I always fall for this in restaurants, but homemade is better. Conquer it in steps, and you’ll have smooth sailing.
1 cup unsweetened cocoa
2 cups boiling water
until smooth and set aside. Combine:
2¾ cups flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon baking powder
Set aside. Cream:
1 cup (2 sticks) softened butter
2½ cups granulated sugar
1½ teaspoons vanilla extract
for five minutes. Add in flour mixture, alternating with cocoa mixture. Bake in (3) 9 inch round pans, greased and floured for 25-30 minutes at 350˚. Cool in pans for 10 minutes, then remove and cool on racks.
8 ounces semisweet chocolate, melted and cooled
6 egg yolks
until blended. Then add:
2 teaspoons vanilla extract
6 egg whites
until stiff, and then gently fold into chocolate mixture.
6 ounces bittersweet chocolate, melted
½ cup cream
1 cup (2 sticks) butter
2½ cups confectioners’ sugar
Layer cakes with mousse filling and ice with frosting. Refrigerate a minimum of five hours. Store in refrigerator.