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The Devil Made Me Do It Chocolate Cake Prepare cake and mousse a day before serving
Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
1 cup boiling hot brewed coffee
Glaze
2 tablespoons seedless raspberry jam
1 teaspoon water or Godiva chocolate liqueur
Mousse Filling
1 package unflavored gelatin
1/4 cup cold brewed coffee
1 3/4 cup heavy cream, divided use
8 ounces semisweet chocolate, chopped
1 tablespoon Godiva chocolate liqueur or vanilla extract
1 recipe ganache frosting (see below)
Garnish
1 bar (4 ounces) premium dark or semisweet chocolate, shaved into curls with a
vegetable peeler
1 tablespoon confectioners' sugar
For the cake: Heat oven to 350 degrees. Line bottoms of two 9-inch springform
pans with parchment paper. (Butter pan bottoms to hold paper in place.) Butter
and flour the lined bottoms and sides of pans.
In large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda
and salt. Add eggs, milk, butter and vanilla. Beat with an electric mixer for 2
minutes on medium. Stir in coffee. (Batter will be thin.) Pour into pans. Bake
25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool
in pans.
For the glaze: In a small, microwave-safe bowl, microwave jam for 20 seconds.
Blend in water or liqueur. Brush mixture on top of each cake layer while layers
are warm.
For the mousse: In a glass measuring cup, sprinkle gelatin over cold coffee and
allow mixture to soften for 1 minute. Microwave on high for 20 to 40 seconds and
allow to stand for 2 minutes or until granules completely dissolve. Alternately,
you can place the cup in a bowl of hot water and stir until gelatin dissolves.
In a double boiler, heat 1/4 cup heavy cream. Remove from heat and add
chocolate; stir until smooth. Blend gelatin and liqueur into chocolate mixture.
Refrigerate until slightly thickened but not gelled, about 10 minutes.
Meanwhile, in large bowl, whip remaining 1 1/2 cups cream until stiff peaks
form. Fold chocolate mixture into whipped cream until blended. Spread mousse
over one layer of cake in pan. Cover both cake layers with plastic wrap;
refrigerate overnight.
The next day, a few hours before serving, remove cakes from pans. Place
mousse-covered cake layer on plate. Top with second cake layer. Frost cake with
ganache (recipe follows), dipping the spatula in hot water if needed to create a
smooth finish. Garnish with chocolate curls and confectioners' sugar.
Melt chocolate in a bowl set in a pan of hot water. Let cool slightly.
In another bowl, beat butter with a spoon until creamy and smooth. Add sugar and
beat with an electric mixer until creamy and light. Add chocolate mixture and
liqueur; beat until blended.
