6 Layer Chocolate Cake

[Snowman5933]

We have company coming this weekend and I want to make an extra special cake. I want it to have 6 layers of chocolate cake with some kind of light and fluffy chocolate filling between each layer of cake. Then I want to cover the entire thing with dark chocolate fudge frosting with shaved chocolate and cocoa powder for garnish. Kind of a death by chocolate. I have a recipe for the cake that I think will turn out well; here it is:

Rich Chocolate Cake:
3 cups all-purpose flour
2 cups cocoa powder
1 tablespoon plus 1 teaspoon baking soda
2 teaspoons baking powder
4 cups sugar
1 teaspoon kosher salt
6 whole eggs
2 cups buttermilk
2 teaspoons vanilla extract
8 ounces unsalted butter, melted and cooled

This recipe will make 3 round cakes; I will slice each one in half to create the 6 layers. I've got the frosting covered. The problem is I don't what to use for the filling. I wanted to use chocolate mousse, but I looked for it at the store and could not find it, and I'm not sure if I can make it homemade. Suggestions???

Snowman

 

[Metal_Monkey]

Chocolate mousse sounds like a good filling, but the traditional way to make it involves uncooked eggs. Depends how advanced you are in the kitchen. Since you were looking to buy it in the store, I'm thinking you might prefer a short cut.

If you want death by chocolate, make ganache: Put a pound of semi-sweet chocolate morsels in a bowl. Heat a pint of heavy whipping cream (or regular whipping cream) just until it begins to boil, then immediately pour the cream over the chocolate. Gently stir the mixture from the center until you get a homogenous chocolate color. Let this sit at room temperature until it thickens into a spreadable consistancy - similar to Nutella (which is the same recipe, only with milk chocolate and infused hazelnuts).

If you want something lighter: combine whipping cream, cocoa powder, and powdered sugar in a mixing bowl, and whip it up. Don't go overboard with the sugar, it can get too sweet. I don't have a specific measurement, though, because I always change my mind how sweet I want my whipped cream. And make sure you add enough cocoa powder - you want a nice dark color. PLEASE NOTE: Start mixing on a slow speed and work your way up, or you'll be wearing the cocoa powder. Another tip, start with only a portion of the whipping cream you plan to whip, and add it in a steady stream once you've achieved some volume in the mixing bowl. You'll cut the time (and the mess) in half.

Let me know if you want any steps broken down!

 

[Salendire]

Sponge fingers soaked in a mixrue of 1/4 boiling water to 3/4 of chocolate powder, if u wanted something creamy use hot cream insted of water.

Thats how i used to do it at work

 

[M's girl]

How about.... for another layer maybe, mix some mousse or whipped cream with crunchy stuff, like (chopped and slightly roasted) nuts and other crispy things. That puts another dimension into the eating experience.

 

[red_jane_doe]

Chocolate Mousse

Publix here in GA has instant chocolate mousse in the pudding section. I've bought it at a couple of different stores. It's usually up on the top shelf, not exactly mixed in with the Jell-Os and puddings.

 

[Cuddlebunny]

Bailey’s Chocolate Mousse

4 large eggs

1/3 cup sugar

1 ½ cups whipping cream

¼ cup Bailey’s

12 ounce semi sweet or bittersweet chocolate (good quality)

Whisk the eggs and sugar together in a metal bowl (I use my kitchen-aid bowl). And set it over a pan of simmering water. Whisk the mixture until it reaches a temperature of 160 degrees (use an instant read or candy thermometer), it should take approx. 5 minutes. Whisk the entire time, being careful not to have scrambled eggs. Remove bowl from the pan of simmering water and place on your mixer and beat with the whisk attachment at medium – high speed until it is cool to your touch(on the outside of the bowl) and very thick. This should take approx. 10 minutes. While beating the egg and sugar mixture, melt your chocolate and cool to lukewarm. In a separate bowl, combine the whipping cream and Baileys together and beat until stiff peaks form. Pour the melted chocolate over the egg and sugar mixture and fold in until blended. Then fold in the whipped cream mixture. I will add a small amount of the cream mixture and blend it in (this will lighten up the mixture a bit) and then fold in the remaining until only streaks of white remain. Place in a bowl, cover with saran wrap and chill till set, overnight. Once set, it can be spread over a cake layer to be used as filling. Make sure you pipe a dam of your buttercream around the outer edges of the layers to prevent the mousse from being pushed out. This is also excellent served as just a mousse dessert.

 

[Cuddlebunny]

CHOCOLATE RASPBERRY GANACHE FILLING

one 10-ounce package frozen raspberries (in syrup), with their liquid,
thawed
1 1/2 cups heavy whipping cream
8 tablespoons (1 Stick) unsalted butter
1 1/4 pounds semisweet chocolate, cut into 1/4-inch pieces (use a good
quality, such as lindt, valhrona, callebault, etc.)
1/2 cup seedless raspberry preserves

1. Bring the raspberries and liquid from container to a boil and reduce
slightly. Use a food mill or a fine sieve to puree the berries and strain
away the seeds. Cool the puree.
2. Bring the cream and butter to a boil, remove from heat, and add
chocolate. Let stand 2 minutes, then whisk smooth.
3. Whisk in raspberry puree and cool until thickened.
4. Slice your cooled cake layers in two. Place on your cardboard or platter
and spread thinly with the seedless raspberry preserves. Spread with the
filling. Repeat with remaining layers. Mask outside of cake with remaining
filling.
NOTES & TIPS: I use this filling with the CHOCOLATE DEVIL'S FOOD CAKE.

 

[silverwhisper]

snowman: chocolate mousse is crazy easy to make at home. take a gander at some of these recipes.

ed

 

[YellowShirt]

If you want something easy which I think tastes delicious, try mixing Cool Whip with the dry powder from a pudding mix. You can use any flavor, maybe try traditional chocolate or even white chocolate for a frosting that's still white.

 

[Snowman5933]

Thanks for all of the great ideas. I'll let you guys/gals know how the cake turns out (I'm baking it saturday). I'm not uncomfortable making the mousse; I just didn't want to invest the time into it. Thanks again everyone.

Snowman

 

[SweetErika]

I would suggest making ganache, letting it cool, then whipping it with an electric mixer. It makes the absolute best chocolatey, fluffy filling or frosting, and is extremely easy to make and work with. It'll give you the mousse taste and mouth feel, but will hold up in/on a cake.

 

[Snowman5933]

I decided to start working on the cake tonight. I've already baked the three round cakes and they are on the cooling rack now. I went ahead and made the ganache...it wasn't as hard. I'm going to try whipping it like Erika said. So far so good. Thanks for all the great information.

Snowman

P.S. The cake is fully assembled and in the fridge. I will add the dark chocolate fudge frosting and shaved chocolate when I get up in the morning. Thanks again.

 

[Cockyfox]

That is definetly an orgasm waiting to happen.
I just might make that cake myself!

 

[BXGemini20]

MMMM. Cake...

 

[bourbonslut]

Good fallbacks for recipes:

www.allrecipes.com

www.foodtv.com

Also - go to a thrift store or used bookstore and buy an OLDER Joy of Cooking (like, the last edition!) Best for simple easy baking and cooking!

 

[Snowman5933]

We tried the cake after we got home from shopping today. It was very, very good. A chocolate orgasm...lol

 

[5pintshefound]

did you take a picture of it?! {lol the cake-not the orgasm }

and which filling did you use?!


~5PHF