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1
Cake.
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2
Bake according to package directions using 2 round cake pans.
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3
When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
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4
Second Layer: Dark Cream Cheese Mousse.
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5
Melt chocolate and cream cheese together.
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6
Let cool.
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7
Soften gelatin with cold water for one minute then add boiling water.
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8
Stir until dissolved and clear.
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9
Let this cool while you start whipping the heavy cream and sugar.
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10
Continue to whip until stiff peaks form.
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11
Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
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12
Fold this into the remaining cream.
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13
Once you have completed, spread onto cake and refrigerate.
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14
Third Layer:Italian Custard Mousse.
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15
Beat egg yolks until pale.
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16
Add sugar, flour and gelatin, beating until mixed.
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17
Bring cream and vanilla to a boil.
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18
Add a small amount of cream to egg mixture while stirring.
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19
Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
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20
Continue to cook until custard begins to thicken.
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21
Cool slightly and pour on top of chocolate mousse.
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22
Freeze while getting the icing ready.
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23
Fourth Layer:Dark Chocolate Ganache.
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24
Bring butter and cream to a boil.
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25
Pour over chocolate and let sit for 5 minutes.
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26
Stir until smooth.
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27
Let cool to slightly warmer than room temperature until it starts to thicken.
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28
Remove cake from freezer and remove the collar.
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29
Pour some of the ganache over top of cake and spread it evenly across top and sides.
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30
While the ganache is still wet, cover sides of cake with chocolate chips.
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31
Refrigerate.
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32
Let remaining ganache cool and pipe through decorating bag onto cake.
