Tuesday, February 12, 2013

His & Hers Bow Tie Cakes- His: Chocolate Mousse Cake

Everyone knows that the bow tie has made a major comeback. But have you been so fortunate as to see the arrival of the lady's version of the bow tie? *gush* They're just so darn charming and flat-out cool. Worn well, the girl's bow tie enhances her femininity and makes a statement of confidence. (I've got photos of my favorite variations coming up in the Hers Cake post!) In honor of this new fashion trend, I've decided to make His & Hers Bow Tie Cakes. And it seems only appropriate to introduce them around Valentine's Day when so many He and She's are celebrating their amor together.

We will get back to ladies' bow ties later today, but for now, let's talk about His Bow Tie Cake:

Jazzy, eh? I had so much fun pouring through the collection of fabric I nabbed from the Interior Design Library at my last job. I just want this handsome little guy to take me dancing. But his girlfriend won't have any of it. (So sensitive..)

Anyway, this little guy is also wearing a very rich Chocolate Mousse shirt over his yummy Devil's Food Cake bod. Make it for yourself and have a taste! You'll thank me later.
Maybe he's being coy. Maybe he's just showing you that he's more than just a bow tie.
That mousse is every bit as delicious as it looks. More so even. And only two ingredients!
Chocolate Mousse

1 pint heavy whipping cream
6 oz semi-sweet chocolate (I used Ghirardelli)
(If you like a fair amount of mousse like I do, up the quantity by 50%.)

In a medium sauce pan heat heavy cream and chocolate on medium-high heat, whisking constantly until it reaches a boil. Turn down to a low boil and continue whisking for another minute. Remove from heat and pour into a bowl. Let cool to room temperature, cover and place in refrigerator overnight. When it's time to frost the cake, whisk the mousse so that it's easier to work with. Do not over-whisk or the cream will begin to separate.
Devil's Food Cake
adapted from this recipe by Alton Brown
Yield: Two 8-inch rounds

Nonstick spray
1 cup boiling water
4 ounces Dutch-process cocoa
10 1/2 ounces dark brown sugar
5 1/2 ounces all-purpose flour
4 ounces cake flour
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup vegetable oil
4 1/2 ounces sour cream, at room temp.
2 large whole eggs, at room temp.
2 large egg yolks, at room temperature

Set a rack in the middle of the oven and preheat to 325 degrees F. Spray 2 8-inch round metal pans with nonstick spray. Set aside. Whisk the boiling water and cocoa powder together in a small bowl and set aside. Combine the sugar, flours, baking soda and salt in the bowl of a stand mixer fitted with the paddle attachment. Whisk the oil, sour cream, eggs and egg yolks in a large pourable vessel. Add the oil mixture to the cocoa and water mixture and slowly whisk to combine. With the mixer on low speed, add the liquid mixture to the dry mixture over 30 seconds. Continue to beat on low speed for another 30 seconds. Stop and scrape down the sides of the bowl. Continue to beat on low speed until the batter is smooth, 10 to 15 seconds. Pour the batter into the prepared pan and bake until the cake springs back when pressed and reaches an internal temperature of 205 degrees F, 30 to 35 minutes. Cool in the pan on a rack for 30 minutes, and then remove cake from the pan, wrap, and place in the refrigerator overnight or for several hours.

Assemble the cake a few hours before serving. Top with chocolate or fruit of choice and set in the refrigerator to cool.
Stick a bow tie in it using a pin needle, and you've got yourself one very dapper cake ready for his lady! 
I didn't have an actual bow tie, so I improvised with some fabric samples I had on hand. It's super easy, believe you me; I barely know how to sew! There's the Mrs. in the background making sure I don't get too close...

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