Chocolate Toffee Rum Cake

Cake:
2 c Flour
3/4 c Baking Cocoa
2 t Baking Soda
1/2 t Baking Powder
1/2 t Salt
1 c Butter, softened
2 c Sugar
2 t Vanilla
2 Eggs
1 c Buttermilk
3/4 c Sour Cream
2/3 c Sundae Syrup
Chocolate Rum Mousse:
2 c Heavy Cream
1 env Unflavored Gelatin
6 oz Semisweet Baking Chocolate
1/4 c Rum
2 t Vanilla
Ganache:
12 oz Unsweetened Baking Chocolate, grated
1 c Heavy Cream
1 T Butter or Margarine

Heat oven to 350 degrees.
Grease bottom and side of 2 9 inch round pans with shortening; lightly flour.
Mix flour, cocoa, baking soda, baking powder and salt; set aside.
Beat butter, sugar and vanilla in large bowl with mixer on medium speed, scraping bowl occasionally, until fluffy.
Beat in eggs, one at a time, until blended.
Beat in flour mixture alternately with buttermilk and sour cream, beating after each addition until smooth.
Pour into pans.
Bake 35 to 38 minutes or until toothpick inserted in center comes out clean.
Cool 10 minutes; remove from pans to wire rack.
Cool completely.

Chocolate Rum Mousse:
Mix 1/3 cup of the whipping cream and the gelatin in small bowl; let stand 5 minutes.
Mix melted and cooled chocolate and 1 cup whipping cream in medium bowl until blended.
Stir in gelatin mixture, rum and vanilla.
Beat remaining 2/3 cup whipping cream in chilled medium bowl on medium speed until soft peaks form.
Gently stir into chocolate mixture until blended.
Refrigerate about 2 hours or until thickened.

Cut each cake horizontally to make 2 layers.
Place 1 layer, cut side up on serving plate.
Spread with 3 tablespoons of the syrup.
Spread 1/3 cup mousse over syrup to within 1/4 inch of edge.
Repeat with remaining layers, except do not spread syrup or mouse on top layer.

Ganache:
Place chocolate in medium bowl; set aside.
Heat whipping cream and butter to boiling in 3 quart saucepan over medium-high heat, stirring constantly.
Pour over chocolate; let stand 5 minutes.
Stir until smooth.
Spread on side and top of cake.
Garnish with chocolate curls.
Store covered in refrigerator.



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