-
1
Preheat oven to 350 degrees F.
-
2
For Chocolate Cake: Mix granulated sugar, sour cream, whole milk, instant espresso, vegetable oil, whole eggs and vanilla extract in a standing mixer on low speed for approximately 2 minutes or until combined.
-
3
Scrape the bowl and add the flour, cocoa powder, baking soda, baking powder and kosher salt.
-
4
Mix another 2 to 3 minutes until cake batter is smooth.
-
5
Pour into sprayed and parchment lined 10-inch cake pan.
-
6
Bake for 20 minutes or until toothpick inserted in the center of the cake comes out clean.
-
7
Set aside to cool.
-
8
For Chocolate Mousse: Melt chocolate and set aside (keep warm).
-
9
In a separate dish add powdered gelatin to cold water, set aside.
-
10
Whisk together milk and egg yolks in a saucepan.
-
11
Put on a medium flame and cook until 165 degrees F. Be careful not to over cook and curdle the mixture.
-
12
Pour egg-milk mixture through a strainer into the melted chocolate.
-
13
Melt the gelatin and water.
-
14
Add to the chocolate mixture and stir until combined.
-
15
Let chocolate mixture cool to room temperature.
-
16
Whip the heavy cream to soft peaks and fold into the chocolate mixture.
-
17
For the Ganache: In a saucepot combine heavy cream, sugar and unsalted butter.
-
18
Bring to a boil.
-
19
Take off flame.
-
20
Add chopped chocolate to boiled cream let sit for 1 minute then stir until combined.
-
21
Over-mixing will cause bubbles in the ganache.
-
22
Only stir until chocolate is incorporated.
-
23
Set aside.
-
24
For Chocolate Buttercream: In a saucepan combine granulated sugar and just enough water to moisten the sugar.
-
25
Bring to a boil, washing down the sides as you go with a brush dipped in water.
-
26
Bring to 240 degrees F. As sugar is cooking, begin whipping the egg whites in a mixer on medium speed.. Increase speed, as sugar gets closer to a soft peak.
-
27
Mix the unsalted butter, shortening and salt together.
-
28
When sugar reaches temperature pour into whipping egg whites.
-
29
Continue to whip on high speed until the mixing bowl is just warm to the touch.
-
30
Quickly add the unsalted butter, shortening and salt.
-
31
Continue to whip for 5 minutes or until buttercream comes together and is smooth.
-
32
Add melted chocolate and cocoa powder.
-
33
Whip until combined.
-
34
Set aside.
-
35
For Assembly: Slice 10-inch cake horizontally into 2 even pieces.
-
36
Place first layer of cake in a plastic wrap lined 10-inch cake pan.
-
37
Spread a thin layer of raspberry marmalade on top of the cake.
-
38
Spread a thin layer of chocolate ganache on the raspberry marmalade.
-
39
Spread a 2 1/2-inch thick layer of chocolate mousse on top of the ganache.
-
40
Top with the second layer of chocolate cake and refrigerate for 1 hour.
-
41
Remove the cake from the refrigerator and spread a layer of chocolate butter cream on top of the cake.
-
42
Spread a layer of chocolate ganache on top.
-
43
Put the cake in the freezer for 1 hour or longer.
-
44
Remove from the freezer and gently pull cake out of the pan by pulling on the plastic wrap.
-
45
Keep refrigerated until served.
