Chocolate Espresso Cake

By Hklbrries

From Joy Terry of Spokane, first place, Ghirardelli Chocolate Championship, 2010 Spokane County Interstate Fair.

Ingredients

• Cake:
• 1/3 cup water
• 1/2 cup Ghirardelli Sweet Ground Chocolate and Cocoa powder
• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 1/8 tsp salt
• 1 1/4 tbsp baking soda
• 2/3 cup Kahlua liqueur or coffee extract
• 1 cup buttermilk
• 1/2 cup vegetable or canola oil
• 2 large whole eggs
• Mousse:
• 2 cups chilled heavy whipping cream
• 1/2 cup light corn syrup
• 1/2 pound Ghirardelli Intense Dark Espresso Escape 60 percent Cacao Chocolate
• Frosting:
• 6 ounces Ghirardelli Bittersweet 60 percent Cacao Premium Baking Chips
• 1/2 cup butter, cut into 1/4-inch pieces
• 1 3/4 cups powdered sugar
• 3/4 cup whipping cream
• Garnish:
• Chocolate-covered espresso beans

Details

Servings 1

Preparation

Step 1

To make the cake: Bring water to boil, turn off and add cocoa powder; stir until combined and allow to cool.

Combine all dry ingredients and mix until well incorporated.

Add Kahlua, buttermilk, oil and eggs all at once while mixing. Scrape well and mix on low speed for two minutes.

Add cocoa water mixture and scrape. Mix on low speed for about one minute. Let batter rest for one hour.

Bake at 325 degrees in two 8-inch round cake pans, lightly greased and parchment papered, for approximately 45 minutes. Allow to cool completely before removing from pan.

For the mousse: Using electric mixer beat 1 1/2 cups whipping cream in bowl until peaks form. Refrigerate.

Combine remaining whipping cream and corn syrup in medium saucepan and bring to simmer. Remove from heat.

Add cacao chocolate and whisk until melted, smooth and slightly warm to touch. Pour warm chocolate mixture directly onto whipped cream and fold in gently. Chill mousse until almost set (can be prepared one day ahead).

To make the frosting: Melt chocolate baking chips to 100 degrees; set aside to cool.

Cream together butter and powdered sugar on high speed until light and fluffy. Add cooled melted chocolate and whipping cream; continue to beat for 15 minutes.

To assemble: Place one cake round on serving plate. Insert serrated knife halfway from the bottom and follow around the circumference, splitting the round in half. Spread 1/3 of the mousse on top. Stack another cake portion on top and spread another 1/3 of the mousse on top. Split last cake round and repeat.

Frost cake. Mound remaining mousse on top and decorate with chocolate-covered espresso beans.