Godiva Milk Chocolate Mousse Cake Recipes

Steps:

• For the buttercream: cream butter until smooth.
• Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
• For the cake: sift together the flour, baking soda and salt; set aside.
• Cream the butter and sugar and add the eggs one at a time beating after each addition.
• On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
• Divide the batter among 3 greased and floured 9" cake pans.
• Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
• Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
• Chill the layers in the freezer for about 30 minutes until firm.
• To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
• Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
• Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
• Garnish with chocolate curls if using.

Steps:

• TOASTING THE HAZELNUTS:(Make a day ahead).
• Preheat oven to 350ºF. Spread hazelnuts in a single layer on a baking sheet and toast for 12-15 minutes, shaking the pan two or three times, until the nuts are golden. Store in air-tight container.(The oven has to be at the correct temperature for the meringues).
• HAZELNUT MERINGUE LAYERS:.
• Preheat oven to 300ºF.
• Generously butter 17"x12"x1" jelly roll pan.
• Line bottom with parchment paper. Then, lightly butter parchment paper. Dust with flour and tap off excess.
• Place 2 cups toasted hazelnuts in a food processor. Cover & process until very fine, but not oily.
• Combine ground hazelnuts and flour in medium bowl.
• Cover and process remaining toasted hazelnuts. Reserve for garnishing the cake.
• Beat egg whites in clean large mixing bowl until frothy, using electric mixer at medium-low speed.
• Add salt and increase the speed to medium-high and beat egg whites until soft peaks start to form.
• Add sugar, 1 tablespoon at a time, beating well.
• Continue beating until stiff, shiney peaks form.
• Gently fold in hazelnut-flour mixture. Spread hazelnut meringue in prepared pan.
• Bake fo 30-35 minutes or until very lightly browned and just set when lightly touched.
• Cool cake in pan on wire rack for 10 minutes.
• Invert the cake onto the wire rack and peel off the parchment paper and cool the cake completly.
• MAKE THE DARK CHOCOLATE GANACHE:.
• Put chocolate in medium bowl.
• Heat cream in saucepan until it comes to a boil.
• Pour hot cream over the chocolate and let stand 30 seconds to soften the chocolate.
• Whisk mixture until smooth.
• Stir in butter and liqueur.
• Let cool for 15 minutes or until slightly thickened.
• Dip 12 hazelnuts in chocolate ganache for garnish and let set.
• MAKE THE BUTTERCREAM:.
• Place the egg yolks in mixing bowl.
• Place bowl in a shallow bowl filled with hot water; set the bowl with the egg yolks directly over it, letting the water touch the bottom of the bowl to warm the egg yolks.
• Stir gently for 1 minute or until the yolks are warm.
• Remove bowl from water.
• Beat egg yolks 5-7 minutes, using electric mixer at medium-high speed.
• Beat until yolks have tripled in volume and form a ribbon when beater is raised.
• While the eggs are mixing, prepare the syrup.
• PREPARING SYRUP:.
• Combine granulated sugar and corn syrup in saucepan over medium-low heat. Stir with a wooden spoon to dissolve the sugar. Increase the heat to medium-high and bring the mixture to a boil.
• With the mixer running at medium speed, carefully(hot sugar really burns)pour the hot syrup into bowl with eggs.
• Continue to beat the eggs, until they have cooled to room temperature, about 5-10 minutes.
• Reduce speed to low.
• Gradually, add the butter, one or two tablespoons at a time, beating well.
• The buttercream will look lumpy or curdled when half of the butter has been added, but it will smooth out at the end.
• Add the hazelnut liqueur.
• ASSEMBLE TH CAKE:.
• Cut cake crosswise into 4 equal pieces, about 11x4".
• Cut a piece of cardboard into a 11x4" rectangle. Cover the cardboard with foil; place one of the cake pieces on the cardboard rectangle.
• Spread half the chocolate ganache over the cake.
• Top with the second cake layer and spread with 1 cup buttercream filling.
• Repeat layering and spread with the remaining buttercream over the top and sides of the cake.
• Lift up the cake on the rectangle base, supporting the bottom of the cake in one hand. (It makes it easier to frost when there is more than one person).
• Using the other hand press the finely chopped hazelnuts on sides of cake.
• Garnish with chocolate-dipped hazelnuts.

Steps:

• Beat egg whites with 1/4 cup of sugar and set aside.
• In a saucepan, melt chocolate chips, and margarine.
• Remove from heat and let cool a few minutes.
• Beat egg yolks, with 3/4 cup sugar and vanilla.
• Add melted chocolate and mix.
• Fold in egg whites.
• Pour half in to a greased springform or tube pan. Put rest in refrigerator.
• Bake at 350 for 30 minutes. It will rise nicely and then fall.
• When it is cool, pour rest of refrigerated mixture on top and put in freezer for several hours.