Wednesday, March 25, 2009

Today's Chocolate Cake

Amazing Chocolate Cake with Strawberry Mousse Filling and Ganache Frosting
1 (18.25 ounce) package devil's food cake mix
1 (5.9 ounce) package instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
1/2 cup warm water
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
1 1/2 cups fresh strawberries, rinsed, hulled, and sliced
1/3 cup strawberry preserves
Ganache Frosting
1 1/2 cups semi sweet chocolate chips
6 tablespoons butter (DO NOT USE MARGARINE)
1/3 cup heavy whipping cream

Preheat oven to 350 degrees F. Generously grease and flour 3 8 inch cake pans.

In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Pour equal portions of batter into each cake pan.
Bake according to cake mix package directions for 8 inch cake pans, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least 20 minutes before inverting onto a cooling rack. Cool thoroughly before assembling.
In a medium sized bowl, combine sliced strawberries and preserves. Fold to combine.
In a large bowl, beat whipping cream, gradually adding powdered sugar, until stiff peaks form.
Gently fold strawberry mixture into whipped cream. Cover and Refrigerate until needed.
Place one layer of cake in the center of a serving platter. Place 1/2 of the mousse mixture in the center of the cake. and spread evenly to within 1/4 inch of the edge of the cake. (The weight of the remaining pieces will push the mousse out to the edges.) Gently place the second layer of cake on top of the mousse. Repeat step with the strawberry mousse. Gently add the final layer of cake on top. Refrigerate at least an hour before icing cake.
In a medium saucepan over medium heat, add all ganache ingredients together. Stir constantly until ingredients are melted and smooth. Allow to cool about 20 minutes. Place saucepan in the refrigerator to cool an additional 30 minutes, stirring occasionally.
To frost, spread ganache evenly on the top and sides of cake. Return to refrigerator for at least one hour before serving. Ganache will harden up and retain the moisture of the cake.

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