| 1 |
Grease bottoms and sides of 3 (9-inch) round or heart-shaped cake pans with butter or oil and lightly dust with flour, removing any excess. |
| 2 |
Beat cake mix, water, oil and eggs in a large mixer bowl with an electric mixer on low speed 1 minute, scraping bowl constantly. Pour about 1-1/2 cups batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.) Bake in preheated 350 degree oven about 15 to 18 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove two layers from pans to wire rack. Place remaining cake layer, top side up, on a serving plate. Cool completely, about 1 hour. |
| 3 |
Meanwhile, make Chocolate Mousse. Spread cool cake layer on serving plate evenly with 1/2 of Chocolate Mousse; top with another cool cake layer; spread evenly with remaining mousse. Top with remaining cake layer. Frost top and sides of cake with Ganache. Refrigerate cake at least 3 hours before serving or until set. Store any leftovers, covered, in refrigerator. |
| 4 |
CHOCOLATE MOUSSE: In a 1-quart glass bowl or measuring cup, combine 1-1/2 cups semisweet chocolate chips (9 ounces) and 1/2 cup water. Heat in a microwave oven on high power 1 to 1-1/2 minutes, until chocolate is melted and smooth when stirred. Stir in 1 teaspoon vanilla. Cool to room temperature (refrigerate to experdite the process). When mixture is cool, whip 1 1/2 cups heavy whipping cream until soft peaks form (do not overbeat). Add a little whipped cream to chocolate mixture, mixing well. Then fold chocolate mixture into remaining whipped cream. use immediately to fill cake layers (or refrigerate until filling layers). Makes enough to fill 1 (9-inch) three layer cake. |
| 5 |
GANACHE: In a 4-cup glass measuring cup, combine 1-1/2 cups semisweet chocolate chips (9 ounces) and 1/2 cup heavy whipping cream. Heat in microwave oven on high power about 1 to 1-1/2 minutes or until melted and smooth when stirred. Stir in 1 tablespoon butter until melted and smooth. Cover and refrigerate until ganache is thick enough to spread on top of cake and around sides. Makes enough to frost top and sides of a 9-inch cake. |
|
|
|
|
|
|
|
|