Chocolate Zuccotto Cake

Directions

• Preheat oven to 350 degrees
• Grease 3- 9 inch round cake pans and line the bottom of the pans with parchment paper. For hassle-free baking, consider using non-stick cake pans like these.
• In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. A reliable whisk set ensures thorough mixing.
• Add the eggs, milk, oil and vanilla. Use a sturdy mixer like this one to beat the mixture for 2 minutes.
• Carefully add the boiling water and mix at the lowest speed until well combined. The batter will be watery.
• Spread equal amounts of the batter into the 3 prepared pans.
• Bake for 25 minutes or until cakes test done. Use a cake tester like this for accuracy.
• Cool in the pans for 20 minutes
• After the 20 minutes, remove the cakes from the pans and place on wire racks to cool completely.
• While the cakes are cooling, prepare the Mousse
• In a medium size microwave safe glass bowl, combine the 10 ounces of chocolate (broken into small pieces) with 1/2 cup whipping cream. A microwave-safe glass bowl set like this is convenient for melting chocolate.
• Place in the microwave for 1 1/2 minutes or until melted and smooth when stirred.
• Remove from microwave and cool to room temperature.
• Meanwhile, in a large bowl, beat 2 1/2 cups whipping cream with electric mixer at high speed, until SOFT peaks form.
• Now mix 1/4th of the whipped cream into the cooled chocolate mixture until well blended.
• Now turn the chocolate mixture into the remaining whipped cream and beat with the mixer at medium speed until fluffy and medium stiff peaks form ( the mixture will be a little soft, but will firm up in the refrigerator)
• Assemble the cake
• Line a 9 ½ x 5 ½ glass bowl with plastic wrap leaving ends to extend several inches down the sides.
• Press 1 cake layer into the bowl, pressing it to adhere and take the shape of the bowl.
• Fill the cake “dome” with 2/3 of the mousse and spread it flat across.
• Place a cake layer over that (it should be laying flat) and top with remaining mousse.
• Place the last cake layer on top & fold the plastic wrap over the cake.
• Cover the bowl with foil and refrigerate several hours or overnight.
• About 30 minutes before you are ready to finish assembling the cake, prepare the ganache.
• Place the semi sweet chocolate chips and the 1/2 cup whipping cream into a glass, microwave safe bowl and microwave for 1 1/2 minutes or until chocolate is melted after stirring.
• Remove from microwave and cool until its of spreading consistency. It will be on the thin side.
• When the ganache is cooled, remove the cake from the refrigerator. Remove the foil and peel back the plastic wrap. Set a serving plate on top of the bowl and invert the cake onto the plate (you may need to have someone assist to “tug” ever so gently on the plastic wrap to release the cake. With a knife, carefully spread the chocolate ganache over the cake, covering the entire surface. Dust with sifted cocoa powder and refrigerate, uncovered, until set. When set, cover cake & refrigerate until ready to serve.