Chocolate Canadian Club Cake Recipe
A 3 layer chocolate cake with chocolate icing
Ingredients
- 1 cake (your favorite recipe)
- 24 ounces Chocolate Mousse Batch (recipe below)
- 6 ounces Ganache (recipe below)
- 8 ounces Whiskey Syrup (recipe below)
- 1 pound Chocolate disks
- 1/2 quart Heavy cream
- 4 1/2 ounces powdered sugar
- 1/2 quart whipping cream -- whipped
- 7 fluid ounces egg yolk -- pasteurized
- 12 ounces chocolate coins (or other high quality chopped chocolate)
- 3/4 quart Water
- 1/2 pound Sugar
- 6 ounces Canadian Club Whiskey
Cake
Ganache
Chocolate Mousse
Whiskey Syrup
Instructions
- Cut your round cake into 3 layers.
- Take each layer and drizzle whiskey syrup over each, covering generously.
- After whiskey syrup soaks in, cover each layer with chocolate mousse, and stack all layers together.
- Cover completed cake with mousse and decorate with Ganache for icing using a pastry bag with a star tip.
- Heat Cream - do not scald.
- Remove from heat and stir in Chocolate Coins until smooth.
- Whip eggs and sugar until light and fluffy.
- Carefully melt the chocolate over double-boiler steam bath stirring often.
- When steps 1 and 2 are complete, fold the melted chocolate into the egg and sugar mixture. Then fold the whipped cream into the chocolate mixture.
- Place in the cooler to chill, then portion and serve.
- Combine Water and Sugar in a saute pan.
- Bring to a boil; stir until all Sugar is dissolved.
- Remove from heat, add the Whiskey.
Cake
Ganache
Chocolate Mousse
Whiskey Syrup