Sunday, March 6, 2011

Triple Chocolate Irish Whiskey Cake

Chocolate Cake
2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)

3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla

2 eggs

2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda

1 & 1/3 c. water

Preheat oven to 350. Grease & flour two 8-inch round cake pans.

Melt the chocolate in microwave. Cool slightly.

Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour & baking soda together in small bowl. Add dry ingredients alternately with water in two batches each.

Pour into prepared pans. Bake 35-40 minutes for round pans, or until center tests clean. Remove from oven, cool on wire rack for 10 minutes.

Remove 8 inch rounds from pans & cool completely.

Chocolate Mousse
2 large egg yolks

1/4 c. sugar

8 oz. whipping cream

3 oz. premium 100% Cacao unsweetened chocolate baking bar, broken into pieces

In small mixing bowl, beat egg yolks on high speed until thick, about 3 minutes. Gradually add sugar & mix in well.

In small heavy saucepan, heat 4 oz (1/2 c.) whipping cream over medium heat until hot but not boiling. Gradually pour half the cream into the egg mixture, mix until blended & pour back into remaining cream in the saucepan.

Cook over medium heat until mixture is thickened, about 5 minutes, stirring constantly. Remove from heat & let stand for 8 minutes. Add chocolate & stir until completely melted.

Place in refrigerator (NOT freezer) just until chilled, about 45 minutes, stirring occasionally.

Chill small mixing bowl & beaters; pour in remaining 4 oz (1/2 c.) of whipping cream & beat on high until stiff. Gently fold into chilled chocolate mixture.

Chocolate Ganache
8 oz (1 c.) whipping cream

12 oz. bittersweet chocolate chips
2 tsp Irish Whiskey

In small saucepan, heat whipping cream on medium until very hot but not boiling. Immediately stir in chocolate chips & whiskey; stir constantly until completely melted. Mixture should look glossy.

Place in refrigerator to cool, stirring frequently until glossy & well thickened.

Whiskey Glaze
1/4 c. sugar
3 TBS Irish Whiskey
1 TBS water

In micro-proof measuring cup, combine all ingredients. Microwave on high for 1-2 minutes until hot. Stir until sugar is dissolved.

To assemble cake:
Place one 8-inch layer on cake plate. Brush generously with half of whiskey glaze. Leave remaining layer on cooling rack & brush with remaining glaze. Allow to soak in completely.

Spread Chocolate Mousse evenly on the cake layer on plate, leaving 1/8 inch around edges for spreading. Gently place remaining layer on top of mousse.

With butter knife, spread Chocolate Ganache evenly over top & sides of cake, starting with the top of the cake & doing sides next.

Store any leftover cake in refrigerator.