Dark Chocolate Mousse Cake

Ingredients

• 1 and 3/4 cups all-purpose flour 
• 3/4 cup unsweetened natural cocoa powder
• 1 and 3/4 cups  granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 teaspoons espresso powder 
• 1/2 cup canola oil
• 2 large eggs, at room temperature
• 3/4 cup full fat sour cream, at room temperature
• 1/2 cup buttermilk, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup hot water or coffee (coffee works best to bring out flavor)

CHOCOLATE MOUSSE

• 1/2 cup  hot water
• 1/4 cup  unsweetened cocoa powder
• two 4-ounce quality semi-sweet chocolate finely chopped
• 2 cups heavy cream or heavy whipping cream
• 2 Tablespoons confectioners sugar
• 1/2 teaspoon pure vanilla extract

CHOCOLATE GANACHE

• two 4-ounce quality semi-sweet chocolate bars, finely chopped
• 1 cup heavy cream or heavy whipping cream

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Instructions

• Preheat oven to 350°F. Grease four 8 inch pans, line with parchment paper rounds, then grease the parchment paper.
• Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment  mix the oil, eggs, and sour cream together on medium-high speed until combined. Add the buttermilk and vanilla and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot water/coffee, and whisk or beat on low speed until the batter is completely combined. 
• Divide batter evenly between 4 pans. Bake for 14 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan. The cakes may slightly sink in the middle as they cool—that’s expected.
• Chocolate Mousse:  (You can  prepare the mousse a day ahead of time.) Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave. If using the microwave,  place the chopped chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the heavy cream, confectioners sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes. Medium peaks are between soft/loose peaks and stiff peaks. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together. Avoid over-mixing which can deflate/thin out the mousse. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. Makes about 4.5 cups chocolate mousse.
• Assemble layers before preparing chocolate ganache: First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with about 1.5 cups chocolate mousse. Top with 2nd layer and evenly cover the top with 1.5 cups chocolate mousse. Top with the third cake layer, then spread another 1.5 cups mousse evenly on top. Save a large spoonful of mousse for a thin crumb coat. Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a bench scraper around the cake to smooth out crumb coat. Refrigerate cake for at least 1 hour and up to 4 hours. Prepare the ganache as you wait.
• Chocolate Ganache: Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a boil). Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth.  Once the ganache mixture is smooth, let it cool for 20 minutes at room temperature before spreading on the chilled cake.
• Pour or spoon ganache on chilled cake. Top with optional garnish such as fresh berries and/or chocolate shavings. Serve cake immediately or chill, uncovered, for up to 4-6 hours before serving. Store in the refrigerator.

Almond Raspberry Cake with White Chocolate Frosting

Ingredients

Cake:
2 ½ cups cake flour
½ tsp baking soda
3 tsp baking powder
1 cup butter, unsalted, at room temperature
¾ tsp salt
1 ½ cups granulated sugar
6 large eggs, separated
1 tsp vanilla extract
2 tsp almond extract
¾ cup milk at room temperature
⅔ cup sour cream, preferably at room temperature

Frosting:
2 cups butter, unsalted, room temperature
5 cups Confectioners Sugar
2 tbsp heavy cream
1 tsp salt
3 Tbsp Amaretto Liqueur
2 tsp almond extract
12 ounces white chocolate, melted

Garnish:
1 ½ cup raspberry preserves
1 ½ cup fresh raspberries
1 cup thinly sliced Almond slivers

Instructions

FIRST STEP:

Preheat the oven to 350*, lightly grease four 8 inch round cake pans

In a large bowl, sift together the flour, salt, sugar, soda and baking powder. Combine with a whisk

SECOND STEP:

In a medium sized bowl, beat the butter until smooth and creamy

Slowly add in the sugar, beating well

Separate the egg yolks and the egg whites

Gradually add in the egg whites beating well

THIRD STEP:

In a small bowl, combine the sour cream, vanilla extract, almond extract and the milk.

Beat well On low speed, add the flour mixture, a little at a time, alternating with the sour cream mixture, mixing well after each addition

FOURTH STEP:

Divide the batter between the two pans evenly

FIFTH STEP:

Bake in the preheated oven for 12- 15 minutes

Check with a toothpick to be sure the cakes are done

Cool the cakes for 20 minutes in the pans, then flip the cakes onto a cooling rack

SIXTH STEP:

For the frosting, in a medium bowl combine the butter and the confectioners Sugar

Add in the salt, cream, Amaretto and the almond extract

Add in the melted white chocolate and beat until smooth

SEVENTH STEP:

To assemble, place one layer onto a serving plate and place 1 cup of the frosting on top and smooth out into an even layer

Top the frosting with ½ of Raspberry preserves and spread as much as possible

Top with another cake layer and repeat with the frosting and the preserves

Continue with the same process until all layers are on

EIGHTH STEP:

With the remaining frosting and an offset spatula, spread the frosting over the top and the sides of the cake

Using your hands, press the almond slices all over the sides of the cake, gently pressing so the stay on

When completed place the fresh raspberries on the top of the cake

Allow the cake to set for approximately 20 minutes.

The cake should be stored in the refrigerator when it is not being served.

For thicker layers of frosting, double the frosting recipe.