what (chocolate) dreams are made of cake

Ingredients

• Servings: 1
• 1 (18.25 ounce) package devil's food cake mix
• 1 cup water
• 1/3 cup vegetable oil
• 3 large eggs
• 1 (4 ounce) bar semisweet baking chocolate, chopped
• 1/2 (8 ounce) package cream cheese, cubed
• 1 teaspoon unflavored gelatin
• 1 tablespoon cold water
• 1 tablespoon boiling water
• 3/4 cup heavy whipping cream
• 1/2 teaspoon white sugar
• 3 egg yolks
• 1/4 cup white sugar
• 3 tablespoons all-purpose flour
• 1 teaspoon unflavored gelatin
• 1 3/4 cups heavy whipping cream
• 1 teaspoon vanilla extract
• 1 (18 ounce) package miniature semisweet chocolate chips
• 1 1/2 cups heavy whipping cream
• 2 tablespoons butter

Recipe

Preparation Time: 45 mins Cook Time: 1 hr 15 mins

Ready Time: 3 hrs 30 mins


• preheat oven to 350 degrees f (175 degrees c). grease and flour two 9-inch round baking pans.
• mix cake mix, 1 cup water, oil, and eggs in a large bow until well blended. pour batter into prepared baking pans.
• bake in the preheated oven until a toothpick inserted into the center comes out clean, 26 to 31 minutes. cool in the pans for 10 minutes before removing to cool completely on a wire rack. slice one cakes in half horizontally and place one half in a 10-inch springform pan. save remaining 3/4 cake for another use.
• melt chopped baking chocolate and cream cheese in a large microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). set aside to cool.
• mix 1 teaspoon gelatin with 1 tablespoon cold water in a small bowl for 1 minutes; add boiling water and stir until gelatin is dissolved. allow to cool.
• beat 3/4 cups heavy whipping cream until foamy in a large bowl. add 1/2 teaspoon sugar and gelatin mixture; continuing to beat until stiff peaks form. lift your beater or whisk straight up: the whipped cream should form a sharp peak that holds its shape. fold about 1/4 the whipped cream into the cooled chocolate cream cheese mixture until well blended; fold remaining whipped cream into chocolate mixture to create a mousse. spread mousse over cake arranged in springform pan. refrigerate while preparing next layer.
• beat egg yolks in a large bowl until yolks are a pale yellow. beat in 1/4 cup sugar, 3 tablespoons flour, and 1 teaspoon gelatin until mixed.
• bring 1 3/4 cups heavy whipping cream and vanilla extract to a boil in a saucepan; lower heat to medium. pour about 1/2 cup hot cream into egg mixture while stirring; stir remaining cream mixture into bowl. pour cream mixture through a strainer into the saucepan; continue cooking and stirring until mixture is thick enough to coat the back of a spoon, about 10 minutes. allow custard to cool, then pour over mousse layer in springform pan. place cake in freezer while making remaining layer.
• reserve 1/2 cup chocolate chips; pour remaining chocolate chips in a large bowl.
• bring 1 1/2 cups heavy whipping cream and butter to a boil in a clean saucepan. pour cream mixture into the bowl over chocolate chips. stir until smooth and chocolate is melted. allow mixture to cool until chocolate ganache begins to thicken.
• remover cake from freezer and remove pan collar from the springform pan. pour chocolate ganache over cake; use a spatula to evenly spread chocolate over top and sides of the cake. press reserved 1/2 cup chocolate chips along the side of the cake. refrigerate until ready to serve.