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Recipes from The CUP

1. Prepare one Devil’s Food Chocolate cake.

I use Duncan Hines cake mix because I find it the moistest. There are a couple of tricks of course. Follow the instructions on the package and don’t’ skimp on the 2 minutes of beating since it really makes the cake light. When I bake the cake I spray the pan with a nonstick spray and line the bottom with parchment paper. Then spray again and lightly dust with flour. That seems like a lot to go through but it never sticks. You know how the cake rises in the middle giving you a bulge? Well, we women don’t like bulges and there is a foolproof way to get rid of that unsightly issue (only wish it worked outside of the cake arena). I take an old towel and cut a 4-5 inch strip, long enough to wrap around the outside of the pan. Wet and wring it out, roll it to the height of your pan, wrap it around the outside and safety pin it in place. Odd, I know, but this will slow the baking around the outside and allow it to evenly back along with the middle. You will get a somewhat flat cake top, much prettier. I believe they manufacture these collars but why not put an old towel to good use.

Let the cake layers cool completely.

2. Cocoa Mousse Filling

• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 2 tablespoons boiling water
• ½ cup sugar
• ¼ cup cocoa powder
• 1 cup cold whipping cream (not already whipped)
• 1 teaspoon vanilla

In a small bowl sprinkle the gelatin over the cold water and let stand for 2 minutes to soften. Add the boiling water and stir until the gelatin is completely dissolved and the mixture is clear.

In a mixing bowl, combine sugar, cocoa, whipping cream and vanilla. Beat at medium speed, scraping bowl until stiff. Pour in the gelatin mixture and beat until blended. Refrigerate 20 minutes, it will stiffen.

I suggest you place a wire cake rack over a cookie sheet or pan with sides. Place the bottom layer of the cake on the rack, spread the mousse filling on top and then stack the second layer. Keep in mind that you will have to slide this cake off the wire rack onto a serving dish when you are finished icing it. Brush away any crumbs and empty crumbs out of the cookie sheet. Now for the wonderfully messy part…the chocolate ganache…

3. Chocolate Ganache

• 2 cups whipping cream
• 3 cups Ghirardelli semi sweet baking chocolate (about 4 bars)

Chop up the chocolate and place it in a bowl. In a saucepan heat the cream until small bubbles appear around the edge but don’t boil. Pour the cream into the chocolate and whisk. The chocolate will melt, become smooth and you will notice it has a wonderful sheen. You will catch yourself saying oohhhhh, I promise, it’s quite magical. Now, stop licking your fingers and continue on…

Remember that cake on the rack? Take your ganache and pour it over the cake. It’s very forgiving and you can lightly use a spatula to guide the flow, the less touching the better so move the bowl around to aim the stream of chocolate. It will drip down, through the rack and onto the cookie sheet. I know, I am playing with your emotions. Lift the wire rack, along with the cake out of the cookie sheet and place aside to set.

While that is setting scrape all that leftover ganache from the cookie sheet and place in a bowl. Refrigerate. It will set and you can use this for piping a boarder or even use a melon baller to create soft chocolate centers for candy (if you cover the balls in powder sugar or cocoa you have truffles!)

When the cake’s ganache has set up a bit you can use a spatula and slide the cake onto a serving plate. Enjoy!