Ingredients:
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
4 eggs, at room temperature
2 tsp. pure vanilla extract
1 1/2 cups all- purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips, melted
1 cup sour cream
Preheat oven to 350 F.
In a large bowl add butter and sugar and cream until combined well using a hand mixer about 3 minutes. Add one egg at a time beating well after each until all the eggs are incorporated. Add vanilla extract and salt and bell well. Now combine the dry ingredients together the flour, baking soda and baking powder and add this mixture to the creamed mixture until combined. Now stir in sour cream and chocolate until combined. Divide this batter between to 9 inch cake pans that has been buttered and floured. Bake for 30 minutes or until toothpick comes out clean, let cool in the pans for 15 minutes then turnout onto cooling racks to cool completely.
Chocolate Mousse:
1 cup heavy cream (also known as whipping cream)
1/2 cup semi- sweet chocolate chips
2 tbsp. salted butter, at room temperature
For Chocolate Mousse:
Heat water until you see steam but not boiling then turn heat off. Place large bowl over pot with chocolate chips in it and let melt and stir until smooth. Place two tbsp. butter into chocolate and stir until combined. Let the chocolate cool before adding the heavy cream. In a large bowl add the cream and whip with hand mixer until soft peaks show now fold this cream into the chocolate mixture a little at a time until combined completely. Refrigerate the mousse for two hours and then spread on one cooled cake layer and spread evenly then top with second layer of cake.
For Chocolate Ganache:
1 cup dark chocolate chips
1 cup heavy whipping cream (heated in the microwave) *not boiling*
1 tsp. pure vanilla extract
In a large bowl add the chocolate chip and the hot whipping cream and let sit until the chocolate melts about 2 mins. and then stir until combined now stir in vanilla. Ladle this mixture over the cake and let sit an hour before moving the cake to the refrigerator. Refrigerate for 2 hours. Now make more Ganache and chill for 1 hour and fluff with a hand mixer then put into a pastry bag fitted with a star tip pipe 9 decorative circles on top of cake. Slice cake and serve. Enjoy!
2 sticks unsalted butter, at room temperature
1 cup granulated sugar
4 eggs, at room temperature
2 tsp. pure vanilla extract
1 1/2 cups all- purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 cup chocolate chips, melted
1 cup sour cream
Preheat oven to 350 F.
In a large bowl add butter and sugar and cream until combined well using a hand mixer about 3 minutes. Add one egg at a time beating well after each until all the eggs are incorporated. Add vanilla extract and salt and bell well. Now combine the dry ingredients together the flour, baking soda and baking powder and add this mixture to the creamed mixture until combined. Now stir in sour cream and chocolate until combined. Divide this batter between to 9 inch cake pans that has been buttered and floured. Bake for 30 minutes or until toothpick comes out clean, let cool in the pans for 15 minutes then turnout onto cooling racks to cool completely.
Chocolate Mousse:
1 cup heavy cream (also known as whipping cream)
1/2 cup semi- sweet chocolate chips
2 tbsp. salted butter, at room temperature
For Chocolate Mousse:
Heat water until you see steam but not boiling then turn heat off. Place large bowl over pot with chocolate chips in it and let melt and stir until smooth. Place two tbsp. butter into chocolate and stir until combined. Let the chocolate cool before adding the heavy cream. In a large bowl add the cream and whip with hand mixer until soft peaks show now fold this cream into the chocolate mixture a little at a time until combined completely. Refrigerate the mousse for two hours and then spread on one cooled cake layer and spread evenly then top with second layer of cake.
For Chocolate Ganache:
1 cup dark chocolate chips
1 cup heavy whipping cream (heated in the microwave) *not boiling*
1 tsp. pure vanilla extract
In a large bowl add the chocolate chip and the hot whipping cream and let sit until the chocolate melts about 2 mins. and then stir until combined now stir in vanilla. Ladle this mixture over the cake and let sit an hour before moving the cake to the refrigerator. Refrigerate for 2 hours. Now make more Ganache and chill for 1 hour and fluff with a hand mixer then put into a pastry bag fitted with a star tip pipe 9 decorative circles on top of cake. Slice cake and serve. Enjoy!
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