Triple Chocolate Celebration Cake
Chocolate cake, 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.
Yield: 20 servings.
Assembly and serving
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
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.
Assemble and serve cake:
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).
Mound fruit atop cake. Refrigerate until ready to serve. (Cake can be assembled up to 8 hours ahead.)
Adapted from Bon Appétit - Cooking Class - Get more recipes - order a Bon Appetit Magazine subscription