Ingredients
Cake
- 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
Description
Chocolate Cake, Chocolate Ganache, And Chocolate Mousse Team Up With Fruit In This Incredible Dessert.
Bon Appetit Magazine
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