It’s been a few months since I’ve managed to make the CSB cake, but I’m back on track!
This month’s cake presented some challenges. The cake recipe itself came out very moist, almost wet – which made it a bit of a handful to work with while decorating. The white chocolate mousse failed entirely the first time around (mostly because I misread and added all of the cream to the chocolate – hence the white chocolate ‘sauce’ you’ll see in a later pic), but I made a milk chocolate mousse the second time around (being out of white chocolate) and it was still really soft – the extra chocolate liqueur should have helped it hold up more, but others reported soft mousse as well, so if I were making this again I’d use some other mousse recipe. The frosting came out fine, although it took longer to set up for the final coat than I’d like, and it was un-pipeable. I wanted to do something more interesting for decoration, but it really wasn’t going to happen with this frosting.
The taste was great, though – the cake was soft and flavorful, the frosting was dense and fudgy, and the mousse had soaked into the layers enough to make nice gooey mess. Incredibly rich – I’ve had two parties now with this cake and still have some left over. Help!
Recipe: Triple Chocolate Fudge Cake
(from the Sky High: Irresistible Triple Layer Cakes cookbook)
Makes a 9″ triple layer case – serves 16 to 20
2 1/4 cups all-purpose flour [I used White Lily]
1 cup unsweetened cocoa powder [I used Ghirardelli]
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
1 cup mayonnaise (use real mayonnaise and not a low fat or fat-free version or anything labeled “salad dressing”)
1 1/2 teaspoons vanilla extract
2 1/4 cups sugar
White Chocolate Mousse (recipe below)
Sour Cream Chocolate Icing (recipe below)
1. Heat oven to 350F. Butter bottom and sides of 3 (9-inch) cake pans. Line bottom of pans with parchment or wax paper and butter the paper.
2. For batter, sift together flour, cocoa powder, baking soda, baking powder, salt, and cinnamon. Set aside the dry ingredients.
3. Put chopped chocolate in heat-proof bowl. Bring milk to a simmer. Pour the hot coffee and milk over the chocolate. Let stand 1 minute, then whisk until smooth. Let the mocha liquid cool slightly.
4. In a mixer bowl, beat together the eggs, mayonnaise, and vanilla until well blended. Gradually beat in sugar. Add dry ingredients and coffee liquid alternately in 2 or 3 additions, beating until smooth. Divide batter among pans.
5. Bake 25-28 minutes, or until pick inserted in center comes out clean. Let cakes cool in pans on wire racks 10-15 minutes. Unmold cakes. Peel off paper lining and cool completely, at least 1 hour. (The layers can be baked a day ahead, wrap well, and refrigerated)
To Assemble the Cake:
1. Place one cake layer flat-side up on cake stand. Cover top with half the white chocolate mousse, leaving 1/4 -inch margin around edge. Repeat with second layer.
2. Set third layer on top and pour half the sour cream chocolate over the filled cake. Spread all over the sides and top. Don’t worry if cake shows through. The first frosting is to seal in the crumbs which is whey professinal call it a “crumb coat”. Refrigerate cake uncovered for at least 30 minutes to allow the icing to set. Cover the rest of the icing and set aside at room temperature.
3. Frost the top and sides of the cake with the remaining icing, which should have the consistency of mayonnaise. If the icing becomes too soft, chill briefly. If icing becomes too stiff, microwave on high 2 or 3 seconds to soften, and then stir to mix well. Use an offset palatte knife or the back of a spoon to swirl the frosting decoratively around the cake.
White Chocolate Mousse:
4 ounces white chocolate, coarsely chopped
1 cup heavy cream
1 egg white
1 tablespoon sugar
For mousse, melt white chocolate with 1/4 cup cream in a double boiler or in a small metal bowl set over a pan of very hot water. Whisk until smooth. Remove from heat and cool to room temperature.
When it has cooled, beat the remaining 3/4 cup heavy cream until soft peaks form. In another clean bowl, whip egg white with sugar until fairly stiff peaks form.
Fold the beaten egg white into white chocolate cream. Then fold in the whipped cream just until blended (do not overwhip or your icing will split).
[I tried this with milk chocolate and it was still too mushy; after refrigerating for an hour, I was able to get some of it into the middle of the cake using the big gaps made by the sunken cake bits to hold it in. Still, it was tasty.]
Egg white awaiting folding into ganache
Sour Cream Chocolate Icing:
12 ounces bittersweet or semisweet chocolate, coarsely chopped
1 stick unsalted butter
2 tablespoons light corn syrup
1/4 cup half-and-half, at room temperature
1/2 cup sour cream, at room temperature
Melt chocolate with butter and corn syrup in a double boiler over barely simmering water or in a heavy pan over very low heat. Remove from heat and whisk until smooth.
Whisk in half-and-half and sour cream. Use while soft.