3 Layer Fudge Cake With White Chocolate Mousse Filling Recipe

How to Make 3 Layer Fudge Cake With White Chocolate Mousse Filling

1. **Make the Fudge Cake:**
2. Preheat oven to 325°F (160°C).
3. Grease and flour three 9-inch diameter cake pans (1-inch high sides).
4. Whisk together 2 cups all-purpose flour, 1 ½ teaspoons baking soda, and ¾ teaspoon salt in a small bowl.
5. 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.
6. 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.
7. Beat in 4 large eggs one at a time.
8. 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.
9. Divide batter evenly among prepared pans.
10. Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
11. Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
12. **Make the Peppermint Mousse:**
13. In a heavy saucepan, combine 12 ounces white chocolate, chopped, ½ cup heavy cream, and ¼ cup sour cream.
14. Stir over low heat until chocolate is melted and smooth. Transfer to a large bowl and cool to lukewarm, whisking occasionally (about 20 minutes).
15. Stir in ½ cup crushed peppermint candies.
16. In a medium bowl, beat 1 cup heavy cream to soft peaks. Gently fold into the cooled white chocolate mixture in 4 additions.
17. Chill mousse until it begins to set (about 2 hours).
18. **Assemble the Cake:**
19. Place one cake layer on a cardboard round or cake plate.
20. Spread half of the mousse over the cake layer.
21. Top with the second cake layer, the remaining mousse, and the final cake layer.
22. Chill for at least 3 hours, or until the mousse is completely set.
23. **Make the Chocolate Ganache:**
24. Heat 1 cup heavy cream in a heavy saucepan until it simmers.
25. Remove from heat and add 8 ounces semisweet chocolate, chopped.
26. Whisk until smooth and melted.
27. Let the ganache cool until it thickens (about 45 minutes).
28. Pour the ganache over the chilled cake, spreading evenly with a metal spatula.
29. Chill for at least 30 minutes before serving.