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What (Chocolate) Dreams Are Made Of Cake
What (Chocolate) Dreams Are Made Of Cake
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Prep Time:
45 minutes
Cook Time:
75 minutes
Total Time:
210 minutes
Indulgent four-layer chocolate cake with mousse, custard, and ganache on chocolate cake base. Perfect for impressing loved ones.
Ingredients:
  • 1 (18.25 ounce) package devil's food cake mix
  • 1 cup water
  • 0.33333334326744 cup vegetable oil
  • 3 large eggs
  • 1 (4 ounce) bar semisweet baking chocolate, chopped
  • 0.5 (8 ounce) package cream cheese, cubed
  • 1 teaspoon unflavored gelatin
  • 1 tablespoon cold water
  • 1 tablespoon boiling water
  • 0.75 cup heavy whipping cream
  • 0.5 teaspoon white sugar
  • 3 egg yolks
  • 0.25 cup white sugar
  • 3 tablespoons all-purpose flour
  • 1.75 cups heavy whipping cream
  • 1 (18 ounce) package miniature semisweet chocolate chips
  • 1.5 cups heavy whipping cream
  • 2 tablespoons butter
Instructions:
  • Preheat your oven to a toasty 350 degrees F (175 degrees C) and generously grease and flour two 9-inch round baking pans.
  • Combine the cake mix, 1 cup of water, oil, and eggs in a large bowl until smooth. Transfer the batter into the prepared baking pans.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 26 to 31 minutes. Then allow it to cool in the pans for 10 minutes before transferring to a wire rack to cool completely. Slice one cake in half horizontally and place one half in a 10-inch springform pan. Save the remaining 3/4 of the cake for another recipe.
  • Combine chopped baking chocolate and cream cheese in a large microwave-safe bowl. Microwave in 30-second intervals, stirring after each, for 1 to 3 minutes (adjust based on your microwave). Allow mixture to cool.
  • In a small bowl, combine 1 teaspoon of gelatin with 1 tablespoon of cold water. Mix for 1 minute. Add boiling water and stir until gelatin is dissolved. Let it cool.
  • Whisk 3/4 cups heavy whipping cream until foamy in a large bowl. Mix in 1/2 teaspoon sugar and gelatin mixture, continue whisking until stiff peaks form. Test the consistency by lifting the whisk straight up: the cream should form a peak that holds its shape. Gently fold about 1/4 of the whipped cream into the cooled chocolate cream cheese mixture until combined; then fold in the rest to create a smooth mousse. Spread the mousse over the cake in the springform pan. Refrigerate while you prepare the next layer.
  • In a large bowl, whisk the egg yolks until they turn a pale yellow color. Add 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin, and mix until well combined.
  • In a saucepan, bring 1 3/4 cups of heavy whipping cream and vanilla extract to a boil, then lower the heat. Slowly pour about 1/2 cup of the hot cream into the egg mixture while stirring, then stir the egg mixture back into the saucepan. Cook and stir until the mixture thickens enough to coat the back of a spoon, about 10 minutes. Allow the custard to cool, then pour over the mousse layer in the springform pan and place the cake in the freezer while preparing the next layer.
  • Set aside 1/2 cup of chocolate chips and transfer the rest to a large bowl.
  • In a clean saucepan, bring 1 1/2 cups of heavy whipping cream and butter to a boil. Pour the hot cream mixture over the chocolate chips in a bowl. Stir until the chocolate is melted and the mixture is smooth. Let the ganache cool until it thickens.
  • Take the cake out of the freezer and carefully detach the pan collar from the springform pan. Pour the velvety chocolate ganache all over the cake, then use a spatula to spread it evenly across the top and sides. Gently press the 1/2 cup of chocolate chips along the sides of the cake. Chill in the fridge until you're ready to indulge.

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