the chilled chocolate mousse on top of the first cake layer.
• Using a metal cake spatula, spread the mousse evenly not quite to the sides of the cake.
• There should be slightly less than one-half inch of mousse on top of the cake.
• Place the second cake layer on top and repeat the mousse layer.
• Place the third cake layer on top, then spread the remaining chocolate mousse over the top and sides of the cake, coating smoothly and evenly.
• Place the cake in the freezer for a minimum of four hours.
• Make the ganache glaze: Place the coarsely chopped chocolate in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Place in a large bowl.
• In a medium pan, scald the heavy cream and pour over the chocolate.
• Using a metal whisk, gently stir until smooth and melted.
• Continue stirring until the ganache is room temperature or just slightly warmer.
• Glaze and garnish the cake: Place the Oreos in a food processor fitted with the metal chopping blade.
• Process for 20 to 30 seconds, until finely ground.
• Remove the cake from the freezer and place on a wire rack that has been set over aluminum foil or a sheet pan.
• Slowly pour the ganache over the top of the cake, smoothing with a large metal cake spatula.
• When the top has been coated, slowly pour the ganache around the sides of the cake so it drips down and coats the sides.
• Use the spatula to spread the ganache evenly over the sides of the cake.
• When completely coated with the ganache, scoop the Oreo crumbs with your hand and press them onto the sides of the cake, coating its entirety.
• Refrigerate until ready to serve.

6 LAYER DREAMY CHOCOLATE MOUSSE CAKE- PAULA DEEN

Steps:

• Preheat oven to 350°. Grease and flour 3 (9-inch) square or round cake pans. In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add mik, coffee, oil, and eggs. Beat at medium speed with an electric mixer until smooth.
• Pour evenly into prepared pans and bake for 23 to 25 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes, Remove from pans, and let cool completely on wire racks.
• Using a serrated knife, cut cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate, spread with one-fifth of Dreamy Chocolate Mousse. Repeat procedure with remaining cake layers and mousse. Freeze cake for 1 hour. Spread Chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls if desired.
• Mousse:.
• In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
• In a small bowl, combine sugar and cocoa powder.
• In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover and chill for 4 hours.
• Chocolate Fudge Frosting
• In a medium saucepan, combine sugar and cream. Bring to a boil over medium-high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioner's sugar. Let mixture cool until it reaches a spreadable consistency.