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Chocolate Mousse Wedding Cake

By The Canadian Living Test Kitchen

Impressive. Showstopping. As perfect as the wedding itself. The outside -- all buttercream, white chocolate curls and pink roses -- is just a promise of the wonderful dark chocolate mousse inside. This is a cake that lives up to the glory of the occasion -- and the future1

Servings: 72

Ingredients:

One-Third of Bottom cake Tier:
2 oz (60 g) unsweetened chocolate, chopped
6 eggs, separated
1 cup (250 mL) granulated sugar
2 tsp (10 mL) instant coffee granules
1 tsp (5 mL) vanilla
2/3 cup (150 mL) sifted cake-and-pastry_flour
1/3 cup (75 mL) sifted unsweetened cocoa powder
1/4 tsp (1 mL) cream of tartar
Chocolate mousse (Bottom Tier):
3 lb (1.5 kg) bittersweet or semisweet chocolate, chopped
1-1/2 cups (375 mL) unsalted butter, cut in small pieces
6 cups (1.5 L) whipping cream
2 tbsp (25 mL) instant coffee granules
Buttercream for Bottom Tier:
5 egg whites
1 cup (250 mL) granulated sugar
2 cups (500 mL) unsalted butter, softened
1 tsp (5 mL) vanilla
white_chocolate Curls:
1 lb (500 g) white chocolate, coarsely chopped (Callebaut, Lindt or Tobler)

Note: For easier preparation, we've listed only partial ingredients. To make the whole cake, you will need 4-1/2 lb (2.05 kg) bittersweet chocolate, 1 lb (500 g) white chocolate, 10 oz (284 g) unsweetened chocolate, 38 eggs, 4 lb (2 kg) butter, 9 cups (2.25 L) whipping cream.

Preparation:

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