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Ingredients
- 1 x Devil's food cake mix
- 3 pkt (8-ounce) semi-sweet chocolate squares
- 12 x Large eggs, separated, (room temperature)
- 1 1/2 c. Butter or possibly margarine, (softened)
- 1 1/2 c. Confectioners sugar
Directions
- Early in day:1. Preheat oven to 350 F. Grease and flour two 9-inch round cake pans.
- Prepare chocolate cake mix as label directs. Pour batter into cake pans; bake as label directs. Cold cake in pans on wire racks 15 min; remove from pans and cold completely on racks.
- 2. Prepare chocolate mousse; in heavy 3-quart. saucepan over low heat, heat chocolate squares till melted and smooth, stirring frequently. Remove saucepan from heat; cold chocolate slightly.
- 3. In large bowl, with mixer at high speed, beat egg whites till soft peaks form. Spoon beaten egg whites into medium bowl; set aside.
- 4. In same bowl, with same beaters and with mix at low speed, beat butter or possibly margarine and 1 1/2 c. confectioners sugar till blended.
- Increase speed to high; beat till light and fluffy. Reduce speed to medium; add in egg yolks and beat 5 min or possibly till creamy, occasionally scraping bowl with rubber spatula. Add in melted chocolate and beat till mixed, scraping occasionally.
- 5. With rubber spatula or possibly wire whisk, gently stir one-third of beaten egg whites into chocolate mix; mix in remaining egg whites. Chill mousse45 min.
- 6. Spoon about 3 c. chocolate mousse into decorating bag with large star tube; chill. With serrated knife, cut each cooled cake horizontally in half. Place 1 cake layer, cut side up, on cake plate; spread with 1 1/2 c. chocolate mousse to within 1/2 inch of edge. Top with second layer, cut side up; spread with 1 1/2 c. mousse. Top with third layer, cut side up; spread with 1 1/2 c. mousse. Place remaining layer on top, cut side down.
- 7. Spread remaining mousse on side and top of cake. Use mousse in decorating bag to pipe a pretty design on side of cake. Chill cake at least 3 hrs or possibly till mousse is hard sufficient to slice.
- 8. While cake is chilling, prepare Chocolate Curls.
- 9. To serve, arrange Chocolate Curls on top of cake; sprinkle with confectioners sugar.
- Makes20 servings.
- CHOCOLATE CURLS: In heavy 1-quart. saucepan over low heat, heat four squares semi-sweet chocolate till melted and smooth, stirring frequently. Spoon melted chocolate onto large cookie sheet. With metal spatula, spread chocolate to cover cookie sheet proportionately; chill till hard, about 10 min. Make curls: Place chocolate-covered cookie sheet, with narrow side toward you, on damp cloth to keep it from moving while working. With blade of metal spatula or possibly pancake turner, starting at the lower right corner, firmly push spatula away till chocolate begins to curl. Cut chocolate strip to release curl from pan. Repeat to make many curls. (Consistency of chocolate is very important. If it is too soft, it won't curl; if too hard, it will break and crumble. If chocolate is too hard, let stand at room temperature a few min till soft sufficient to work with; if too soft, return to refrigerator.) Place curls on another cookie sheet; chill till hard; then decorate cake and serve.
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