“Those sentiments are understandable. I’ve had days like that myself. It’s a very human reaction, I think,” Avery said.
Sean smiled. “Was today one of those days?”
Canting her head, Avery asked. “How did you know?”
Sean rubbed his index finger at the corner of his mouth. “You have a little chocolate icing, just there.”
~Chaos Is Come Again
In Chaos Is Come Again, Lola Zelkova can do little to make her friend Avery's life any easier. Lola's solution? A sinfully rich chocolate cake. It can cure almost anything that ails you. Here is her recipe.
I will warn you at the outset:
* This cake takes forever to make (but
I'll give you options along the way)
* This cake is HIGHLY ADDICTIVE
* Once you make this cake, no other
cake will ever be good enough.
Yup, this cake will ruin you for all
cakes from here on in.
* If you share this cake with others, they
will insist on this cake to feel loved.
So hand out the slices with caution.
Start with the chocolate mousse because this is a lovely dessert in and of itself. If you only get this far, it's all good - just pipe this into a martini glass add a garnish and call it a day.
RUM CHOCOLATE MOUSSE Ingredients 1 3/4 cups heavy cream 12 ounces quality semi-sweet chocolate chips 1/2 c dark rum 4 tablespoons butter 1 teaspoon flavorless, granulated gelatin
Directions
THE COLDER THE BETTER * Chill 1 1/2 cups heavy cream in refrigerator.
* Chill metal mixing bowl and mixer beaters in freezer. * In top of a bain marie, combine chocolate chips, rum, and butter.
* Melt over barely simmering water, stirring constantly.
* Remove from heat while a couple of chunks are still visible. Burned chocolate is nasty and ruins the mousse.
* Allow to cool to room temperature.
* Pour 1/4 cup heavy cream into a pyrex bowl and sprinkle in the gelatin.
* Allow gelatin to "bloom" for 10 minutes.
* Carefully heat by stirring in a bain marie. A bain marie is just simmering water in a pot so the heat is diffuse.
* Do not boil or gelatin will become a gloopy mess.
* Fold into the cooled chocolate and set aside. * In the chilled mixing bowl, beat cream to medium peaks.
* Fold some of your whipped cream into the chocolate mixture to lighten it.
* Fold in the remaining whipped cream in two batches.
* Do not overwork the mousse. * Stick your bowl in the fridge.
RASPBERRY DRIZZLE
This too can be an excellent dessert in and of itself. Once made, you can spoon it over brownies, ice cream what-have-you.
* Mix one small jar of raspberry jam and a mini bottle of Chambord. Tah dah!
Wasn't that easy?
CHOCOLATE RUM CAKE
Ingredients 1 cup room temperature butter 2 cups granulated sugar 4 large eggs 1/2 cup dark rum 2 cups all-purpose flour 1 cup unsweetened cocoa 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 cup hot water 1 teaspoon vanilla extract
* Beat the butter at medium speed with an electric mixer until fluffy; gradually add sugar, beating well. * Add eggs, beating until blended after each addition.
* Add rum; beat until blended. * Combine flour and next 5 ingredients sift into sugar mixture
* Add hot water and vanilla
* Beat at low speed until blended.
* Prepare pans by spraying with non-stick spray then dust with cocoa powder.
* Pour evenly into 2 9" pans then give a shake to smooth tops and release air bubbles.
* Bake at 350° for 27 minutes (cake will be slightly under done).
* Cool in pans on a wire rack 10 minutes.
* Remove from pans, and cool completely on wire racks. Whew! Almost there. Did you give up? Slice the cake, drizzle with raspberry sauce, and add an ice cream scoop of mousse, garnish with chocolate shavings.
But if you're still hanging in there...
Chocolate Rum Frosting
1 lb. confectioners' sugar 1/2 cup unsweetened Dutch-process cocoa powder 1/4 teaspoon salt 12 ounces cream cheese, room temperature 3/4 cup unsalted butter, room temperature 18 ounces bittersweet chocolate, melted and cooled 1 1/2 cups sour cream
2 tbs rum (you knew I'd have to do it)
DIRECTIONS * Sift together confectioners' sugar, cocoa, and salt.
* With an electric mixer on medium-high speed, beat cream cheese and butter until pale and fluffy.
* Add sugar mixture
* Mix in melted and cooled chocolate and sour cream
* Beat until smooth. Leave out on the counter so it is room temperature.
Okay ready for the great construction -
Boo! The video failed us! But I know you can follow from these instructions
You need to make sure your cake is cool, and you work quickly to keep the mousse firm.
1. You have 2 cakes. Slice each one in half to form what will be four layers. You can use a serrated
knife or dental floss if you don't have a cake cutter.
2. Place the one of the layers smooth side down spongy side up on your cake plate.
3. Use strips of waxed paper of aluminum foil around the edge so your plate is clean when you're done icing.
4. Stab your sponge side with a fork. and spread 1/3 of the raspberry mixture onto the cake. Stabbing your cake means the Chambord will seep down into the cake and infuse it with moisture and flavor.
5. Add 1/3 of your mousse spreading it to the edges.
6. Repeat until you place your top layer sponge side down smooth side up.
CHILL - to firm up your mousse
FROST -
Please note: This is not a smooth pretty frosting. It is more a thick layer of chocolate deliciousness that wants to look a little wild and free. The kind of cake that you can slice right into and don't need to remark of its beauty. Nope this is just a decadent gluttonous cake that needs to lay on your plate and be spooned into your mouth.
It's like crack. One taste, and you'll be addicted. This is your warning. Make this cake at your own risk.
And if you do.
Well, you are entirely welcome.
Read all about the Lola's chocolate cake panacea in our new novel CHAOS IS COME AGAIN. (click the image to go to Amazon - Free if you KU!)
