2 & 1/2 ounces unsweetened baking chocolate (2.5 blocks)
3/4 c. butter, softened
2 c. sugar
1 tsp. vanilla
2 & 1/4 c. unbleached flour
1 & 1/4 tsp. baking soda
1 & 1/2 tsp. cinnamon
1 & 1/3 c. water
Preheat oven to 350.
Cut circles of wax paper to fit the bottom of two 8-inch round cake pans. Grease the pans well; place wax paper in bottom of pans & grease. Add a dusting of flour & tap the pans to coat.
Melt the chocolate in microwave 1-2 minutes; stir until smooth. Cool slightly.
Cream butter, sugar & vanilla in large mixing bowl until light & fluffy. Add eggs & cooled chocolate; blend well. Mix flour, baking soda & cinnamon 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 cake pans, carefully peel off wax paper. Cool completely.
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 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.
8 oz (1 c.) whipping cream
12 oz. bittersweet chocolate chips
2 tsp Rumchata
In small saucepan, heat whipping cream on medium until very hot; do not allow to boil. Immediately stir in chocolate chips & Rumchata; stir constantly until completely melted. Mixture should look glossy.
Place in refrigerator to cool, stirring frequently until glossy & well thickened.
1/4 c. powdered sugar
3 TBS Rumchata
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 glaze. Leave remaining layer on cooling rack & brush with remaining glaze. (For easy clean up, place a sheet of wax paper on counter underneath the rack.) Allow to soak in completely.
Spread Chocolate Mousse evenly on the cake layer on plate, leaving 1/8 inch around edges to allow 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.