Chocolate Mousse Dream Cake (adapted from The Pastry Queen by Rebecca Rather)

Cake:

• 1 cup (2 sticks) unsalted butter
• 12 ounces premium-quality bittersweet chocolate, chopped into small pieces
• 6 large eggs
• 1 cup sugar
• 1 tablespoon vanilla extract
• 2 tablespoons dark rum, such as Myer’s, or the liqueur of your choice, such as Kahlua or Grand Marnier (optional)

Milk Chocolate Mousse

• 1/4 cup unsalted butter
• 10 ounces premium-quality milk chocolate
• 3 large eggs, separated
• 3 tablespoons sugar
• 1 tablespoon vanilla extract
• 1 cup chilled heavy whipping cream

Dark Chocolate Glaze

• 4 ounces premium-quality bittersweet chocolate, chopped into small pieces
• 1/4 cup light corn syrup
• 1/2 cup heavy whipping cream
• 1 1/2 teaspoons vanilla extract

To make the cake: Preheat the oven to 350 degrees F. Line the bottom of a 9-inch cake pan with a parchment paper round and coat evenly with cooking spray. Melt the butter and chocolate in a metal bowl set over a medium saucepan with 2 inches of simmering water. Stir until smooth. Remove the bowl from over the saucepan. Whisk the eggs and sugar in a large bowl. Whisk the chocolate mixture into the egg mixture until well combined. Stir in the vanilla and rum.

Pour the mixture into the prepared pan and place it in a larger roasting or baking pan. Fill the larger pan with enough hot water to come about 2/3 of the way up the sides of the cake pan. Bake for 35-40 minutes. The cake is done when it is firm to the touch. It will rise while baking and settle down to its original size when removed from the oven. Cool the cake completely in the pan on the rack.

To make the mousse: melt the butter and milk chocolate in a metal bowl set over a saucepan of simmering water. Set the chocolate mixture aside to cool. Using a mixer or whisk, beat the egg yolks and sugar until smooth. Stir in the vanilla. Combine the egg yolk mixture with the chocolate mixture. In a clean bowl, beat the egg whites on high speed using a mixer fitted with a whisk attachment until shiny, stiff peaks form. Fold the egg whites into the chocolate mixture, one-third at a time, using a large rubber spatula. Using a mixer fitted with a whisk attachment, whip the cream on high speed just until soft peaks start to form. If you beat the cream more, the mousse will get lumpy. Gently fold the whipped cream into the chocolate mixture.

Spread the mousse over the cooled cake, filling the pan to the top. Wrap with plastic wrap or aluminum foil and freeze at least 6 hours and preferably overnight.

At this point the cake can be kept in the freezer for up to three weeks.

To make the glaze: Place the chocolate in a medium mixing bowl. Combine the corn syrup, cream, and vanilla in a saucepan; bring to a boil. Immediately pour the cream mixture over the chopped chocolate and whisk until smooth. Keep the glaze at room temperature to ensure that it will pour. If the glaze is too thick, add more cream.

To assemble the dessert, remove the cake from the freezer. Dip the bottom of the pan in hot water to loosen, then invert it onto a plate, so that the mousse is on top. Pour the glaze over the mousse, making sure it covers the sides. Let the glaze set at least 1 hour. Freeze until ready to serve. The dessert is best when removed from the freezer just a few minutes before cutting. If left at room temperature, it will begin to melt.

Yield 14 to 16 servings