Friday, December 30, 2011

Modified Aruba Radisson's Chocolate Cake with Chocolate Mousse Filling and Chocolate Ganache icing. Version II

 This recipe has some minor modifications from the original Aruba Radisson Cake, the mousse and Ganache are scaled back, less waste and the 8 oz chocolate to cup of heavy cream stated in the original recipe is omitted and the stabilizer of gelatin and water is added to the mousse mixture.

Also, the 3 layers are now a 5/6 layer cake that easily could fit into a NY/NJ deli dessert case.

Chocolate Cake

15 oz flour

3.5 oz cocoa powder, dark is best.

21 oz sugar

.5 ounces Baking Powder

3/4 oz Baking Soda

7 oz shortening, Crisco or Butter

Cream butter and sugar, then add rest to mixing bowl.


9.5 oz of milk

6 eggs

Mix well scraping down sides.

Get ready 3  8 or 9" baking pans.

Butter or no stick spray bottoms and sides and coat with flour.

Pour batter into pans and bake at 325 for about 45 minutes.

Cool for 15 minutes in pans.

Remove from pans and place on plates that have wax paper over them and continue cooling.

Once cooled fill the cake with the below.

The layers will be high enough to easily cut them in 1/2 and you then can have a 5/6 layer cake.

Chocolate Mousse Filling for Cake

8 ounces semi sweet chocolate

2 ounces sugar

1/4 cup water

4 egg yolks

2 cups heavy cream

Melt the chocolate in a microwave.

Combine the sugar and water in a pan and boil, stirring often until the sugar is dissolved.

Beat the egg yolks until creamy in a mixer with a whip attachment until fully.

Pour the water and sugar mixture into the bowl slowly, which the mixer is running.

Transfer to a 2 QT container.

Beat heavy cream until fluffy.

Add the cooled chocolate.

Combine all items, the egg and water mixture and the heavy cream


Mix 2 oz hot water with 1/4 ounce unflavored gelatin and add to the above. (if the mousse seems thick you can omit this step.)

Lay our our cakes, 3 of them and fill evenly with the mixture. Once stacked on top of each other move on to the Ganche.

Chocolate Ganche for the Icing

2 cups heavy cream

12 oz semi sweet chocolate

Add to a microwave safe bowl and melt, let cook until able to spread and frost cake. It the Ganche is not too warm to spread place it in the refrigerator until cooled.


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