Black Tie Mousse Cake

Name: Black Tie Mousse Cake
Ingredients: See preparation instructions.; Bottom Layer: Dark Chocolate Cake; Ordinary cake mix; Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.; Second Layer: Dark Chocolate Cream Cheese Mousse; 1t. Knox unflavored gelatin; 1T. Cold water; 2T. Boiling water; 4oz. Semi sweet chocolate, chopped (use chocolate chips); 4oz. Cream cheese, cubed; 3/4 c. Heavy cream; 1/2 t. Granulated sugar; Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.

13 ingredients

1 steps

Ingredients

See preparation instructions.
Bottom Layer: Dark Chocolate Cake
Ordinary cake mix
Bake according to directions on box, using round pans and cool. Once cooled, (cut cake into layers if you choose and use one layer) make a collar using wax paper. Make the collar at least four inches taller than cake.
Second Layer: Dark Chocolate Cream Cheese Mousse
1t. Knox unflavored gelatin
1T. Cold water
2T. Boiling water
4oz. Semi sweet chocolate, chopped (use chocolate chips)
4oz. Cream cheese, cubed
3/4 c. Heavy cream
1/2 t. Granulated sugar
Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have completed spread onto cake and refrigerate.

Directions

1

{"0":"Third Layer: Italian Custard Mousse","2":"3 Egg yolks","3":"1\/4 c. Sugar","4":"3T. Flour, sifted","5":"1t. Knox unflavored gelatin","6":"1 3\/4 c. Heavy cream","7":"1t. Vanilla extract","9":"Beat egg yolks until pale. Add sugar, flour and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly pour on top of chocolate mousse and freeze while getting the icing ready.","12":"Forth Layer: Dark Chocolate Ganache","14":"1 1\/2 c. Heavy cream","15":"2T. Butter","16":"18oz. Semi sweet chocolate, chopped","18":"Bring butter and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool (slightly warmer than room temp) until it starts to thicken. Remove cake from freezer and remove the collar. Pour some of the ganache (what you feel comfortable working with) and using a spatula spread it evenly across the top and sides of cake. While this is still wet put chocolate chips onto the side of the cake. And refrigerate. Continue to let the remaining ganache cool and firm up, place into a cake decorating bag with star tip and place a boarder on the cake if you like."}