Chocolate Heart Layer Cake With Chocolate Cinnamon Mousse Recipes

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LAYERED CHOCOLATE MOUSSE CAKE



Layered Chocolate Mousse Cake image

This layered chocolate cake makes for a delectable bite of dense chocolate brownie and light-as-air mousse.

Provided by Food Network Kitchen

Categories     dessert

Time 5h

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray, for the pan
1/2 cup all-purpose flour
1/4 cup cocoa powder, such as Baker's® 100% Pure Cocoa Powder
1/4 cup sugar
5 tablespoons milk
4 tablespoons unsalted butter, melted
1/2 teaspoon pure vanilla extract
1 large egg
1 1/2 sticks (12 tablespoons) unsalted butter
3/4 cup cocoa powder, such as Baker's® 100% Pure Cocoa Powder, plus more for sprinkling
4 cups heavy cream
One 1/4-ounce package unflavored gelatin
1 cup sugar
1 tablespoon pure vanilla extract
1 1/4 cups heavy cream
4 tablespoons unsalted butter
12 ounces semisweet chocolate, such as Baker's® Semi-Sweet Chocolate Baking Bar, chopped

Steps:

  • For the brownie: Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
  • Whisk together the flour, cocoa powder and sugar in a medium bowl. Whisk in the milk, butter, vanilla and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.
  • Unclasp the pan, remove the outer ring and spray it with nonstick cooking spray. Line the ring with a 2 1/2-inch-wide parchment strip, making sure that it sits tightly and smoothly along the sides. Re-clasp the ring to the bottom of the pan with the cake in it.
  • For the mousse: Roughly chop 4 tablespoons of the butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Chop the remaining 8 tablespoons butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
  • Add 1/4 cup of the heavy cream to a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. Cool to room temperature, about 5 minutes.
  • Transfer the gelatin to the bowl of a stand mixer fitted with the whisk attachment and add the sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide the whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain (one bowl will contain dark chocolate mousse and the other will contain light chocolate mousse).
  • Spread the dark chocolate mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread the light chocolate mousse on top of the dark chocolate mousse and use an offset spatula to even out and smooth the top. Refrigerate until the mousse is set, 3 hours and up to overnight.
  • For the ganache: Bring the heavy cream and butter to a boil in a small saucepan over medium-high heat. Put the semisweet chocolate in a large heatproof bowl and pour the hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
  • Unclasp the springform pan and remove the parchment paper from the sides of the cake. Use a hot, dry offset spatula to smooth out the sides. Set a rack in a rimmed baking sheet and put the cake on top of the rack. Pour the ganache over the cake and let it drip down over the sides so the entire cake is covered. Swipe once across the top with a clean, large offset spatula to create a smooth top. Refrigerate until set, about 30 minutes.
  • Hold a stencil or other tool with holes (such as a doily or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.

CHOCOLATE HEART LAYER CAKE WITH CHOCOLATE-CINNAMON MOUSSE



Chocolate Heart Layer Cake with Chocolate-Cinnamon Mousse image

Categories     Cake     Chocolate     Dessert     Bake     Freeze/Chill     Valentine's Day     Winter     Chill     Simmer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 19

Cake
4 tablespoons unsalted butter, melted
1/3 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
Mousse Base
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
Mousse, Cake Assembly, and Glaze
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves (from 1 tea bag)
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped

Steps:

  • For Cake:
  • Preheat oven to 400°F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.
  • Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.
  • Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)
  • For Mousse Base:
  • Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.
  • For Mousse, Cake Assembly, and Glaze:
  • Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.
  • Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.
  • Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.
  • Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.

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