Chocolate Mousse Cake with Swiss Buttercream

This is a cake that looks amazing, and is relatively easy to make, but requires some technique.

First take out 8 eggs, a 8oz brick of cream cheese, a container of Greek yogurt, and 5 sticks of butter from the fridge, and boil a cup of water. Yes, 8 eggs and 5 sticks of butter is a lot, but it is a big cake but most of those two ingredients are for the icing, which is the best icing you can make.

Cake Directions:

1. Prep your pans by cutting out a square of parchment a little bigger than your 9'' or 8'' circular cake pan, and then then fold into four, and then fold on the diagonal like you are making a snowflake, and then fit the point into the center, and then roundly cut the edge so that when you it fits well in the pan. Oil the bottom, place the parchment on top, and then oil the parchment and the sides. This is crucial to stopping your cake layers from sticking.

2. Combine 210g (1 3/4 cups) of AP flour, 2 tsps baking soda, 1 tsp baking powder, 1 tsp salt, 397g (2 cups [yeah, its a lot]) granulated sugar, and 85g (1 cup) cocoa powder in a bowl and whisk to combine.

3. In a separate bowl, combine 227g (1 cup) plain Greek yogurt, 99g (1/2 cup) vegetable (or another neutral oil like canola) oil, 2 tsp vanilla extract, and 227g (1 cup) boiling water until combined.

4. Beat the two together, until smooth, and then crack in 3 eggs one at a time. When smooth, weigh, the batter and then divide into either three 9" circular pans, or four 8" circular pans. I used three 9 inch pans, and bake for 25-30 mins at 325F or 162C, or until a skewer comes out clean (a few crumbs is fine, but no liquid batter), but you don't want to overcook it. After about 5-10 mins out of the oven, flip over, and led the layer cool on a cooling rack.

Chocolate Mousse Directions:

1. Combine an 8oz rectangle of cream cheese, 28g (2 tbs), 85g (3/4 cup) icing (powdered) sugar, 1/2 tsp vanilla extract, and a pinch (1/8 tsp) of salt. Cream together lie you would an icing, and add 113g (2/3 cup) of semi sweet melted chocolate chips and mix on medium speed until fluffy and incorporated.

2. Start whisking 227g (1 cup) of heavy cream and when it reaches soft peaks, and then slowly add 28g (1/4 cup) of icing sugar , and whisk on med- high speed (you can do this by hand, but it will take longer) until firmer peaks form. You want it to be able to hold its form, but it you overbeat it, it will become grainy (because it's on its way to being butter), so don't over whip.

3. Fold in the whipped cream into the cream cheese mix until it comes together, but still airy.

Swiss Buttercream Directions:

This makes a super fluffy and flavorful icing that can seem intimidating, but it is actually not that hard.

1. Separate 5 egg whites from their yolks and add 1 1/2 cup of granulated sugar. Mix a little but the sugar will not dissolve yet. Place over a double boiler (a pot of simmering water with a heatproof bowl on top where the steam is the source of heat) and whisk the whites in the pot until dissolved, but do not let it go past 160F or 71C, and when it does, take off the heat, and transfer to another bowl.

2. Start whisking (by hand might not work, so a hand/ stand mixer should be used) Whisk on high speed (a high walled bowl works well because of the splatter) until stiff peaks. If you are at soft peaks, and just cant get to stiff peaks even after whisking on high for like 5 mins straight, then move on, but you want them stiff.

3. Slowly add 4 sticks (yeah 4 sticks, but its a lot of icing) of softened butter (it's not a big deal if its salted) a quarter at a time. When you are on the third stick, you will see that it is not stiff, but add the 4th stick so all four sticks of softened butter are added, and whisk on high speed until stiffer and your desired consistency has been reached. If it is not getting stiffer at the very end, get more violent with the mixer, and bang to the sides and move quickly so that more air is incorporated (don't mix so hard that it goes everywhere).

Layering Directions:

1. Start with a thin layer of mousse so that the bottom layer doesn't slide everywhere, and place a layer on the bottom, and them mousse, and then put another layer on, and then another layer of mousse, and then mouse on top. Use a straight edged spatula and work the mousse into the cracks and crevices in between the layers. Right now it should be a thin layer of mouse, and then cake, mousse, cake, mousse, cake, then mousse. After this, put it in the fridge for 10-20 mins to firm up.

2. Place a layer of icing on the sides and top, but reserve some of the icing for another layer that is going to be on the very top. Place in the fridge again and then use the rest of the icing to cover up the sides and top of the cake so the whole thing is white and clean. If you want to watch a video on cake decorating you can, because I am not a professional baker, but this worked well for me. I also added icing to the first layer, but I suggest that you add more mousse in the layers and save the icing for the end.

3. When you are happy with the look of the cake, optionally (but recommended) top with raspberries on top and enjoy!