BOTTOM LAYER
1 (18 ounce) boxes of ordinary cake mix ( devil's food)
SECOND LAYER
1 teaspoon knox unflavored gelatin
1 tablespoon cold water
2 tablespoons boiling water
4 ounces semi-sweet chocolate chips
4 ounces cream cheese, cubed
3/4 cup heavy cream
1/2 teaspoon granulated sugar
THIRD LAYER
3 egg yolks
1/4 cup granulated sugar
3 tablespoons flour
1 teaspoon knox unflavored gelatin
1 3/4 cups heavy cream
1 teaspoon vanilla extract
FOURTH LAYER
1 1/2 cups heavy cream
2 tablespoons butter
18 ounces semi-sweet chocolate chips
1/2 cup white chocolate chips (optional)
There are FOUR layers to make:
BOTTOM LAYER (cake):
Bake according to directions on box using 2 round pans, then
cool. Once cooled, use the cake from one pan as one layer (you do not need the
second cake from the second pan. In other words, you only need half the box
cake recipe). Place this round cake at the bottom of a CHEESECAKE PAN. Press it
with your fingers and flatten the cake a little. This is the bottom layer out
of four layers.
SECOND LAYER (the chocolate mousse):
Melt chocolate and cream cheese together. Let cool. Soften
gelatin with cold water for 1 minute, then add boiling water, stir until
dissolved and clear. Let this cool while you start whipping the heavy cream and
sugar. As cream starts to thicken, add gelatin. Continue to whip until stiff
peaks form. Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
Then fold this into the remaining cream. Once you have it completed, spread
this chocolate mousse onto the cake and refrigerate.
THIRD LAYER (the custard):
Beat egg yolks until pale. Add sugar, flour, and gelatin, then
beat until mixed. Bring cream and vanilla extract to a boil. Add a small amount
of cream to egg mixture while stirring. Gradually add until all of the cream
has been added and then pour entire mixture through a strainer into the pan.
Continue to cook until custard begins to thicken. Cool slightly, then pour on
top of the chocolate mousse layer and freeze while getting the fourth layer
ready.
FOURTH LAYER (the icing):.
Please note: this makes a lot of icing so feel free to half this
part of the recipe (I just happen to like a lot of icing on top). Bring butter
and cream to a boil, pour over chocolate and let sit for 5 minutes. Stir until
smooth. Let cool until it starts to thicken. Remove cake from freezer, remove
the cheesecake pan collar, then pour some of the icing and use a spatula to
spread it evenly across the top and sides of the cake. While this is still wet,
put chocolate chips onto the side of the cake. Optional: Melt half a cup of
white chocolate chips (in the microwave) and swirl into the icing if you want
yours to look like the picture.
Refrigerate the cake. Be sure to see the picture. Serve cold.
Delicious!
