This is a creation that was inspired by a combination of The Cuban Opera Cake and a delicious cake we once had at a local coffee shop. That cake was a basic chocolate cake that had mint buttercream frosting and a thick outer layer of ganache. Y-U-M!
Chocolate Cake: recipe from The Cuban Opera Cake
Vanilla Mousse: same as in The Cuban Opera Cake except that I omitted the coffee. The mousse came out more like a pudding, and it was good, but next time I think this cake would be much improved by using vanilla buttercream.
Vanilla Buttercream: recipe from here
Ganache:
1 cup whipping cream + 1/2 cup whipping cream for piping
8 oz semisweet chocolate + 4 oz chocolate for piping
Heat the whipping cream on medium high and add the chocolate (doesn't REALLY need to be chopped). Whisk continuously, until all chocolate melts and you are left with a smooth consistency. Let cool enough such that it is close to room temperature.
Put it together: Bake cake in two cake pans, once cooled cut the cakes in half (like a sandwich). Distribute the mousse evenly for 3 layers. Lay the first layer of cake on your plate, with one layer of mousse, and repeat for the remaining cake layers. Refrigerate while you make the buttercream. Once buttercream is done, cover the entire cake in a smooth layer. Refrigerate for at least 2 hrs to harden the buttercream. Once the buttercream is cold and the ganache has been cooled to room temperature, pour a bit more than half of the ganache over the cake to form a smooth layer. You can let the ganache drip down the sides (this is pretty) or cover completely using a cake knife. Let the cake chill again in the fridge until the ganache hardens. Decorate the cake by piping rosettes, shells, or whatever else you want, garnish with fruit or nuts to finish. You can make the almonds stick to the side by adding them carefully while the ganache is still wet.
Reaction from the judges were quite positive, see for yourself:
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