What is better than chocolate? More chocolate. Lots more chocolate. Did I mention something about chocolate?
I originally found this recipe at Annie’s Eats and I just Had. To. Try. It. Out. Almost two pounds of chocolate? Who could say, “no” to that?
It has a chocolate-brownie base. Then there is a layer of chocolate mousse. Then a chocolate cake layer. The entire thing is then covered in chocolate ganache and decorated as you see fit.
1/2 cup plus 2 T cake flour
1/4 t salt
1/2 t baking powder
3 oz. unsweetened chocolate
6 T unsalted butter
1 T dark rum (because Julia did it)
1 1/8 cups sugar
2 large eggs
2 t vanilla extract
Preheat your oven to 325 degrees.
Prepare a straight-sided 9 x 2 inch round cake pan. You can line the bottom with parchment if you like, while buttering the sides. Or you can cheat and spray the entire thing with one of those flour-containing baking sprays like Baker’s Joy.
Mix together the dry ingredients and set aside (remember, in baking, sugar is almost always considered a wet ingredient). Melt the butter and chocolate together with the rum. (You can use a double boiler or microwave – if using a microwave, only heat the chocolate for short times, stirring frequently until smooth.)
When the chocolate is completely smooth, stir in the sugar. Then stir in eggs, one at a time, mixing well after each. When the eggs are thoroughly combined, mix in the vanilla extract.
Fold in the flour mixture until no white bits of flour remain.
Transfer batter to prepared pan and bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. (You can set the pan aside at this point and prepare the cake layer and bake them at the same time if you like.)
2 oz. unsweetened chocolate, coarsely chopped
1/8 cup Dutch-processed cocoa
1/4 cup hot water
7/8 cup sugar, divided
7/8 cups unbleached all-purpose flour
3/4 t baking soda
1/2 t salt
1/2 cup buttermilk
1 t vanilla extract
2 large eggs
1 large egg yolk
6 T unsalted butter, soft
The chocolate mousse
6 oz. semi-sweet chocolate, broken into 1/2-oz. pieces
1 7/8 cups heavy cream
1 tbsp. sugar
Melt chocolate and cool.
Whip cream and sugar together in a chilled mixer bowl, until stiff peaks form.
Fold the whipped cream into the chocolate in three additions.
1 1/2 cups heavy cream
2 tbsp. unsalted butter
18 oz. semisweet chocolate, broken into 1/2-oz. pieces
Heat the heavy cream to boiling. Pour over the chocolate and butter and stir until smooth.
Top the brownie with the chocolate mousse. Top with the cake layer and press firmly to level.
Use the mousse that will ooze out between the brownie and cake to skim coat the brownie and cake layers. Refrigerate until the mousse has firmed up, making the ganache at this time.
Pour the ganache over the chilled cake, spreading with an off-set spatula to smooth. Decorate as you desire.