Ingredientes para 3 Layer Fudge Cake With White Chocolate Mousse Filling
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- 3/4 cup unsweetened cocoa powder
- 1 3/4 cups boiling water
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 12 ounces white chocolate, chopped
- 2 1/2 cups whipping cream
- 1/4 cup sour cream
- 1/2 cup crushed peppermint candies
- 8 ounces semisweet chocolate, chopped
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Cómo preparar 3 Layer Fudge Cake With White Chocolate Mousse Filling
- **Make the Fudge Cake:**
- Preheat oven to 325°F (160°C).
- Grease and flour three 9-inch diameter cake pans (1-inch high sides).
- Whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking soda, and ¾ teaspoon salt in a small bowl.
- In a medium bowl, whisk together ¾ cup unsweetened cocoa powder and 1⅔ cups boiling water until smooth. Let cool to room temperature, whisking occasionally.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter until light and fluffy. Gradually beat in 2 cups granulated sugar, then 2 teaspoons vanilla extract.
- Beat in 4 large eggs one at a time.
- At low speed, alternately add the dry ingredients (in 3 additions) and the cooled cocoa mixture (in 2 additions) to the wet ingredients, beginning and ending with the dry ingredients.
- Divide batter evenly among prepared pans.
- Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- **Make the Peppermint Mousse:**
- In a heavy saucepan, combine 12 ounces white chocolate, chopped, ½ cup heavy cream, and ¼ cup sour cream.
- Stir over low heat until chocolate is melted and smooth. Transfer to a large bowl and cool to lukewarm, whisking occasionally (about 20 minutes).
- Stir in ½ cup crushed peppermint candies.
- In a medium bowl, beat 1 cup heavy cream to soft peaks. Gently fold into the cooled white chocolate mixture in 4 additions.
- Chill mousse until it begins to set (about 2 hours).
- **Assemble the Cake:**
- Place one cake layer on a cardboard round or cake plate.
- Spread half of the mousse over the cake layer.
- Top with the second cake layer, the remaining mousse, and the final cake layer.
- Chill for at least 3 hours, or until the mousse is completely set.
- **Make the Chocolate Ganache:**
- Heat 1 cup heavy cream in a heavy saucepan until it simmers.
- Remove from heat and add 8 ounces semisweet chocolate, chopped.
- Whisk until smooth and melted.
- Let the ganache cool until it thickens (about 45 minutes).
- Pour the ganache over the chilled cake, spreading evenly with a metal spatula.
- Chill for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
192g
Fat
227g
Carbs
27g
