Chocolate Cake with Caramel Coffee Mousse Filling
INGREDIENTS
•
For the Cake: (though the original recipe yields two 9 inch cakes, I have tall 6 inch pans, so I was able to get two very tall 6 inch cakes with the same batter)
•
4 oz unsweetened chocolate, finely chopped
•
¼ cup (3/4 oz) Dutch-process cocoa powder
•
½ cup hot water
•
1¾ cups (12¼ oz) sugar
•
1¾ cups (8¾ oz) all-purpose flour
•
1½ teaspoons baking soda
•
1 teaspoon salt
•
1 cup buttermilk, at room temperature
•
2 teaspoons vanilla extract
•
4 large eggs plus 2 large egg yolks, at room temperature
•
12 tablespoons (1½ sticks) unsalted butter, cut into 12 pieces, at room temperature
•
For the caramel:
•
1 cup sugar
•
¼ cup water
•
¼ teaspoon fresh lemon juice
•
2 cups heavy cream
•
1 teaspoon pure vanilla extract
•
For the Caramel-Coffee Mousse:
•
2½ teaspoons instant coffee (3 single-serving packets)
•
1 envelope unflavored gelatin (about 2 teaspoons)
•
Caramel (see above)
•
¼ cup crème fraîche
•
For the ganache:
•
9 ounces bitterrsweet chocolate, chopped
•
1 cup heavy cream
ADVERTISEMENT