2. Pour
the cream over the chocolate, make sure all the chocolate is covered. Set aside for 5 minutes
2 cups
of cream
1 tsp
vanilla extract
6. Now
add the cooled ganache and whip well until it forms stiff peaks.
2. Place
one half of the cake in the center of the ring and soak the cake with sugar syrup (I used grape juice). Check notes on sugar syrup.
3. Now
place a huge dollop of the mousse on the cake and spread it all over with a spatula, make sure you spread the mousse into the sides also.
4. Place
the next layer of cake and soak this layer of cake too. Place the remaining mousse over the cake and spread all over.
5. Cover
and refrigerate for about 8 hours (I left it overnight).
1. You
need to use heavy cream for this recipe, this will not work with low fat cream like amul.
5. I
love using grape juice to soak my chocolate cakes since it gives an awesome flavor
3 tbsp
sugar
1 cup
of water
7. Using
the 9 inch springform pan to set the cake, the entire mousse got used up completely, there were no left overs.
8. While
you chill the cake in the refrigerator, keep it covered.
9. I
had the cake out of the refrigerator for about an hour or so while cutting the cake during the party and it was still stiff, did not melt. After that I put it back in the refrigerator.
10. You
can pour a layer of ganache over this cake too
11. This
cake tastes great when you let it rest awhile and all the flavors have seeped in so plan and make the cake
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