Sin in Chocolate

Thank the Lord for Chocolate! After many years of trying to find the PERFECT chocolate cake recipe, it found me! It's simple and practically fool proof for those that might not be the best in the kitchen.
It's out of one of my favorite cookbooks, "Tartine" by Elisabeth Prueitt and Chad Robertson. This book is the BEST for basic pastries, cakes, and candies with full step by step instructions for those that need that extra help.
With this cake recipe I made a Peanut Butter Mousse to fill the decadent layers and make your taste buds dance to the rhythm of looovveeee.

Chocolate Cake

2 1/2 cups All-Purpose Flour

2 Tbsp Cornstarch

1 1/2 tsp Baking Powder

1 tsp Baking Soda

2 Cups Cocoa Powder

1 tsp salt

1 1/2 Cups Unsalted Butter, room temp

4 Cups Sugar

7 Lg Eggs

1 3/4 Cups Whole Milk

Preheat oven to 350*
*In Mixer, with paddle attachment, Cream Butter and sugar till fluffy.
*Add 1 egg at a time, only mixing until blended after each time, scrape down sides when done.
*In another bowl add all dry ingredients, whisk together.
*Alternate adding dry and milk into the butter mixture. ( always starting and ending with the dry ingredients.)
*Wipe down sides of bowl and mix for a few more seconds. Do not over mix.
*Divide Cake into 3-8" pans that are lined with parchment on the bottom and then wiped with veg. oil.
*Bake until the top of the cake springs back when lightly touched, about 30 min.

 Tips: Use butter, not Margarine. Margarine has added water which can throw off the setting of the cake. Yes margarine is only $1 and butter is around $3, but this is one part of the cake to not skimp at. If you don't already know, 2 sticks equal a cup so you will need 3 sticks for this recipe. Do NOT keep opening the oven when baking. For flour I go with Pillsbury or the Walmart brand, those are by far my favorite. Always go with unbleached flour too. Cocoa Powder gives all the flavor to the cake. I use Hersey's cocoa powder because it's hard to find High quality cocoa powder around town where we live but Hersey's always comes out great. Your baking soda, if in the fridge, should be no older than 1 month. If it is in your cabinet, well sealed, will last up to 3 months.

Peanut Butter Mousse

1 cup heavy whipping cream

4 oz cream cheese

pinch of salt

2 cups smooth Peanut Butter

1 1/2 cups powdered sugar

Whisk heavy cream till stiff peaks, then put in fridge.
Whisk together cream cheese, sugar, salt, and p. butter together.
Add whipped cream, whisk all together for a few more seconds, add more sugar if too loose.
Put in fridge till ready to use. I put it between each layer and right on top of the cake.

Chocolate Ganache

2 cups semi sweet chocolate chips

1/2 cup heavy whipping cream

Melt together, whisking well.

Once cake is assembled, pour ganache over top, with it being semi cool.
I also melted down just the chips, put them in a sandwich bag, cut the tip, and made designs on parchment to go on top of the cake when they hardened.

This cake is my favorite when its cold, so it's perfect to make the day before! Freezes well also. Enjoy!