Black Tie Mousse Cake 2

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• 1 (18 ounce) box chocolate cake mix
• 1 1/4 cups water (or whatever quantity your cake mix calls for)
• 3 eggs (or whatever quantity your cake mix calls for)
• 1/2 cup vegetable oil (or whatever quantity your cake mix calls for)
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• 4 ounces semi-sweet chocolate chips
• 4 ounces cream cheese, cubed
• 3/4 cup heavy cream
• 1/2 teaspoon sugar
• 3 egg yolks
• 1/4 cup sugar
• 3 tablespoons flour, sifted
• 1 teaspoon unflavored gelatin
• 1 3/4 cups heavy cream
• 1 teaspoon vanilla
• 1 1/2 cups heavy cream
• 2 tablespoons butter
• 18 ounces semisweet chocolate, chopped

Recipe

• 1 cake.
• 2 bake according to package directions using 2 round cake pans.
• 3 when cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
• 4 second layer: dark cream cheese mousse.
• 5 melt chocolate and cream cheese together.
• 6 let cool.
• 7 soften gelatin with cold water for one minute then add boiling water.
• 8 stir until dissolved and clear.
• 9 let this cool while you start whipping the heavy cream and sugar.
• 10 continue to whip until stiff peaks form.
• 11 add 1/4 of the cream to the chocolate mixture and mix thoroughly.
• 12 fold this into the remaining cream.
• 13 once you have completed, spread onto cake and refrigerate.
• 14 third layer:italian custard mousse.
• 15 beat egg yolks until pale.
• 16 add sugar, flour and gelatin, beating until mixed.
• 17 bring cream and vanilla to a boil.
• 18 add a small amount of cream to egg mixture while stirring.
• 19 gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
• 20 continue to cook until custard begins to thicken.
• 21 cool slightly and pour on top of chocolate mousse.
• 22 freeze while getting the icing ready.
• 23 fourth layer:dark chocolate ganache.
• 24 bring butter and cream to a boil.
• 25 pour over chocolate and let sit for 5 minutes.
• 26 stir until smooth.
• 27 let cool to slightly warmer than room temperature until it starts to thicken.
• 28 remove cake from freezer and remove the collar.
• 29 pour some of the ganache over top of cake and spread it evenly across top and sides.
• 30 while the ganache is still wet, cover sides of cake with chocolate chips.
• 31 refrigerate.
• 32 let remaining ganache cool and pipe through decorating bag onto cake.