Chocolate Overdose Cake

This is by far the hardest desert I have ever made! It was so rewarding to hear the silence around the table after everyone took their first bite! I don't have a sweet tooth so I haven't even tried a bite of this cake. I just KNOW it is to die for. The effort it took to stay focused and work step by step was quite tiring. I hit a few bumps in the road but the final outcome was simply amazing. I took my time making this. In fact it took me three days. I decided to make the brownie base the first night, followed by the cake and then I finished off the mousse, ganache and assembly the final day. I think I could have crammed it into 2 days but could never have done it in one. I noticed the original recipe was done in one day. It must have taken at least 6 straight hours between the cooling and washing of dishes to the decorating. I would say it took me somewhere between 4-5 hours all said and done. My pictures don't even compare to the beauty found in both blogs (Annie's Eats & Confections of a Foodie Bride) but I'm still pretty proud of my final product!

I obviously didn't changed any of the ingredients or measurements. I did follow Annie's advice and used parchment paper as well as spread it over a couple of days. I ran into one problem with the cake layer. It started overflowing in the oven and created quite a mess so make sure you put your cake on a rimmed baking sheet to catch any drippings. I'm sure this doesn't need to be mentioned but since I'm a rookie baker I made sure all my ingredients were layed out before I tackled each layer. I also made sure my brownie base was separated from the springform pan before I started assembling and adding the mouse and cake. I kept the cake chilled for at least an hour before spreading the ganache and made sure to put parchement under the bottom before the final layer of ganache.

Chocolate Overdose

for the brownie base:

1/2 C plus 2 t cake flour

1/4 t salt

1/2 t baking powder

3 oz. unsweetened chocolate, chopped

6 T unsalted butter, cut into pieces

1 1/8 C white sugar

2 eggs

2 t vanilla extract

for the chocolate cake:

2 oz. unsweetened chocolate, chopped

1/8 C Dutch-processed cocoa

1/4 C hot water

7/8 C unbleached all-purpose flour

3/4 t baking soda

1/2 t salt
1/2 C buttermilk

1 t vanilla extract

2 eggs

1 egg yolk
6 T unsalted butter, soft

for the chocolate mousse filling:

6 oz. semi-sweet chocolate, chopped

1 7/8 C heavy cream

1 T sugar

for the ganache:

1 1/2 C heavy cream

2 T unsalted butter

18 oz. semi-sweet chocolate, chopped

Directions:

To make the brownie base: line the bottom of a 9-inch springform pan with a round of parchment paper and spray the sides with cooking spray. Center rack in the oven and preheat to 325 degrees. In a medium bowl, combine the cake flour, salt and baking powder. Stir with a fork to mix. Melt the chocolate and butter in a large heatproof bowl set over a saucepan of simmering water, stirring occasionally until smooth.

When the chocolate is completely smooth, remove the bowl from the saucepan and gradually whisk in the sugar. Add the eggs one at a time, whisking after each additional until thoroughly combined. Whisk in vanilla. Add in the flour mixture in two additions, folding with a rubber spatula until completely incorporated.

Transfer the batter to the prepared pan and smooth with a spatula. Set aside, prepare cake batter and bake the two layers at the same time if you so choose.

To make the cake: line the bottom of a 9-inch round cake pan with a round of parchment paper Grease and flour the sides of the pan. Combine the chocolate, cocoa and hot water in a medium heatproof bow; set the bowl over a saucepan containing 1-inch of simmering water and stir with a rubber spatula until chocolate is melted, about 2 minutes. Add 1/4 cup of sugar and stir until combined. Remove from heat and set aside to cool.

Whisk flour, baking soda, and salt in another bowl, set aside. Combine buttermilk and vanilla in a measuring cup.

In the bowl of the stand mixer fitted with the whisk, whisk eggs and yolk on medium-low speed until combined. Add remaining sugar, increase to high and whisk until fluffy and lightened in color, 2-3 minutes. Switch out the whisk for the paddle attachment.

Add the cooled chocolate mixture to the mixing bowl and mix on medium until thoroughly combined, pausing to scrape down the sides of the bowl when needed. Add softened butter one tablespoon at a time. Add about 1/3 of the flour mixture followed by 1/2 the buttermilk mixture, mixing until incorporated after each addition. Repeat using half the remaining flour and remaining buttermilk. Scrape down the sides of the bowl, add remaining flour and mix on medium low speed until thoroughly combined. Pour batter into prepared pan and smooth.

Bake the brownie and cake layers at the same time (if you choose). The brownie base should take about 25-30 minutes and the cake about 30 minutes or until toothpick comes out clean. Transfer pans to wire cooling rack. Allow the brownie to cool completely, remaining in the pan. The cake should cool for 15 minutes in the pan and then you can invert onto wire rack, allowing it to cool completely.

Once the brownie layer has cooled completely, run a knife around the edges to separate it from the sides. Remove the springform ring but leave the brownie on the base. Form a collar of parchment paper around the brownie and extending up the sides of the springform pan. Reclose the springform so that the parchment fits tightly inside.

To make the chocolate mousse filling: place the mixing bowl and whisk attachment in the freezer or fridge. Heat 1 inch of water in the bottom half of the double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover with plastic wrap and allow to heat/melt for 10 minutes. Remove from heat and stir until smooth. Set aside to cool.

Place heavy cream and sugar in the well chilled bowl and whisk with well cooled whisk attachment. Whisk on high until stiff peak form, about 1-2 minutes. Remove bowl from mixer. By hand, whisk 1/4 of the whipped cream into the melted chocolate until well incorporated. Add chocolate mixture to remaining whipped cream and gently fold together.

To assemble cake: Evenly spread the mousse over the top of the brownie base. Place the cooled cake over the mousse and press down gently. Chill the cake for at least an hour.

To make the ganache: heat the heavy cream and butter in a saucepan over medium heat. Bring to a gentle boil. Turn heat to low and add the chocolate. Stir until smooth. Chill 1 cup of ganache for 1 hour (if you want to do some piping). Allow the remaining ganache to come to room temperature, about 40 minutes.

Remove the springform ring and parchment collar from the assembled cake. Place a dollop of ganache in the middle of your serving plate and carefully transfer cake to serving platter. Gently press cake to adhear to plate. Using a spatula, smooth the room temperature ganache over cake and sides. Use the chilled ganache to pipe some "pretties" if you so choose! This is a good idea if you would like to indicate servings.

Serve cake chilled an store leftovers in the fridge. Cut cake with a hot, dry knife.