Festive Chocolate Layer Cake Draft

How I make it

Mousse base

1. Put the chocolate in a heatproof bowl. Bring half the cream (1 cup / 250 ml) to a boil in a small saucepan.

2. Take it off the heat and pour it right away over the chocolate so it is fully covered. Wait about 1 minute.

3. Stir well until the chocolate melts completely into a smooth cream. Cool to room temperature.

Sponge cake

1. Preheat the oven to 350°F (175°C).

2. Sift the flour, cocoa and baking powder into a bowl and mix well.

3. Bring about 1 inch (2-3 cm) of water to a boil in a small saucepan. In another, heatproof bowl, whisk the eggs and sugar well.

4. Set the bowl over the pan so it warms in the steam without touching the water. Whisk for about 5 minutes, until the sugar dissolves completely and the mixture is warm to the touch.

5. Transfer right away to the stand mixer bowl, add the vanilla and beat on high for about 5 minutes, until pale, fluffy and tripled in volume.

6. Sift about half the flour mixture over the eggs and fold in gently.

7. Add the melted, cooled butter down the side of the bowl so the batter doesn't deflate.

8. Sift in the rest of the flour mixture and fold just until even, with no lumps of flour left.

9. Pour the batter into a parchment-lined springform pan (or divide evenly among 3 pans).

10. Bake for about 40 minutes in one pan, or 15-17 minutes in 3 pans, until a toothpick inserted in the center comes out dry.

11. Cool for about 5 minutes, run a knife around the sides, release the springform and cool completely.

Syrup

1. Bring the water and sugar to a boil in a small saucepan until the sugar dissolves completely, then cook 1-2 minutes more.

2. Remove from the heat, add the liqueur, stir well and cool to room temperature.

Finishing the mousse

1. Whip the remaining cream (1 cup / 250 ml) to stiff peaks.

2. Stir the chocolate cream well to loosen it a little, then fold in the whipped cream, a third first and then the rest.

Assembly

1. Slice the cake horizontally into 3 equal layers with a serrated knife (if you baked one cake).

2. Place one layer on a serving plate and close the springform ring around it (you can line the inside of the ring with an acetate cake collar).

3. Brush with a third of the syrup, spread half the chocolate mousse on top and smooth it.

4. Add the second layer, brush with another third of the syrup and spread the rest of the mousse.

5. Top with the third layer and brush with the remaining syrup. Cover with plastic wrap and refrigerate for at least 4 hours.

Ganache and decoration

1. Put the chocolate in a small heatproof bowl. Bring the cream to a boil in a small saucepan, take it off the heat and pour it over the chocolate so it is fully covered.

2. Wait about 1 minute, then stir well until smooth.

3. Cool slightly, pour over the cake and tilt it so the top is evenly covered. Return to the fridge for about 20 minutes, just until the ganache sets.

4. Before serving, decorate with whole strawberries and chocolate shavings.

What I've learned

• I pour the melted butter down the side of the bowl so the foam doesn't collapse.
• I can swap the coffee liqueur for brandy, rum or any other liqueur.
• Well wrapped, the cake keeps in the fridge for 4 more days.