-
1
The Cake:
-
2
Heat oven to 350u00b0F. Grease and flour two 9-inch round baking pans.
-
3
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, olive oil and almond extract; beat on medium speed of mixer 2 minutes. Stir in hot coffee (batter will be thin).
-
4
Pour batter into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
-
5
The White Chocolate Mousse (filling):
-
6
Place a stand mixer bowl and whisk attachment in the freezer. Place the white chocolate chips in a bowl and microwave on a low power setting for around two minutes, running the microwave in 30-second increments, stirring in between, until it is smooth and completely melted. Set aside.
-
7
Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with the chilled whisk attachment. Whisk on high-speed until stiff peaks form. Remove the bowl from the mixer. By hand, whisk to combine 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
-
8
Spread the mousse over the top of what will be the bottom layer/base of your cake - spread evenly. Use an offset spatula to smooth the top. Place the other cake round over the mousse, pressing down lightly. Chill for at least 1 hour.
-
9
The Chocolate Ganache:
-
10
Heat the heavy cream and the butter in a small saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a large bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth and bring the ganache to room temperature (about 1 hour). With a spatula, spread the ganache over the cake top and sides, covering evenly.
-
11
The White Chocolate cutouts:
-
12
Melt the white chocolate in the microwave on a low power setting for around two minutes, running the microwave in 30-second increments, stirring in between, until it is smooth and completely melted.
-
13
Line cookie sheet with parchment paper. Pour melted white chocolate onto parchment paper and quickly spread into a thin layer using a rubber spatula.
-
14
Refrigerate until chocolate is firm (about 15 minutes). Cut chocolate into shapes with a sharp knife or cookie cutters. Lift the cutouts carefully from the parchment paper with a spatula or knife. Refrigerate until ready to use. Decorate the cake with the white chocolate cutouts on top.
