A birthday is a great opportunity to bake a special occasion cake. When it comes to birthday cake, the more decadent the better! This cake is a good representation of that philosophy. It’s actually a variation on the Post Punk Kitchen’s “Fauxstess Cupcake” recipe.
Dark chocolate layers (Callebaut cocoa, Amazon.com), chocolate mousse filling (Dagoba), chocolate buttercream (more Callebaut) and bittersweet chocolate ganache (Green & Black). Is it worth it?? Every penny.
After completely cooling layers, fill with chilled chocolate mousse then ice with your favorite chocolate buttercream. My recipe comes from Epicurious.com.
After icing the cake with a nice smooth layer of buttercream, let it set up in the fridge for about 30 minutes. Make a double batch of the ganache, then pour it over the chilled cake on a cooling rack, draining the excess ganache onto waxed paper (to save for later). Chilled ganache makes great truffles.
Pipe a nice shell border to finish.