September 7th Cake

My birthday is on September 7th and I was so surprised to find out that there is an actual September 7th cake from one of my co-woorkers a few years ago. It is a chocolate and coffee flavored mousse cake that is very rich and delicious. There are a lot of steps but if you have people to share it with it is definitely worth the time and energy.

Recipe from Maida Heatter's Book of Great Chocolate Desserts:

6 eggs (separated)
3/4 c. sugar
1/4 c. + 1 Tbsp unsweetened cocoa powder (Dutch processed)
1/4 tsp salt

preheat oven to 375F. Butter 2 9" round pans, line with parchment paper circles. With a mixer beat the egg yolks at high speed for 5 minutes (until they are light lemon-colored). Add 6 Tblsp of the sugar and beat another 5 minutes or until thick and forms a wide ribbon when the beaters are lifted. Add the cocoa and beat on low until incorporated. Set aside
Add the salt to the egg whites. With CLEAN beaters, beat on high until the whites increase in volume and barely hold a soft shape. Reduce speed to medium and gradually add the remaining sugar. Increase to high speed again and beat until soft peaks form (they should not be stiff or dry). 
In several additions (smaller at first) fold 1/2 of the whites into the cocoa/yolk mixture. Then fold the chocolate mixture into the remaining whites. Fold gently. Split the mixture between the two 9" pans. Bake 30-35 minutes until the layers spring back when lightly pressed.
Release from the pan and cool on a wire rack. While they are cooling the layers will sink and the sides will buckle slightly (this will be covered with a mousse).

3/4 tsp unflavored gelatin
1 1/2 Tblsp cold water
1 1/2 c. Heavy cream
1/3 c. confectioners sugar
3/4 tsp vanilla

Sprinkle gelatin over water  in a small heat proof cup and let stand for 5 minutes. Place cup in a saucepan with water and set over medium heat until gelatin dissolves. Reserve 2-3 Tbsp of the cream and place the remainder in small bowl along with sugar and vanilla and beat with electric mixer only until the cream has increased in volume and holds a soft shape. Stir in the reserved Tblsp of cream into the warm dissolved gelatin and with the mixer going add to the slightly whipped cream. Continue beating until it can hold its shape.

8oz semisweet chocolate
2 oz (1/2 stick) butter
1/4 c. strong espresso   OR  1/4 Tblsp dry instant coffee +1/4 c. boling water
2 c. Heavy cream
1/4 c. Confectioners sugar
1 tsp vanilla

Melt the chocolate in a double boiler, add the butter and stir until melted and smooth. Pour the brewed espresso/coffee over the chocolate and cool to room temperature. When cooled, place the cream, sugar and vanilla in a bowl and beat until soft peaks form (Do NOT over whip). In 2-3 additions fold about 1/2 of the cream into the chocolate then fold the chocolate into the remaining cream.

Place 1 layer of cake, fill with all of the whipped cream filling, cover with the second layer. refridgerate while making the icing. Ice the cake, filling in any hollows on the sides until smooth. Finish with a star shaped tip if desired.
Refridgerate at least 6 hours or overnight so the flavors blend and serve cold.


Anonymous said...

This is a long time favorite of mind. I have made it with mint instead of mocha too. Also you can make it low carb with unsweetened chocolate and splenda.

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