Colossal Chocolate Cake

by - 6:00 AM

A couple of months ago, I visited a local Houston dessert bar called the Chocolate Bar.  On display, they had the biggest, most beautiful chocolate cake I had ever seen.  It was like the Mount Everest of desserts...

Challenge extended.

Challenge accepted.



Given my culinary prowess (please refer to this post)... clearly I could replicate it for Little Sister's birthday.  The actual cake is made of box cake mix with mini chocolate chips with a layer of white chocolate mousse in between, topped with a very creamy chocolate icing and chocolate glaze.  The theme here was chocolate.


My apologies for the poorly lit photos.  The villagers could not keep their hands off and after seven hours in the kitchen (that is how long it takes when you are not good in the kitchen people), I did not have the energy to defend the fort.  I quickly snapped some pictures before the cake magically disappeared.  For whatever reason, the chocolate glaze looks a little muddy in some places, but it looked perfect in real life.  I hate you flash.


The cake was thick but moist.  The mousse has a mild hint of white chocolate, the perfect addition to the overwhelming chocolate avalanche that was this cake.  The frosting was not overpowering so the chocolate glaze could really hog the spotlight.


This cake is not for the faint of heart.  I am convinced that it had about 4,000 calories per  slice...I may be exaggerating but not by much.  Enjoy!!


Colossal Chocolate Cake

Chocolate cake
1 box devil’s food cake mix
1 small pkg Jello instant chocolate pudding mix
1 cup sour cream
1 cup vegetable oil
4 eggs
 1/2 cup milk
1 tsp vanilla
2 cups mini chocolate chips

1.  Preheat oven to 350 degrees F. 
2.  In a very large bowl, mix together everything except chocolate chips. Batter will be thick. 
3.  Stir in the chocolate chips. 
4.  Pour batter into cake pan of choice. For cooking time, use the cooking times on the back of the devil’s food cake box as a guide and  add 10 minutes.

White Chocolate Mousse (filling)
6 oz white chocolate chips
1 7/8 cups heavy cream
1 tbsp sugar

1.  Place a stand mixer bowl and whisk attachment in the freezer. 
2.  Place the white chocolate chips in a bowl and microwave on a low power setting for around two minutes, running the microwave in 30-second increments, stirring in between, until it is smooth and completely melted. Set aside.
3.  Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with the chilled whisk attachment. Whisk on high-speed until stiff peaks form. Remove the bowl from the mixer. 
4.  By hand, whisk to combine 1/4 of the whipped cream into the melted white chocolate until smooth and completely incorporated. 
5.  Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
6.  Spread the mousse over the top of the cooled cake base evenly. Use an offset spatula to smooth the top. Place the other cake round over the mousse, pressing down lightly. Chill for at least 1 hour.


Frosting
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups milk (I used 1% with stellar results)
2 teaspoons pure vanilla extract
24 tablespoons (3 sticks) butter, cut into 24 pieces and softened at room temperature
1/4 cup cocoa powder
3 ounces of semisweet chocolate
1.  In a bowl, combine the sugar, flour, cornstarch, cocoa powder, and salt. 
2.  Slowly whisk in the milk until the mixture is smooth. 
3.  Place a fine-mesh strainer over a medium saucepan and pour the milk mixture through the strainer into the saucepan. Cook the mixture over medium heat, whisking constantly, until the mixture boils and is thick enough that it starts to become difficult to easily whisk.  It should bubble quite a bit at the end (be careful of the splatters) and thicken considerably.
4.  Transfer the mixture to a clean bowl and cool to room temperature.  If it is even slightly warm, the frosting won’t beat up properly.
5.  Once the frosting is completely cooled to room temperature, beat the mixture with the vanilla on low speed until it is well combined, about 30 seconds.
6.  Add the butter, one piece at a time, and beat the frosting until all the butter has been incorporated fully, about 2 minutes. 
7.  Increase the speed to medium-high. Beat the frosting for five minutes, until it is light and fluffy.  Once the frosting has been mixed for five minutes and is light and fluffy, mix in 3 ounces of semisweet chocolate that has been melted and completely cooled to room temperature.


Chocolate Glaze
½ cup heavy cream
4 oz semisweet chocolate, chopped
2 teaspoons corn syrup
½  teaspoon vanilla

1.  Gently heat the cream and chocolate together in the microwave or in a double boiler, stirring often until smooth and shiny.  
2.  Stir in the corn syrup and vanilla.  
3.  Allow to come to room temperature before pouring over the top of the cake and spreading to the edge with a spatula so that it drips over the sides. 
4.  If the glaze gets too thick, heat it again for a few seconds (it won’t take long) and stir before pouring over the cake. Serve the cake at room temperature.



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