Blog Review: Martha Washington Cake

This is the most difficult cake I've ever made. It should be called the Martha stewart cake because it is bossy and difficult. I'll post the recipe, but I'm warning you not to make it. I'm VERY pissed at this cake right now.

Martha Washington's Chocolate Mousse Cake
Makes 2 9-inch cakes; serves 10-12
Chocolate Cake
2 cups granulated sugar
1/2 pound (2 sticks) unsalted butter
4 large eggs
5 cups cake flour, sifted
1/4 cup unsweetened Dutch-processed cocoa powder, sifted
2 teaspoons baking soda
1/2 teaspoon salt
1cup whole milk

Chocolate Mousse
4 ounces (4 squares) semisweet chocolate
4 large eggs, separated
1/2 cup heavy cream
Chocolate Ganache
1 pint (2 cups) heavy cream
24 ounces (4 cups) semisweet chocolate chips
Candied flowers or chopped nuts, for garnish (optional)

Method
Prepare the chocolate cake: Preheat the oven to 350 degrees F. Lightly spray two 9-inch round cake pans with vegetable cooking spray and line the bottoms with parchment paper circles.
In the bowl of an electric mixer, cream the sugar and butter on medium to high until light and fluffy, scraping side of bowl often.
Add eggs slowly, scraping side of bowl often.
In a separate bowl, sift together the flour, cocoa powder, baking soda and salt. Add to the butter-sugar mixture, alternating with the milk.
Divide the batter between the two prepared pans. Bake for 30-35 minutes, until firm to the touch or until a toothpick inserted in the middle comes out clean.
Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans and completely cool.


Prepare the Chocolate Mousse: Place water in the bottom pan of a double boiler to that the top of the water is 1/2 inch below the upper pan. Place the chocolate squares in the upper pan. Then place the boiler over low heat. Stir the chocolate constantly until it is melted. The water in the bottom of the double boiler should not come to boiling while the chocolate is melting.
Remove the melted chocolate from heat. Add egg yolks and beat well. Set aside to cool.

In a chilled bowl of an electric mixer with chilled beaters, beat the 1/2 cup heavy cream on low to medium until soft peaks form. Cover with plastic wrap and refrigerate until chilled.

In a separate clean and dry bowl of an electric mixer, whip the egg whites on medium until soft peaks form. Reserve.

Gently fold the chilled whipped cream into the chocolate mixture until the cream is just combined into the mixture. Do not over fold.

Gently fold the reserved whites into the chocolate until just combined. Cover the mixture with plastic wrap and refrigerate for at least 1 hour before using.

Prepare the Chocolate Ganache: In a heavy 1-quart saucepan, bring the 2 cups heavy cream just to a boil, stirring frequently.
Remove the saucepan from the heat.
In a large bowl, place the chocolate chips. Pour the hot cream over the chocolate and let sit for one minute.
Whisk to thoroughly combine ingredients and allow to cool. When the mixture is room temperature, cover with plastic wrap and refrigerate until 1 hour before ready to use.

Assemble the cake: When the cake has cooled completely, using a serrated knife, carefully cut each cake in half horizontally to make a total of 4 layers, 2 per cake.

To assemble, place first cake layer on a large serving plate. Alternate the cake layers and mousse filling, spreading the mousse evenly onto each cake layer.

Frost the outside of the cake with the Chocolate Ganache. Refrigerate the cake until ready to serve. Garnish with candied flowers or chopped nuts.