Food Network: Chocolate, Chocolate Mousse Layer Cake with Vanilla Bean Ice Cream

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Chocolate, Chocolate Mousse Layer Cake with Vanilla Bean Ice Cream
Recipe courtesy Emeril Lagasse

Ingredients
For the cake:
8 eggs
1 cup plus 2 tablespoons sugar
1/3 cup unsweetened cocoa powder
1 cup bleached flour
1 teaspoon baking powder
2 tablespoons butter

To finish:
1 pound confectioners' sugar
1/2 cup unsweetened cocoa powder

1 stick butter, at room temperature
1 teaspoon pure vanilla extract
1/3 cup boiling water
2 cups heavy cream
8 ounces semi-sweet chocolate, melted
3/4 cup simple syrup, (equal amounts sugar and water, simmered until sugar
dissolves)
3 ounces semi-sweet chocolate, shaved into curls
10 to 12 scoops vanilla bean ice cream

Directions
Preheat the oven to 350 degrees F. For the cake: Put
the eggs and 1 cup of the sugar in a large mixing bowl and, with an electric mixer
fitted with a wire whisk, beat on medium-high speed until the mixture is pale

yellow, thick and has tripled in volume, about 8 minutes. Sift the cocoa, flour
and baking powder together in another large mixing bowl. Add the egg mixture and
fold to mix thoroughly. Grease 2 (9 by 2-inch) round cake pans with the butter.
Sprinkle each with a tablespoon of the remaining sugar. Pour the cake batter
evenly into the pans and bake until the cake springs back when touched, about 25
minutes. Let cool for about 2 minutes. Using a thin knife, loosen the edges of the
cakes and flip onto a wire rack. Let cool completely. Sift together the
confectioners' sugar and cocoa powder into a medium-size bowl. Add the butter and
mix with an electric mixer until incorporated. Add the vanilla and boiling water
and mix until smooth. Let cool. In the bowl of an electric mixer, combine the
cream and the chocolate. On medium speed. Whip until stiff peaks form, set
aside.

To assemble the cake: Line a baking sheet with parchment paper and place a wire

rack over it. Using a serrated knife, cut each cake in half horizontally. Brush
the tops of three of the layers with 1/4 cup of the simple syrup. Place the bottom
layer on a 9-inch round of cardboard and set it on the wire rack. Spread 3/4 cup
of the mousse evenly on top of the cake. Top with a second layer of cake. Spread
another 3/4 cup of the mousse over the top of the cake. Repeat the same process
with the third layer. Top with the fourth layer. If necessary, shave off any
uneven pieces of the cake with a serrated knife so that it is smooth and even on
all sides. Chill for 2 hours. Spread the frosting evenly over the sides and top of
the cake. Refrigerate until the frosting sets. Place the chocolate curls on top of
the cake. Slice and serve with the ice cream.