Double Chocolate Mousse Cake Pt 1

RUM SYRUP
1 c Sugar
1 c Water
1/4 c Rum (or brandy; grand
-marnier, etc.)
Chocolate mousse:
8 oz Bitter chocolate
8 oz Milk chocolate
7 lg Eggs; separated
3/4 c Sugar
4 c Unsweetened whipped cream
1/4 c Myer’s rum

-CHOCOLATE GANACHE-
1 c Heavy cream
20 oz Semisweet chocolate
1/4 c Unsalted butter; softened
2 tb Sugar

CHOCOLATE GLAZE
1 c Unsalted butter
2 tb Light corn syrup
1/4 c Dark rum
12 oz Bittersweet chocolate;
-finely chopped:
1 c Semisweet chocolate shavings

Preheat oven to 350 degrees.

Grease and flour a 9-inch springform pan and line with parchment paper or
waxed paper. Butter and flour paper. Set aside.

Sift together cake flour, baking soda, salt, 3/4 cup sugar, and cocoa in a
mixing bowl. Combine buttermilk and egg yolks in a separate bowl.
Alternately combine dry and liquid ingredients, small amounts at a time, to
form a batter, beating with an electric mixer at high speed until smooth.
Add oil and blend until shiny.

In a mixing bowl, beat egg whites until they form soft peaks, gradually
adding 1/4 cup sugar. Fold beaten egg whites into batter. Pour batter into
prepared pan and bake in preheated oven for 20 to 30 minutes or until cake
tester inserted in center comes out clean. Remove from oven and let cake
cool on wire rack. When cool, remove spring form. Carefully remove bottom
and peel off paper. Slice horizontally into 3 layers.

Fit a piece of parchment paper on a baking sheet and place the ring from a
9-inch springform pan on paper. Place 1 layer of cake into the ring. Brush
and soak cake with Rum Syrup. Spread on about 1 1/2-inches of Chocolate
Mousse, then cover with a second cake layer. Repeat procedure. Place final
cake layer on top and soak with Rum Syrup. Tightly cover and place cake in
freezer for at least 8 hours.

Run a knife around the edges between the cake and the ring and put a hot
towel around the

outside of the ring to loosen the cake onto a serving platter. Totally
cover the sides and top of the cake with Chocolate Ganache. Refrigerate for
20 minutes. Remove from refrigerator and

completely cover ganache with Chocolate Glaze. Refrigerate again for 15
minutes or until glaze is set. When set, cover top of cake with chocolate
shavings. Keep cold until ready to serve.

Rum Syrup:

Combine all ingredients in a small heavy saucepan over high heat. Bring to
a boil. Boil, stirring constantly, for about 2 minutes or until sugar is
dissolved. Remove from heat and cool. May be stored, tightly covered and
refrigerated, for up to 3 months.

Chocolate Mousse:

Melt both chocolates together in the top half of a double boiler over water
that has just boiled. Remove from heat and set aside.

Whip egg whites and half of the sugar to soft peaks. Set aside.

Beat egg yolks and remaining sugar in a mixing bowl for 10 minutes or until
pale yellow and of a ribbon consistency. Slowly pour in melted chocolate.
Carefully fold in whipped egg whites. When well combined, gently fold in
whipped cream. While mixing, add rum. Store in refrigerator until ready to
use.

Chocolate Ganache: