Cuban Opera Cake

==Description==
This cake can be made a day ahead of time and kept refrigerated. Just allow to stand at room temperature for an hour before serving.
==Ingredients==
=== Cake ===
* 4 ounces bittersweet or semisweet chocolate, chopped
* 2 cups all-purpose flour
* 2 teaspoons baking soda
* ½ teaspoon salt
* 2 cups light brown sugar (packed)
* ½ cup unsalted butter, room temperature
* 3½ teaspoons vanilla extract
* 4 large eggs
* 1 cup sour cream
* ½ cup crème de cacao
* ½ cup freshly brewed coffee, lukewarm
=== Buttercream ===
* 8 ounces milk chocolate, chopped
* ½ cup sugar
* 4 large egg yolks
* 2 tablespoons water
* 2 tablespoons light corn syrup
* ¾ cup unsalted butter, room temperature
=== Coffee mousse ===
* ½ cup half and half
* 4 tablespoons sugar
* 1 tablespoon instant espresso or coffee powder
* 4 large egg yolks
* 1 teaspoon unflavored gelatin softened in 1 tablespoon water 10 minutes
* 1 cup chilled whipping cream
* 1 teaspoon vanilla extract
=== Chocolate glaze ===
* 1½ cups sugar
* 1 cup water
* ½ cup unsweetened cocoa powder
* 12 ounces bittersweet or semisweet chocolate, chopped
==Directions==
=== Cake ===
# Preheat oven to 325°F.
# Butter two 9" diameter cake pans with 2" high sides; line bottoms with parchment paper rounds.
# Dust pans with flour; tapping out any excess flour.
# Melt chocolate in the top of a double boiler over simmering water, stirring until melted and smooth.
# Remove the top part of the double boiler and allow the mixture to cool until it is lukewarm.
# Whisk flour, baking soda, and salt together in a medium-sized bowl.
# Using an electric mixer, beat the sugar, butter, and vanilla in large bowl.
# Add the eggs one at a time, beating well after each addition and stopping occasionally to scrape down sides of bowl.
# Gradually beat in the lukewarm melted chocolate.
# Beat in the dry ingredients using one third of the ingredients at a time alternately with half the sour cream, beginning and ending with dry ingredients.
# Gradually beat in the crème de cacao and coffee.
# Divide batter evenly between the two pans and smooth out the tops.
# Bake until a toothpick inserted into the center of each comes out clean (about 35 minutes).
# Cool cakes in pans on racks 10 minutes.
# Invert cakes onto 9-inch cardboard rounds or removable tart pan bottoms and allow them to cool completely on racks.
=== Buttercream ===
# Melt milk chocolate in top of a double boiler over simmering water, stirring until smooth.
# Set the top portion of the double boiler aside to the allow the chocolate to cool.
# Whisk the sugar, egg yolks, 2 tablespoons of water, and the corn syrup in medium-sized metal bowl to blend.
# Add ¼ cup of butter.
# Set the bowl over the saucepan of simmering water and whisk constantly until the mixture reaches 170°F (about 4 minutes).
# Remove the bowl and set aside.
# Using an electric mixer, beat the mixture until it is completely cool and thick (about 6 minutes).
# Gradually beat in ½ cup butter a bit at a time, mixing thoroughly before adding the next bit and stopping occasionally to scrape down sides of bowl.
# Beat in the lukewarm melted chocolate.
=== Coffee mousse ===
# Bring the cream, 2 tablespoons sugar and espresso powder to a simmer in a small saucepan on medium-high heat.
# Whisk egg yolks and remaining 2 tablespoons sugar together in a medium bowl.
# Gradually whisk in the hot cream mixture into yolk mixture.
# Return the mixture to the saucepan and stir constantly over medium heat until thermometer registers 160°F (about 2 minutes).
# Pour into a large bowl.
# Add the softened gelatin, stirring until it is completely dissolved.
# Using an electric mixer, beat the mixture until it is cool (about 10 minutes).
# Using clean, dry beaters, beat cream and vanilla in medium bowl until stiff peaks form.
# Fold the whipped cream into the coffee mixture.
=== Assembly ===
# Cut both cake layers horizontally in half.
# Place 1 cake layer in bottom of 9-inch-diameter spring-form pan.
# Cover with ¾ cup the buttercream.
# Place a second cake layer on top of the buttercream layer and cover with mousse.
# Top with a third cake layer.
# Refrigerate 1 hour to allow the mousse to set.
# Remove from the refrigerator and spread ¾ cup of buttercream over third cake layer.
# Top with a fourth cake layer (don't worry, the cake now be taller than the sides of the pan).
# Cover and refrigerate at least 4 hours, preferably overnight.
=== Chocolate glaze ===
# Stir sugar and 1 cup water in medium saucepan over medium heat until the sugar dissolves.
# Increase the heat to high and bring to a boil.
# Whisk in the cocoa then remove from heat.
# Add the chocolate and whisk the mixture until it is smooth.
# Let stand until cool but still pourable (about 2 hours).
# Run knife around sides of the pan to loosen the cake, then release pan sides.
# Scrape any excess mousse from sides of cake.
# Transfer cake (still on the spring-form pan bottom) to a rack set over a baking sheet or other shallow pan.
# Pour the glaze over the cake, allowing it to drip down edges onto baking sheet (use spatula to spread glaze over any uncovered spots).
# Refrigerate at least 2 hours to allow glaze to set.
__NOTOC__
Category:Cuban Desserts
Category:Cake Recipes
Category:Cocoa Recipes
Category:Semi-sweet chocolate Recipes
Category:Gelatin Recipes
Category:Light corn syrup Recipes
Category:Milk chocolate Recipes
Category:Light whipping cream Recipes
Category:Sour cream Recipes
Category:Egg Recipes
Category:Egg yolk Recipes
Category:crème de cacao Recipes
Category:Coffee Recipes