Impressive. Showstopping. As perfect as the wedding itself. The outside — all buttercream, white chocolate curls and pink roses — is just a promise of the wonderful dark chocolate mousse inside. This is a cake that lives up to the glory of the occasion — and the future1
Ingredients
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One-Third of Bottom Cake Tier:
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2 oz (60 g) unsweetened chocolate, chopped
6 Eggs, separated
1 cup (250 mL) granulated sugar
2 tsp (10 mL) instant coffee granules
1 tsp (5 mL) vanilla
2/3 cup (150 mL) sifted cake-and-pastry flour
1/3 cup (75 mL) sifted unsweetened cocoa powder
1/4 tsp (1 mL) cream of tartar
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Chocolate Mousse (Bottom Tier):
3 lb (1.5 kg) bittersweet or semisweet chocolate, chopped
1-1/2 cups (375 mL) unsalted butter, cut in small pieces
6 cups (1.5 L) whipping cream
2 tbsp (25 mL) instant coffee granules
Buttercream for Bottom Tier:
5 Egg whites
1 cup (250 mL) granulated sugar
2 cups (500 mL) unsalted butter, softened
1 tsp (5 mL) vanilla
White Chocolate Curls:
1 lb (500 g) white chocolate, coarsely chopped (Callebaut, Lindt or Tobler)
Note: For easier preparation, we've listed only partial ingredients. To make the whole cake, you will need 4-1/2 lb (2.05 kg) bittersweet chocolate, 1 lb (500 g) white chocolate, 10 oz (284 g) unsweetened chocolate, 38 eggs, 4 lb (2 kg) butter, 9 cups (2.25 L) whipping cream.
Preparation
View step-by-step instructions for making this Chocolate Mousse Wedding Cake.
Final Step: White chocolate curls: in bowl over hot (not boiling) water, melt white chocolate without stirring. Place 4 baking sheets upside down on counter. Dividing evenly, scrape chocolate onto sheets; spread thinly and evenly with palette knife or pie lifter. Refrigerate for 15 minutes or until pliable but not sticky.
Working with 1 baking sheet at a time, brace pan against body. Holding palette knife with 2 hands and at 45 degree angle away from yourself, pull through chocolate to scrape into curls, refrigerating pan if chocolate begins to soften. Immediately place curls on chilled waxed paper–lined tray. Refrigerate until chilled or for up to 2 days. Arrange curls over cake. Tuck edible flowers among curls (see below).
Flower Flourishes: Delicate blossoms add a finishing touch to a special-occasion cake.
1 Bottom cake tier: In bowl over hot (not boiling) water, melt chocolate; let cool. In large bowl, beat egg yolks with half of the sugar for 3 to 5 minutes or until thickened. Dissolve coffee granules in 2 tsp (10 mL) hot water, beat into egg yolk mixture along with vanilla and cooled chocolate. Set chocolate mixture aside.
2 Combine flour and cocoa; set aside. In another bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in remaining sugar until stiff peaks form. Spoon one-third over chocolate mixture. Sift one third of the flour mixture over top; fold together. Repeat 2 more times.
3 Spread in 17- x 11-inch (45 x 29 cm) parchment or waxed paper–lined jelly-roll pan, smoothing with palette knife or cake lifter. Bake in 450F (230C) oven for about 7 minutes or until cake springs back when lightly touched. Let cool on rack. Repeat this cake recipe 2 more times to complete Bottom Cake Tier.
4 Using sharp knife, loosen edges of cake from first pan; slide onto work surface, Place base of 12-inch (4 L) springform pan on cake. With knife, trace base, cutting through cake and paper, reserve scraps (cake will not be perfectly round). Repeat with second pan to make second layer; set aside.
5 Assemble springform pan, with base lip side down; line bottom with parchment or waxed paper. Line side with 4-inch (10 cm) wide strip of parchment or waxed paper. Invert first cake round into pan; peel off paper. Using scraps, fill spaces to make complete circle.
6 Invert third cake pan onto work surface; peel off paper. Cut into two 17- x 3-inch (45 x 8 cm) strips. Curving strips, line side of pan, overlapping ends by 1/4 inch (5 mm). Set aside.
7 Chocolate mousse for bottom tier: In large bowl over hot (not boiling) water, melt chocolate and butter with one-third of the cream, about 20 minutes. Remove from heat. Dissolve coffee in 3/4 cup (175 mL) hot water; whisk into chocolate mixture. Let cool to room temperature. Whip remaining cream; fold half into chocolate mixture. Fold in remaining cream until blended.
8 Pour mousse into cake-lined pan. Remove paper from second cake round. Place cake, bottom side down, over mousse. Trim cake 1/4-inch (5 mm) around edge to fit snugly inside cake walls. Refrigerate for 8 hours or until mousse is set. Remove side of pan and paper collar. Lift cake off base; peel off paper. Place on flat plate or cake board.
9 Top cake tier (if using): Repeat as for bottom cake tier but make only 2 pans. Use 8-inch (2 L) springform pan. Cut top and bottom cake circles from 1 pan; cut two 13- x 3-inch (33 x 8 cm) strips from second pan. Assemble as in steps 4, 5 and 6.
Make only half Chocolate Mousse recipe, dissolving coffee granules in 1/3 cup (75 mL) hot water. Assemble as in Step 8. Place on 8-inch (20 cm) foil-covered cardboard circle.
10 Buttercream for bottom tier: In large bowl, whisk egg whites with sugar; place over boiling water and whisk for 3 minutes or until thermometer registers 110F (43C) or finger can remain in mixture for 10 seconds. Remove from heat. With heavy-duty mixer, beat for 10 minutes or until very cool. Gradually add butter, 1/4 cup (50 mL) at a time for first 2 additions and 1/2 cup (125 mL) at a time for remaining additions, beating until satiny. Beat in vanilla.
11 With palette knife, spread thin layer of buttercream over top and side of cake to mask and seal. Chill until set. Spread remaining buttercream over top and side.
Buttercream for top tier (if using): Follow recipe for bottom tier, but reduce egg whites to 3, granulated sugar to 2/3 cup (150 mL), unsalted butter to 1-1/4 cups (300 mL) and vanilla to 1/2 tsp (2 mL). Spread over cake in 2 steps as for bottom tier.
12 To assemble cake, trace outline of top cake pan on top of bottom tier. Cut 6 plastic straws exact height of bottom tier. Evenly space 5 straws 1-inch (2.5 cm) inside marked circle; insert remaining straw in centre. Centre top tier on bottom tier. Refrigerate for up to 1 day.
