by Viviane Bauquet Farre
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my 11 recipes »
Photo by Viviane Bauquet Farre
Viviane Bauquet Farre's Notes:
Expand1 1/4 cup unbleached all purpose flour Ask a question about this ingredient
1 cup Dutch process cocoa – sifted Ask a question about this ingredient
2 teaspoons baking powder Ask a question about this ingredient
2 pinches sea salt Ask a question about this ingredient
8 large eggs – at room temperature Ask a question about this ingredient
1 1/2 cup organic sugar Ask a question about this ingredient
4 tablespoons unsalted butter – melted and slightly cooled Ask a question about this ingredient
1 cup strong coffee – cooled to room temperature Ask a question about this ingredient
9 ounces milk chocolate – coarsely chopped Ask a question about this ingredient
1 1/2 cup heavy cream Ask a question about this ingredient
1 tablespoon chocolate liqueur Ask a question about this ingredient
1 teaspoon pure vanilla extract Ask a question about this ingredient
12 ounces white chocolate – coarsely chopped Ask a question about this ingredient
1 1/2 cup heavy cream Ask a question about this ingredient
2 ounces bittersweet chocolate, as garnish Ask a question about this ingredient
Preheat oven to 375°F.
Ask a question about this stepPlace the flour, cocoa, baking powder and salt. Whisk until well blended.
Ask a question about this stepPlace the eggs in the bowl of an electric mixer. Whisk at high speed until very pale, thick and ribbony (about 2 minutes). Slowly add the sugar and continue whisking at high speed until soft peaks form, another minute.
Ask a question about this stepAdd half the flour/cocoa mixture to the whipped eggs. Fold in carefully. Add the melted butter and fold in carefully. Fold in the remaining flour/cocoa mixture, taking care not to overmix.
Ask a question about this stepDivide the batter equally into the prepared molds. Bake for 18 to 20 minutes until the cakes have risen and a skewer inserted in the center comes out clean. Remove from oven and let cool to room temperature before un-molding.
Ask a question about this stepCook’s note: The cakes can be prepared up to 24 hours ahead. Cool to room temperature, wrap in plastic wrap and refrigerate. Bring to room temperature before assembling the cake.
Ask a question about this stepTo make the milk chocolate mousse: Place the chocolate pieces in a double boiler. Melt the chocolate over simmering water, stirring constantly until smooth. Remove from heat and let cool until just warm to the touch.
Ask a question about this stepPlace the heavy cream, chocolate liqueur and vanilla in the bowl of an electric mixer. Whip at medium speed until thick, taking care not to overbeat or it will turn to butter. Pour the melted milk chocolate into the whipped cream and fold until well blended. Transfer to a container, cover and refrigerate for 2 to 4 hours.
Ask a question about this stepTo make the white chocolate frosting: Place the white chocolate pieces in a double boiler. Melt the chocolate over simmering water, stirring constantly until smooth. Remove from heat and let cool until just warm to the touch.
Ask a question about this stepPlace the heavy cream in the bowl of an electric mixer. Whip at medium speed until thick, taking care not to overbeat or it will turn to butter. Pour the melted white chocolate into the whipped cream and fold until well blended. Transfer to a container, cover and refrigerate for 2 to 4 hours.
Ask a question about this stepTo assemble the cake: Un-mold the chocolate cakes and cut in 4 even layers, about 1" thick (I use a cake leveler, it makes the job infinitely easier!). Place one layer of cake in the center of a serving platter. Line the rim of the platter with plastic wrap (this will keep the rim clean as you apply the frosting). Using a pastry brush, soak the cake with one quarter of the coffee and Cognac. Top with a third of the milk chocolate mousse and spread it evenly over the whole surface of the cake. Top with another layer of the chocolate cake. Repeat soaking with the coffee and Cognac, and spreading the milk chocolate mousse 2 more times until you have 3 layers. Top with the last layer of chocolate cake and soak with the remaining coffee and Cognac. Finish by applying the white chocolate frosting, first on the top, then on the sides. Save a little frosting for piping if desired: pipe a rim around the top edge. Remove the plastic wrap lining the platter and pipe the remaining frosting around the base of the cake. Loosely cover the cake with plastic wrap and refrigerate for 4 to 6 hours. Remove from refrigerator 30 minutes before serving.
Ask a question about this stepWhen ready to serve, shave the bittersweet chocolate using a vegetable hand peeler over the cake and around the rim of the platter.
Ask a question about this step© 2010 viviane bauquet farre – food & style NY LLC
Ask a question about this stepOh... thank you so much for your note! You just made my day... AND made me miss making chocolate cake! Happy baking :)
hi...i would like to make this cake for my friend's baby shower. can i omit the cognac? also can i make this a few days early..like 2 days before?
thanks, you have lovely cakes..i'm a fan
Yes, you can definitely omit the cognac. The main thing is to soak the cakes with the coffee as it will contribute greatly to the lightness of the whole cake. You can also make it 2 days ahead... no problem there!
Have fun making it and do let me know how it turns out!
If this is created by Viviane you're guaranteed to enter chocolate heaven: light and full of flavor. Enjoy!
Oh. My. God.
If this is not the ULTIMATE chocolate cake then I'll eat my hat... (as long as Viviane is the one who cooks it!)
Simply stunning!!
This is georgous!
Yum!
I created this layer mousse cake for the holidays... but I love making it for any special occasion, like birthdays or a big dinner party! The thing I love the most about it is that it's neither too rich, nor too sweet! It just melts in your mouth...
i do not drink. Please name a cognac to use in the cake. thanks
Dan is the founder of Kitchen Options
The mousse is now my go to for filling layer cakes, to resounding praise. Thank you!