Skikkelig saftig sjokoladekake?

Omg. Sikkert god, men jeg ga opp å lese oppskriften...

Nabojenta skrev:
Jeg fikk servert verdens beste kake sist jeg var på cruise, og jeg har endelig funnet oppskriften på den!

Sjokolade, bringebær og trøffelmoussekake:

Sour Cream Chocolate Cake:
2 cups sifted cake flour (not self-rising)
1 1/2 teaspoons baking soda
1/2 teaspoon salt
3 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/2 cup (1 stick) unsalted butter, slightly softened
1/3 cup solid vegetable shortening
1/2 cup packed light brown sugar
1 cup plus 2 tablespoons granulated sugar
1 tablespoon vanilla extract
3 large eggs, at room temperature
3/4 cup sour cream, at room temperature
1 cup milk, at room temperature

Raspberry Soaking Syrup:
1/3 cup water
3 tablespoons granulated sugar
3 tablespoons eau de framboise
1 tablespoon Grand Marnier

Chocolate Raspberry Mousse:
8 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1 1/4 cups frozen unsweetened raspberries
1/3 cup plus 3 tablespoons granulated sugar, divided
3 large egg yolks
Pinch of salt
2 cups heavy cream, divided
3 tablespoons eau de framboise
1 tablespoon Grand Marnier
2 teaspoons vanilla extract

Raspberry-Cassis Sauce:
3 cups (one 12-ounce bag) frozen unsweetened raspberries
1 cup red currant jelly
2/3 cup granulated sugar
1 tablespoon arrowroot
1 tablespoon water
Creme de Cassis, to taste

Truffle Frosting:
4 bars (1.5 ounces each) Godiva Dark Chocolate, coarsely chopped
1/2 cup plus 1 tablespoon heavy cream
2 tablespoons light corn syrup
Pinch of salt
3/4 teaspoon vanilla extract
Sifted unsweetened cocoa powder, for dusting
Fresh raspberries, for garnish

Make the sour cream chocolate cake:
1.Preheat oven to 350°F. Lightly butter the bottom and sides of two 9x2-inch round cake pans. Line the bottoms of the pans with parchment paper. Dust the sides of the pans with flour and tap out the excess.
2.Sift together flour, baking soda and salt onto a piece of waxed paper. Place chocolate in microwave-safe bowl. Microwave on medium (50% power) 1 minute. Stir. Microwave 1 minute more or until chocolate softens. Stir until smooth. Let cool.
3.Beat butter and shortening in mixing bowl until creamy, using electric mixer at medium speed. Add brown sugar. Continuing to beat, gradually add granulated sugar over a 4-minute period. Continue beating for another 1 to 2 minutes or until mixture is light in texture and off-white in color. Beat in vanilla.
4.Beat eggs with a fork until frothy. At medium speed while continuing to beat, slowly add beaten eggs to batter. Add sour cream and beat until smooth. Beat in melted chocolate until blended. Scrape down sides and bottom of bowl with a rubber spatula.
5.At low speed, beat in flour mixture alternating with milk, beginning and ending with flour, mixing until just blended. Mix batter for 10 more seconds.
6.Divide batter between prepared pans and smooth top. Bake 35 to 40 minutes or until center springs back when gently pressed with a finger. Cool in pans on wire racks for 5 minutes. Run a thin-bladed knife around the edges of the layers to loosen. Invert the cake layers onto wire racks. Peel off the paper circles and leave them loosely attached to the bottom of the cake layers. Reinvert the layers onto other racks so that they are right side up. Cool cake layers completely.

Make the raspberry soaking syrup:
Combine water and sugar in a small saucepan. Cook over medium-low heat, stirring constantly, until the sugar is completely dissolved. Raise heat to medium-high and bring syrup to a boil. Remove the pan from the heat and stir in the eau de framboise and Grand Marnier. Keep the syrup covered until ready to assemble the cake.

Make the chocolate raspberry mousse:
1.Put chocolate in a food processor fitted with the metal chopping blade. Cover and process 30 to 45 seconds or until finely ground.
2.Combine frozen raspberries and 1/3 cup sugar in a noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar dissolves and raspberries soften. Press raspberry mixture through a fine-meshed sieve into noncorrosive saucepan. Discard seeds. Cook raspberry purée over medium-high heat until it reduces to 1/3 cup. Pour hot purée over ground chocolate.
3.Combine egg yolks, 3 tablespoons sugar and salt in small bowl. Whisk vigorously until well blended.
4.Scald 3/4 cup heavy cream in a small, heavy saucepan over medium heat. While whisking constantly, temper egg yolk mixture with some of hot cream. Pour tempered egg yolk mixture into saucepan of hot cream. Continue to cook over low heat, stirring constantly, until mixture starts to thicken. (Do not allow the custard to overcook or the custard will be grainy.) With the motor of the food processor running, immediately pour the hot custard through the feed tube. Process for 15 to 25 seconds or until chocolate is completely melted. With a spatula, scrape down the side of bowl. Add eau de framboise, Grand Marnier and vanilla. Process briefly until blended. Turn chocolate/raspberry mixture into large bowl.
5.Whip remaining heavy cream in chilled bowl just until it starts to thicken and barely forms soft peaks, using electric mixer at high speed. (Do not overwhip the cream or the mousse will be grainy.) Using a rubber spatula, gently fold one-third of whipped cream into chocolate/raspberry mixture to lighten it. Fold in remaining whipped cream. (Do not overfold the mousse.) Keep the mousse at room temperature while preparing cake layers.

Assemble the truffle cake:
1.Line inside 2-quart round glass bowl with plastic wrap. Remove the paper circles from bottoms of cake layers. Using a long serrated knife, slice each cake layer in half horizontally. Trim one cake layer into 6 1/4-inch circle. Generously brush with some of the raspberry soaking syrup. Place the cake circle into bottom of the prepared bowl. Spoon slightly less than half of the chocolate-raspberry mousse over the cake and spread it evenly with a spatula.
2.Trim a second cake layer into a 7 1/2-inch circle and generously brush with the soaking syrup. Place cake circle on top of the mousse and press it down gently. Cover with the remaining mousse.
3.Brush a third cake layer with the remaining syrup and press it gently on top of the mousse. Wrap the bowl in plastic and chill the truffle cake overnight. (Reserve the leftover cake layer for another use. It may be frozen for up to 1 month.)

Make the raspberry-cassis sauce:
1.Combine frozen raspberries, red currant jelly and sugar in noncorrosive medium saucepan. Cook over medium heat, stirring constantly, until sugar is completely dissolved and the berries are soft. Do not let mixture boil. Strain raspberry mixture through a fine-meshed sieve into a bowl. Discard seeds. Pour raspberry purée back into noncorrosive medium saucepan.
2.Put arrowroot in small cup. Slowly stir in water until mixture is smooth. Stir arrowroot paste into raspberry mixture. Cook raspberry mixture over medium heat, stirring constantly, until mixture comes to a gentle boil. Continue to boil for 30 to 60 seconds or until sauce is translucent. Do not boil longer than 1 minute or the sauce will become watery. Remove pan from heat. Cool sauce to room temperature and stir in Creme de Cassis to taste. Transfer sauce to a bowl; cover and refrigerate.

Make the truffle frosting:
1.Put chocolate in food processor fitted with metal chopping blade. Process for 30 to 45 seconds or until finely ground.
2.Heat cream, corn syrup and salt in small saucepan over medium heat to a gentle boil. Pour cream mixture over chocolate in food processor. Add vanilla. Let the mixture stand for 30 seconds to melt chocolate. Process briefly until mixture is smooth. Turn into a small bowl and cover surface with plastic wrap. Let mixture stand at room temperature for about 1 hour or until stiff enough to frost truffle cake.

Assemble the truffle cake:
1.Remove plastic from the top of the truffle cake bowl. Invert bowl onto cake plate and remove bowl and plastic wrap from the top of the cake. Using a small metal cake spatula, cover the cake with an even layer of truffle frosting. Create decorative swirls in the frosting using the back of a soup spoon. Lightly dust the cake with cocoa powder. Store the truffle cake in refrigerator under a cake dome for up to 4 days.
2.To serve, spoon a pool of raspberry-cassis sauce onto a dessert plate. Lay a slice of cake on top of sauce. Garnish with fresh raspberries.