BLACK TIE MOUSSE CAKE 2

Steps:

• Cake.
• Bake according to package directions using 2 round cake pans.
• When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
• Second Layer: Dark Cream Cheese Mousse.
• Melt chocolate and cream cheese together.
• Let cool.
• Soften gelatin with cold water for one minute then add boiling water.
• Stir until dissolved and clear.
• Let this cool while you start whipping the heavy cream and sugar.
• Continue to whip until stiff peaks form.
• Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
• Fold this into the remaining cream.
• Once you have completed, spread onto cake and refrigerate.
• Third Layer:Italian Custard Mousse.
• Beat egg yolks until pale.
• Add sugar, flour and gelatin, beating until mixed.
• Bring cream and vanilla to a boil.
• Add a small amount of cream to egg mixture while stirring.
• Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
• Continue to cook until custard begins to thicken.
• Cool slightly and pour on top of chocolate mousse.
• Freeze while getting the icing ready.
• Fourth Layer:Dark Chocolate Ganache.
• Bring butter and cream to a boil.
• Pour over chocolate and let sit for 5 minutes.
• Stir until smooth.
• Let cool to slightly warmer than room temperature until it starts to thicken.
• Remove cake from freezer and remove the collar.
• Pour some of the ganache over top of cake and spread it evenly across top and sides.
• While the ganache is still wet, cover sides of cake with chocolate chips.
• Refrigerate.
• Let remaining ganache cool and pipe through decorating bag onto cake.