This is a totally DECADENT cake with 4 layers. The bottom layer is made using a chocolate cake mix ~ but don't let that fool you into thinking this is an easy cake to make. It's really a little more difficult, and you should have some baking experience. The 2nd layer is a CHOCOLATE Mousse CHEESECAKE layer ** The 3rd layer is a creamy white custard layer ** and it's topped by homemade CHOCOLATE GANACHE icing ~ and then swirled with some melted white chocolate chips. If you ever need to impress guests, this is definitely the one to do it! ** |
BOTTOM LAYER:
1 (18 ounce) box Devil’s Food cake mix
SECOND LAYER:
1 tsp Knox unflavored gelatin …………….1 TB cold water
2 TB boiling water …………………………... 4 oz semi-sweet chocolate chips
4 oz cream cheese, cubed………………… 3/4 cup heavy cream
1/2 teaspoon granulated sugar
THIRD LAYER:
3 egg yolks ………………………………….... 1/4 cup granulated sugar
3 TB flour ……………………………...………. 1 tsp Knox unflavored gelatin
1-3/4 cups heavy cream …………………...1 tsp vanilla extract
FOURTH LAYER:
1-1/2 cups heavy cream……………….…… 2 TB butter
18 oz semi-sweet chocolate chips………1/2 cup white chocolate chips
BOTTOM LAYER (cake): Bake according to directions on box using 2 9” round pans, then cool. When cool, use cake from one pan as one layer (you are only using 1 cake pan for this recipe; freeze the other layer to eat later). Put one layer at the bottom of a 9” spring-form pan. Press it with your fingers and flatten the cake a little. This is the bottom layer out of four layers.
SECOND LAYER (the chocolate mousse): Melt chocolate and cream cheese together. Let cool. Soften gelatin with cold water for 1 minute, then add boiling water, stir until dissolved and clear. Let this cool while you start whipping the heavy cream and sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly. Then fold this into the remaining cream. Once you have it completed, spread this chocolate mousse onto the cake and refrigerate.
THIRD LAYER (the custard): Beat egg yolks until pale. Add sugar, flour, and gelatin, then beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount of cream to egg mixture while stirring. Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan. Continue to cook until custard begins to thicken. Cool slightly, then pour on top of the chocolate mousse layer and freeze while getting the fourth layer ready
FOURTH LAYER (the icing): (NOTE: This makes a lot of icing so you can halve this part of the recipe, unless you like a lot of icing on top). ** Bring butter and cream to boil, pour over chocolate and let sit for 5 minutes. Stir until smooth. Let cool until it starts to thicken. Remove cake from freezer, remove cheesecake pan collar, then pour some of the icing and use a spatula to spread it evenly across the top and sides of the cake. While this is still wet, put chocolate chips onto the side of the cake. ** Melt half cup of white chocolate chips (in the microwave) and swirl into the icing. Refrigerate and serve cold.