Four Layer Chocolate Mousse Ganache Cake

moussedouble chocolate mousse cakeLast week I tried, for the first time, making Chocolate Mousse and Chocolate Ganache as the filling/frosting for my first four layer cake. This required me to cut two 9′ round cakes in half, which I’d never done before. Surprisingly, it went very well.

You may or may not find it entertaining to know that until recently I was afraid of melting chocolate. Perhaps ‘afraid’ is strong, but ever since I burned 16 oz. of chocolate chips in the microwave when I was a kid, I’ve been… hesitant. What a terrible time that was. Thanks to the double boiler I was able to proceed without fear. Will never melt chocolate any other way. *end rant on that*

I’d say what I messed up most was making sure they were placed evenly on top of one another as I built the actual cake. It ended up a bit lopsided. All in all, besides wishing I’d made slightly more ganache for the center/sides, it was absolutely delicious and I can’t wait to make it again. Will post recipe shortly.

 
Double Chocolate Mousse Cake

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