Directions: |
Directions:FOR THE CHOCOLATE MOUSSE:
1) In a small bowl, soften gelatin in 3 tablespoons cold water. Let stand for 2 minutes. Add boiling water, stirring until gelatin dissolves; set aside.
2) In a small bowl, combine sugar and cocoa powder.
3) In a medium bowl, beat cream at medium speed with an electric mixer until foamy. Gradually add sugar mixture, beating until stiff peaks form. Stir in gelatin mixture. Cover; and chill for 4 hours.
FOR THE FUDGE FROSTING:
1) In a medium saucepan, combine sugar and cream. Bring to a boil over medium high heat; reduce heat, and simmer for 6 minutes, stirring frequently. Remove from heat; add chocolate and butter, stirring until melted and smooth. Let cool for 10 minutes. Whisk in confectioners' sugar. Let mixture cook until it reaches a spreadable consistency.
FOR THE CAKE:
1) Preheat oven to 350º. Grease and flour 3 (9-inch) square or round cake pans.
2) In a large bowl, combine flour, sugar, cocoa, baking powder, baking soda, and salt. Add milk, coffee, oil, and eggs. Beat at mediums peed with an electric mixer until smooth.
3) Pour every into prepared pans and bake for 23 to 25 minute, or until a wooden toothpick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.
4) Using a serrated knife, cut the cake layers in half horizontally to make 6 layers. Place 1 layer, cut side up, on a cake plate; spread with 1/5 of Dreamy Chocolate Mousse. Repeat Procedure with remaining cake layers and mousse. Freeze cake for 1 hour.
5) Spread chocolate Fudge Frosting evenly over top and sides of cake. Garnish sides of cake with grated chocolate. Garnish top of cake with chocolate curls, if desired. |
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