Chocolate Cream Cake

Chocolate mousse:
1. Whisk the hot water and cocoa powder together. Set aside. Melt the chopped chocolate bars in a double boiler or use the microwave.
2. Pour hot water/cocoa mixture into melted chocolate and stir until thick and smooth. Set aside.
3. Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the MP Whiping cream, sugar, and vanilla extract together on medium-high speed until medium peaks form, about 3-4 minutes.
4. Pour in the chocolate mixture and using a spoon or rubber spatula, gently fold together.
5. Cover mousse and chill in the refrigerator for at least 2 hours and up to 2 days. Makes about 4.5 cups chocolate mousse.

Assemble layers before preparing chocolate ganache:
1. First, level the cakes if needed: using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
2. Place 1 cake layer on your cake stand or serving plate. Using a large icing spatula, evenly cover the top with chocolate mousse. Top with 2nd layer and evenly cover the top with chocolate mousse. Top with the third cake layer, then spread mousse evenly on top.
3. Save a large spoonful of mousse for a thin crumb coat. Top with final 4th cake layer. Spread any remaining mousse around the sides as a crumb coat. Run a craper around the cake to smooth out crumb coat. Refrigerate cake for at least 1 hour and up to 4 hours. Prepare the ganache as you wait.

Chocolate Ganache:
1. Place chopped chocolate in a medium heat-proof bowl. Heat the cream in a small saucepan over medium heat until it begins to gently simmer. (Do not let it come to a rapid boil– that’s too hot!) Pour over chocolate, then let it sit for 2-3 minutes to gently soften the chocolate.
2. With a metal spoon or small rubber spatula, very slowly stir until chocolate has melted and mixture is smooth.
3. Let it cool for 20 minutes at room temperature before spreading on chilled cake.

Finishing:
1. Pour/spoon ganache on chilled cake. Smooth the top with an icing spatula and the sides with a scraper. Top with optional garnish of chocolate shavings.
2. Serve cake immediately or chill, uncovered, for up to 4-6 hours before serving. Cake can be served at room temperature or chilled.