Chocolate Rum Layer Cake
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 15 min.
Preparation
ready in 3 h. 15 min.
Ready in
Ingredients
for
1
- For the sponge
- 5 eggs (separated)
- ½ cup sugar
- 1 tsp vanilla extract
- 1 pinch salt
- ½ cup all-purpose flour
- 0.333 cup Almond flour
- 2 Tbsps Corn starch
- ¼ cup cocoa powder
- ¼ cup Rum
- For the mousse
- 12 ozs plain Dark chocolate (60% cocoa solids, roughly chopped)
- 4 tsps Cognac
- ¼ cup black Coffee (cooled)
- 3 eggs (separated)
- 3 Tbsps sugar
- ⅔ cup cream (48% fat, well chilled)
- ¼ cup sugar
- 2 Tbsps cocoa powder
- To decorate
- Chocolate shaving
Preparation steps
1.
For the sponge: heat the oven to 180°C (160°C fan), 375°F, gas 5. Grease a 22cm|9" springform cake tin and line the base with non-stick baking paper.
2.
Whisk together the egg yolks. half the sugar and the vanilla until fluffy.
3.
Whisk the egg whites with the salt until stiff, gradually trickling in the rest of the sugar. Continue whisking until very stiff.
4.
Gradually fold the egg whites into the egg yolk mixture until combined.
5.
Mix together the flour, almonds, cornflour and cocoa and fold into the mixture.
6.
Spoon into the tin, smooth the top and bake for about 40 minutes until risen and springy to the touch. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
7.
For the mousse: melt the chocolate with the cognac and coffee in a heatproof bowl over a pan of simmering (not boiling) water. Remove from the heat and leave to cool.
8.
Whisk the egg yolks with the sugar until fluffy.
9.
Whisk the cream until thick.
10.
Whisk the egg whites with the sugar to form stiff peaks.
11.
Add the egg yolk mixture to the chocolate.
12.
Sift the cocoa over the top and stir in.
13.
Fold in the whipped cream, followed by the egg whites.
14.
Slice the cooled cake into four layers. Drizzle 3 layers with a little rum.
15.
Spread some of the chocolate mousse over the bottom layer and top with the next layer. Continue in this way until the cake is fully assembled, then spread the remaining mousse around the edge and on top of the cake. Chill for at least 1 hour before serving.
16.
Decorate with chocolate shavings.
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