Black Forest Mousse Cake
Ingredients:
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1 cup (250 mL) flour
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1 tsp (5 mL) baking soda
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1/4 tsp (1 mL) salt
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1/2 cup (125 mL) butter, room temperature
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1 1/4 cup (300 mL) brown sugar, packed
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1 1/2 (1 1/2 ) squares unsweetened chocolate, melted
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2 (2 ) eggs
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3/4 cup (175 mL) buttermilk
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1 tsp (5 mL) vanilla
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1 (1 ) 28 oz/796 mL jar red pitted sour cherries
Preparation:
Topping:
2 1/2 cups (625 mL) whipping cream
1 tsp (5 mL) vanilla
1/4 cup (50 mL) icing sugar
Mousse:
6 oz (175 g) semisweet chocolate, chopped or chips
2 cups (500 mL) whipping cream
Cake: Grease two 8-inch (1.2 L) round metal cake pans and line bottoms with waxed paper -- set aside.
In small bowl, stir together flour, baking soda and salt -- set aside.
In large bowl, cream together butter and brown sugar until blended. Add melted chocolate. Blend until smooth. Add eggs and beat well. Add flour mixture alternately with buttermilk to creamed mixture, beginning and ending with flour mixture. Add vanilla. Beat well.
Divide batter into prepared cake pans. Bake at 375°F (190°C) for 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool completely on wire rack.
In sieve over a bowl, drain cherries, pressing lightly -- reserve 1/3 cup (75 mL) of the juice. In small saucepan bring juice and sugar to a boil continue to boil until mixture reduces to 1/2 cup (125 mL), about 5 minutes. Let cool.
Mousse: Heat whipping cream in a small saucepan until bubbles form around the side -- remove from heat. Add chocolate and whisk until chocolate is melted and mixture is smooth. Refrigerate until thickened and chilled, about 1 hour. When cool, transfer to mixing bowl and beat until soft peaks form - if overbeaten it will turn grainy.
Topping: In separate large bowl whip cream with icing sugar and vanilla until stiff peaks form.
To assemble cake: Slice each cake layer in half horizontally and drizzle with cherry syrup (about 2 tbsp (30 mL) syrup per layer) -- let stand for 5 minutes. Place cake layer 1 on flat cake plate, spread 1 cup (250 mL) of mousse on layer. Arrange 3/4 cup (175 mL) of the cherries on top. Repeat for layer 2 and 3 -- top with remaining cake layer. Spread whipped cream over top and sides of cake. Decorate with remaining cherries. Cover loosely with plastic wrap and refrigerate for up to 1 day.
Serve with 'Maple Leaf Distillers Creme de la Creme Chocolate Orange Cream Liqueur' from Canada.
Courtesy of Dairy Farmers of Manitoba
www.milk.mb.ca