Because, Chocolate Mousse Cake.

Holy cow, what just happened? It's the second week in January and only now am I starting to come down from the insanity that is the holiday season, i.e. marathon madness, excessive eating, high stress, coping with wine, no sleep, oh-shit-I-forgot-the-presents, joy of family time. Dear Lord. All I can say is, I'm so glad it's over, I can't wait for next year!

In the spirit of the holidays and treating yourself and your loved ones, I like to take some extra time and effort in making desserts. The art of baking is where my little heart is at peace and when something beautiful and delicious comes out that brings smiles to my family's faces, all the mayhem is worth it. That's why I believe this chocolate mousse cake is the ideal dessert for Christmas dinner. Yes, it takes a bit of an effort beforehand, but you can make it up to a week in advance and store it in the freezer until the big day. I actually recommend doing this for two reasons: the first is obvious - one less thing to fret over, because you know that day will be a challenge, and the second is letting the cake sit for a week really lets the flavors deepen and all of the layers get to know one another, giving the dish that extra bit of deliciousness. Of course Christmas isn't the only holiday this dessert is good for; Valentine's Day, New Years Eve, and a special someone's birthday or anniversary would also be great occasions!

Now, I will warn you, you will need several bowls, and you will need to wash them a couple times during the process. You also need room in your freezer, and at two reliable mixers (I recommend a stand mixer, such as a Kitchen-Aid, and a hand mixer as well). Other tools that are very important for success: a kitchen scale, reliable method of melting chocolate (microwave, double-boiler, whatever you are most comfortable with), a few good whisks and rubber scrapers, a spring-form pan (or a 9" round cake pan with well greased parchment paper), a torch (yes.), and an offset cake spatula. All that and a bit of passion/perseverance and you'll have your show stopping masterpiece dessert in no time! Well.. a bit of time, but, you'll be fine. I promise.

So, here it is:

Chocolate Mousse Cake

Stage One, making the cake layer:

Equipment:

• 9" Spring-form pan (a 9" round cake pan lined with parchment will work too)
• Two mixers (one stand mixer and one hand held will be fine)
• a kitchen scale
• microwave safe bowl*
• good whisk
• rubber scraper

Ingredients:

• 1/4 pound unsalted butter
• 4 ounces semisweet chocolate chips
• 4 large egg yolks
• 1/4 cup plus 2 tablespoons granulated sugar
• 2 egg whites

Directions:

1. Preheat oven to 325 and spray spring-form pan with cooking spray or grease with butter. If you're using a 9" round cake pan, spray the pan lightly and then press the parchment onto the pan folding the edges so the paper is pressed up against the pan and no ribbon-like folds will press into the batter. Then spray the parchment paper, generously. 
2. Place butter and chocolate in a microwave safe bowl and use the Melt Chocolate setting to melt the chocolate. Be careful not to burn the chocolate. You will see it soften and the chips will maintain their shape, but, never fear, take your whisk and gently stir the chocolate. You will see the chips soften and melt; if you stir too aggressively, the chips will cool and not fully melt in which case you can microwave for 5-10 second intervals, allowing them to rest for 30-60 seconds afterwards and then try stirring again. At this stage, it's okay if some small flakes of unmelted chocolate remain because they will melt in the oven when the cake is cooked. It is however highly important in stage 2 and moderately important in stage 3 to be sure the chocolate is completely melted and smooth.
3. *If your microwave is unreliable, or you simply don't like using it, you can set up a double boiler by simmering water in a saucepan on the stove and placing the chocolate/butter in a heatproof bowl over top. This method works particularly well if you have metal bowl that are wide enough so the steam does not get into the chocolate. When water meets chocolate that is trying to melt, the chocolate can seize and you will have to start from scratch. In this step, the butter acts as a stabilizer and seizing is less of a risk, but this is highly important in stage two when you are melting chocolate by itself.  
4. While the chocolate is melting and cooling you can work on the second part of the cake. In a stand mixer, place the egg yolks and sugar and beat on medium speed until it is a pale yellow color and ribbon like, about 3 minutes.
5. While the yolks and sugar are mixing, place the egg whites in a bowl and, using your hand mixer, whip them until they are at the stiff stage, but not dry.
6. Once the chocolate has cooled (DO NOT ADD HOT CHOCOLATE TO RAW EGGS - YOU WILL COOK THE EGGS AND RUIN IT!!), fold the chocolate into the egg yolk mixture. I find that using a whisk works well for this but a rubber scraper is fine too. Next, take 1/4 of the whisked egg whites and fold them into the chocolate/yolk mixture - a whisk for folding here is very convenient. Fold in the remaining egg whites. 
7. FINALLY, it's time to bake the first layer of the cake. Pour the batter into your prepared cake pan and place in the over for 20-25 minutes. While baking the cake will form a crust which will collapse when you cool it and turn it out, don't worry, it's normal.
8. When cake is done, take it out and allow it to cool for at least 10 minutes. Once cool, invert the cake onto your desired can working surface (this is where the cake will stay until being served, I recommend a tart pan base, a cardboard round wrapped in foil, a pretty serving plate, anything you like!) and place the cake in the freezer to ultra cool. I usually begin stage 2 when the cakes go in the freezer; waiting for the cake to cool is a good time to clean the bowl of the stand mixer and your chocolate melting bowl.

Stage one, bottom layer of Chocolate Cake

Stage Two, making the mousse layer:

Ingredients:

• 8 ounces semisweet chocolate chips
• 2 1/2 cups heavy cream
• 1 tablespoon granulated sugar
• 1 teaspoon instant espresso powder (optional)

Directions

1. Place the chocolate chips in your freshly clean, trusty chocolate melting bowl, and use the microwave, or preferred method, to melt the chocolate *don't forget notes in stage one on melting chocolate as they are even more important now. Use a whisk to stir the chocolate to ensure it is entirely melted, remember that it is important to let the chocolate rest while heating for complete melting; excessive stirring will cause faster cooling and result in unmelted chocolate nibs. If you are using espresso powder, stir it into the chocolate now.
2. Once chocolate is thoroughly melted you can begin whipping the cream, allowing the chocolate to cool during this time to an acceptable temperature for making the mousse. In your clean bowl of the stand mixer, pour in the chilled heavy cream and whip on medium. When the cream has begun to thicken you can add the sugar. Continue to whip the cream until stiff peaks form.
3. With your melted and cooled chocolate and whipped cream, it is time to finish the mousse. Take 1/4 of the heavy cream and place it on top of the chocolate. Using a whisk, very gently start to stir the whipped cream into the chocolate. I keep my whisk on the top layer of the chocolate at first, allowing the cream and chocolate to meet at a comfortable temperature as hastening this process will result in a chunky, seized chocolate mess. The best advice I can give is be patient, and stir, stir, stir! The ingredients, once combined, will be seem too moist but be smooth. 
4. Finally, fold the chocolate and partial cream mixture into the rest of the cream. This is another time when you may find a whisk is easier to use than a rubber scraper, but it's really your choice, just be gentle and make sure its thoroughly combined. You may find it helpful to use a rubber scraper to scrape the bottom and make sure there you aren't missing any portions. Continue folding until fully combined.



Stir, Stir, Stir! Then fold!

5. And now you have mousse! Grab your cake from the freezer ("ultra chill zone") and dollop the mouse on to make a THICK, luxurious, decadent layer. MMmm............. Use your offset cake spatula to smooth the mousse on top of the cake so the top is flat and the edges are flush. When satisfied with your masterpiece, and sampling a reasonable amount of mousse (quality control is of the utmost importance), return the cake to the freezer for 20-30 minutes until firm to the touch.

Lovely Mousse Layer

Stage Three, oh my ganache.

Ingredients:

• 1/2 cup of heavy cream
• 1 scant tablespoon butter
• 6 ounces semisweet chocolate chips

1. Congratulations, you've made it this far! You're almost done! While the cake is still in the freezer, but almost firm to the touch, you can start the ganache. Pour the heavy cream into a small saucepan and heat until slightly simmering; don't burn the milk, but scald it so it's as hot as possible without going too far. While the milk is heating, place the chocolate and butter in a heatproof bowl (I told you there was a lot of washing bowls involved!).
2. Once milk is scaled, pour it over the chocolate and butter and immediately cover in saran wrap. Let sit for 5-10 minutes. The heat from the milk will melt the chips. Using your whisk (I warned you about this too!) stir the cream into the chips until smooth. If you find that there are still some unmelted nibs in the ganache you can microwave for 10-15 seconds and let sit, covered for a minute and try stirring again. 
3. Allow the ganache to cool slightly, or give it a good stir, and remove the cake from the freezer. It's game time. 



Prepare to be ganached

4. Pour most, but not all, of the ganache onto the center of the cake and, working somewhat quickly and using your offset spatula, spread the ganache in a thin layer, working from the inside out. As you do this, work from the inside out and allow the ganache to fall down the sides of the cake. Once the top is covered, go around the sides, spreading it in the same manner. Use the bit remaining to finish covering the cake. This stage seals the cake which allows it to be frozen without losing it's lovely texture, so it's important to cover the entire cake. Also worth noting is the thickness of the ganache: you want a thin layer that will cover the whole cake but not be obtrusive when you go to put your fork into it and it's cold from the refrigerator. You'll be surprised that what you think is this while spreading is actually just right. 
5. Place the cake in the freezer for 1-2 weeks if making in advance, or in the refrigerator, covered, if serving tonight. I like to freeze the cake for at least a couple hours to firm up the ganache really well, and to make it easier to cover without turning the plastic wrap into a gooey, sticky mess. 

What a lovely cake

Stage four, EATING!!! I mean... "serving"

Ingredients:

• whipping cream
• sugar, preferably powdered
• vanilla

Directions:

1. Move the cake from the freezer to the refrigerator the day before you plan to serve it. 
2. Make the whipped cream. Now, I did not give amounts for whipped cream because everyone's tastes are different, but you want to pour a healthy amount (1-2 cups) of heavy cream into a bowl; the cream will whip faster if the bowl has been chilled in the freezer for 10 minutes beforehand. Whip the cream until soft peaks form and sprinkle in your sugar (2 tablespoons is a good amount to start with) and vanilla (about a teaspoon). Continue to whip until stiff peak stage. If using powdered sugar, this can be made ahead of time and the starch in the sugar will maintain the lovely, fluffy temperature. If using regular sugar, it's best to make the cream close to when you're serving it because it will separate a bit leaving you an odd liquid layer that is unappealing for guests but completely acceptable if sneaking some from the fridge. 
3. When it's finally showtime, get out a thin, sharp knife, and your torch (if you have one; the torching is almost all about appearance so it's not crucial. It does soften the ganache layer for easier forking, so if you aren't using a torch, let the cake sit at room temperature for 30 minutes before serving). 
4. Run the knife under hot water and wipe it off on a towel. While the blade is hot, place the tip in the center and gently make your first cut; run the knife under hot water again and continue the same process for the rest of the cuts. Cutting the slices individually allows the knife to stay hot while slicing, if you go from end-to-end your knife will be cooler and make for more difficult slicing i.e. potential ganache cracking: horror of horrors. 
5. Use your torch to flame the top of each slice giving it a luxuriously smooth appearance and nice soft texture.
6. Serve with whipped cream and enjoy your masterpiece! 

so many yums

P.S. Are you ready for a bonus? (not that it matters but...) It's gluten free!! Shh... don't tell!