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Prep Time: 0 Minutes Cook Time: 28 Minutes |
Ready In: 28 Minutes Servings: 12 |
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People will think you slaved for DAYS on this cake. The secret is to use prepackaged mixes, and flavor them up. Ingredients:
1 chocolate cake mix |
1 4-serving box instant chocolate pudding mix |
1 & 1/4 cups of water |
3 eggs |
1/4 c vegetable oil |
1 1/2 c semi-sweet chocolate chips |
2 boxes instant european style milk chocolate mousse |
1 box instant european style dark chocolate mousse |
24 oz heavy cream |
nip of orange flavored liquor |
12 oz heavy cream |
10 oz package semi-sweet chocolate chips |
Directions:
1. Per-heat oven to 350*. Grease & flour 2 9 round pans.
2. Mix first 6 ingredients for 2 minutes on medium speed. The mixture will lighten in color.
3. Divide between the 2 pans and bake for 28-30 minutes.
4. Remove from pans and cool completely.
5. Following the directions on the package make the milk chocolate mousse substituting heavy cream for the milk. Set aside.
6. Using the same bowl (no need to clean) make the dark chocolate mousse substituting heavy cream for the milk. Set aside.
7. Using a serrated knife split each 9 round of cake. You will now have 4 rounds.
8. To Assemble: Lay two 3' long pieces of plastic wrap on your counter so they form a cross. Place your 9 cake board on top of the plastic wrap. it's okay if you don't use a cake board. Lay down one round of cake, brush it with the orange liquor, slather on 1/2 of milk chocolate mousse. Add your next layer of cake, brush with orange liquor, slather on all of the dark chocolate mousse. Repeat using the remainder of milk chocolate mousse. Top with layer of cake. Bring the plastic wrap up and over to fully encompass the cake. Chill for at least two hours or overnight.
9. In a double boiler over medium heat bring the cream to a simmer. Add all of the chocolate chips, remove from heat and stir, stir, stir.
10. The mixture will be shiny and thicken but still be pourable. If it is not thick enough add more chocolate, stir and let sit 10 minutes.
11. Remove the cake from the fridge, unwrap and place on a rack fitted over a sheet pan.
12. Ladle enough of the chocolate mixture to cover the cake. Allow to set up 5 minutes and then repeat. You may repeat this step as many times as you would like, I usually do it 4 or 5 times.
13. Refrigerate cake until ready to serve.
14. If there is any of the chocolate mixture left I put it in the fridge for about an hour and then remove it, roll it into 1 balls, roll them in cocoa powder and use as a garnish for the cake.
15. Serve slightly smaller slices than usual as this cake is VERY rich. A dollop of fresh, plain whipped cream goes nicely with this.
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