The Devil Made Me Do It Chocolate Cake

The Devil Made Me Do It Chocolate Cake
Prepare cake and mousse a day before serving

Cake
2 cups sugar
1 3/4 cups flour
3/4 cup cocoa powder
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup whole milk
1/2 cup unsalted butter, softened
2 teaspoons vanilla extract
1 cup boiling hot brewed coffee

Glaze
2 tablespoons seedless raspberry jam
1 teaspoon water or Godiva chocolate liqueur

Mousse Filling
1 package unflavored gelatin
1/4 cup cold brewed coffee
1 3/4 cup heavy cream, divided use
8 ounces semisweet chocolate, chopped
1 tablespoon Godiva chocolate liqueur or vanilla extract
1 recipe ganache frosting (see below)

Garnish
1 bar (4 ounces) premium dark or semisweet chocolate, shaved into curls with a vegetable peeler
1 tablespoon confectioners’ sugar

For the cake: Heat oven to 350 degrees. Line bottoms of two 9-inch springform pans with parchment paper. (Butter pan bottoms to hold paper in place.) Butter and flour the lined bottoms and sides of pans.

In large bowl, combine sugar, flour, cocoa powder, baking powder, baking soda and salt. Add eggs, milk, butter and vanilla. Beat with an electric mixer for 2 minutes on medium. Stir in coffee. (Batter will be thin.) Pour into pans. Bake 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool in pans.

For the glaze: In a small, microwave-safe bowl, microwave jam for 20 seconds. Blend in water or liqueur. Brush mixture on top of each cake layer while layers are warm.

For the mousse: In a glass measuring cup, sprinkle gelatin over cold coffee and allow mixture to soften for 1 minute. Microwave on high for 20 to 40 seconds and allow to stand for 2 minutes or until granules completely dissolve. Alternately, you can place the cup in a bowl of hot water and stir until gelatin dissolves.

In a double boiler, heat 1/4 cup heavy cream. Remove from heat and add chocolate; stir until smooth. Blend gelatin and liqueur into chocolate mixture. Refrigerate until slightly thickened but not gelled, about 10 minutes.

Meanwhile, in large bowl, whip remaining 1 1/2 cups cream until stiff peaks form. Fold chocolate mixture into whipped cream until blended. Spread mousse over one layer of cake in pan. Cover both cake layers with plastic wrap; refrigerate overnight.

The next day, a few hours before serving, remove cakes from pans. Place mousse-covered cake layer on plate. Top with second cake layer. Frost cake with ganache (recipe follows), dipping the spatula in hot water if needed to create a smooth finish. Garnish with chocolate curls and confectioners’ sugar.

Makes 16 servings.

Ganache
6 ounces unsweetened chocolate, coarsely chopped
3/4 cup butter, softened
1 1/2 cups confectioners’ sugar, sifted
2 teaspoons Godiva chocolate liqueur or vanilla extract

Melt chocolate in a bowl set in a pan of hot water. Let cool slightly.

In another bowl, beat butter with a spoon until creamy and smooth. Add sugar and beat with an electric mixer until creamy and light. Add chocolate mixture and liqueur; beat until blended.