Ingredients

2 3/4 cups cake flour

1 cup unsweetened cocoa powder

2 teaspoons baking soda

3/4 teaspoon salt

1/2 teaspoon baking powder

2 3/4 cups sugar

4 large eggs

2 large egg yolks

1 cup vegetable oil

1 cup sour cream

1 tablespoon vanilla extract

3/4 cup miniature semisweet chocolate chips

Ganache

• 3 cups whipping cream
• 1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Mousse

• 4 1/3 cups chilled heavy whipping cream
• 1/2 cup light corn syrup
• 1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped

Assembly and serving

• 2/3 cup seedless raspberry jam

• 1 15 3/4x11 3/4-inch transfer sheet with gold-thread design*

• 3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped

• 3 1/2-pint baskets raspberries
• 1/2 pound cherries
• 1 1-pint basket small strawberries
• 1 1/2-pint basket blueberries
• 1 1/2-pint basket blackberries

• *Transfer sheets, or 'transfers,' are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and food coloring and etched with repetitive designs, such as golden swirls.

• Here's how they work in this recipe: First, melted chocolate is spread over the sheets. After the chocolate has been chilled until firm, the plastic sheets are peeled away, leaving an edible design on the chocolate's surface.

• Transfer sheets are available at some cake- and candy-supply stores or by mail from Beryl's Cake Decorating; call 800-488-2749.

Description

Chocolate Cake, Chocolate Ganache, And Chocolate Mousse Team Up With Fruit In This Incredible Dessert. Begin Making The Cake One Day Ahead. Enjoy...

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