Double Chocolate Layer Cake

Toni V here!

There's nothing I love better than a rich and satisfying, pure chocolate dessert to end a great meal or celebrate a happy occasion. Chocolate cake is wonderfully versatile, and can be finished in so many ways. I make a killer chocolate layer cake! My friends and family frequently turn to me for birthdays, holidays, or simple chocolate fixes. Today is my father's birthday, and Mom asked me to make the cake- a small one, as there are only going to be 4 of us.

What you have here is (2) 6 inch layers of chocolate cake. Use your favorite recipe. (Sorry guys, but I'm not going to divulge all of my secrets in this blog!)

It's iced with a basic chocolate mousse, which is a real winner!

Chocolate Mousse
8 oz semisweet chocolate
half stick of unsalted butter
1 tbsp vanilla extract (or liquor such as dark rum, amaretto or grand marnier)
1 pint heavy cream
1 tsp unflavored gelatin

Gently melt the chocolate in a double boiler with the butter,and vanilla or liquor. Stir together until smooth and silky. If the mixture doesn't seem silky, drizzle in a small amount of the heavy cream and stir. This will help smooth the mixture. Remove from heat and allow to cool to about 100 degrees F. (To test temperature, touch the chocolate. It should feel just slightly warm to the touch.)

Use about 1/2 cup of the heavy cream to bloom the gelatin. Do this by dissolving the gelatin in the cream and gently warming the mixture. You can warm it by briefly holding the measuring cup over or in the water you used for the double boiler. Pour and stir into the melted chocolate mixture.

Whip the rest of the cream to medium peaks.

Fold the whipped cream into the chocolate mixture. Here's the technique:

1. Start with the chocolate mixture in a large mixing bowl.
2. Add 1/3 of the whipped cream to the chocolate and gently whisk until the cream is incorporated.
3. Add half of the remaining whipped cream and fold with a rubber spatula. When the cream is incorporated, add the rest and repeat. Don't over mix. You're better off having a few streaks of whipped cream than deflating the whole thing.

Store the mousse in the refrigerator for 1 hour before serving or using to ice the cake.