CAKE - Triple Fudge Cake

By Aemelia

Ingredients

• CAKE:
• (from Sky High by Alisa Huntsman and Peter Wynne)
• 2 1/4 cups all purpose flour
• 1 cup unsweetened cocoa powder
• 2 1/4 teaspoons baking soda
• 1 1/4 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 1/2 ounces unsweetened chocolate, coarsely chopped
• 1 cup milk
• 1 1/4 cups hot, strongly brewed coffee
• 2 eggs
• 1 cup real mayonnaise
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups sugar
• White Chocolate Mousse:
• (makes 1 1/2 cups)
• 4 ounces white chocolate, coarsely chopped
• 1 cup heavy cream
• 1 egg white
• 1 Tablespoon sugar
• Sour Cream Chocolate Icing:
• (makes 2 1/2 cups)
• 12 ounces bittersweet or semisweet chocolate, coarsely chopped
• 1 stick (4 ounces) unsalted butter
• 2 tablespoons light corn syrup
• 1/4 cup half and half, at room temperature
• 1/2 cup sour cream, at room temperature.

Details

Adapted from marzipanmom.blogspot.com

Preparation

Step 1

CAKE:
1. Preheat the oven to 350 degrees F. Butter three 9-inch round cake pans, line the bottoms with parchment and spray the parchment with cooking spray.
2. Brew the strong coffee. While the coffee is brewing, sift together the flour, cocoa, baking soda and powder, salt, and cinnamon and set aside.
3. Put the chocolate in a large heatproof bowl. Bring the milk to a simmer. Pour the hot coffee and milk over the chocolate and let stand for a minute. Then whisk the mixture until smooth and set aside to cool slightly.
4. In a mixer bowl, beat together the eggs, mayonnaise, and vanilla until well blended. Gradually beat in the sugar. Add the dry ingredients and mocha liquid alternately in 2 or 3 additions, beating until smooth and well blended. Divide the batter among the 3 cake pans.
5. Bake for 25-28 minutes, or until a cake tester inserted in the center comes out almost clean. (I also lightly press a finger on top of the cake and if it springs back, it's done.) Let the cakes cool in their pans on wire racks for 10-15 minutes. Unmold onto racks; carefully peel off the parchment and let cool completely, at least one hour.
6. To assemble the cake, place one layer on a cake stand. Cover the top evenly with half the White Chocolate Mousse, leaving a 1/4 -inch margin around the edge. Repeat with the second layer and the remaining mousse. Set the third layer on top and pour half the Sour Cream Chocolate Icing over the filled cake. Spread all over the sides and top. Don't worry if some of the cake shows through. Refrigerate, uncovered, for at least 30 minutes to allow the icing to set. Cover the rest of the icing and set aside at room temperature.
7. Frost the top and sides of the cake with the remaining icing, which should have the consistency of mayonnaise. If the icing is too soft, chill briefly. If it is too stiff, microwave on high for just 2-3 seconds to soften, then stir to mix well. Use an offset spatula to swirl the frosting around the cake.

MOUSSE:
1. Melt the white chocolate with 1/4 cup of the cream in a double boiler. Whisk until smooth. Remove from the heat and let the mixture cool to room temperature.
2. After the chocolate has cooled, beat the remaining heavy cream in a clean bowl until soft peaks form. In another clean bowl, whip the egg white with the sugar until fairly stiff peaks form.
3. Fold the beaten egg white into the white chocolate cream, then fold in the whipped cream just until blended. Err on the side of undermixing. (Chill the mousse in the refrigerator if too soft.)

ICING:
1. Melt the chocolate with the butter and corn syrup in a double boiler over barely simmering water or in a heavy pan over very low heat. Remove from the heat and whisk until smooth.
2. Whisk in the half and half and sour cream. [Use while soft for first layer of icing (crumb coat). Then allow to cool and thicken until the icing is a spreadable consistency for second frosting layer.]