By Chef Chuck O’Brien
Gaylord Opryland Resort & Convention Center, Nashville, TN
½ cup water – boiling
½ cup cocoa powder
2/3 cup shortening
1½ cup sugar
1 teaspoon vanilla
2¼ cups all purpose flour
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
¾ cup butter milk
Chocolate Truffle Mousse
2 pounds smi-sweet chocolate
½ pound butter
4 ounces egg white
1 pound egg yolk
1/3 pound sugar
1 quart heavy whipping cream
12 ounces butter
4¼ ounces cake flour
3 ounces cocoa powder
½ ounce baking powder
12 ounces semi-sweet chocolate
1 1/3 pounds sugar
7 ounces egg yolk
14 ounces egg white
8 ounces semi-sweet chocolate
8 ounces heavy cream
For The Cake
In a small bowl, combine the cocoa and boiling water
and allow to cool.
Cream the shotening.add the sugar and beat until light
and fluffy. add the eggs and the vanilla and mix until
Blend the flour, baking soda, baking powder and salt
Alternately add the dry ingredients and the butter milk
to the shortening/sugar mixture.
Gently blend the cooled cocoa mixture.
Bake at 350 degrees for 30 to 45 minutes.
For The Mousse
Melt the chocolate and butter together.
Whip the eggs and the sugar until light.
Whip the cream to a soft peak.
Fold the chocolate mixture into the eggs.
Fold in the cream.
For The Ganache
Heat the cream to a boil.
Remove from the heat and add the chocolate.
Stir until smooth.
For The Brownie
Melt The Butter.
Remove from the heat and add the chocolate. stir until
Add the sugar and stir until all of the sugar is
Stir in the egg yolks.
Pour into mixing bowl and add dry ingredients.
Whip the egg whites and add the remaining sugar. fold
into the chocolate mix.
Bake at 325 degrees for 20 to 30 minutes.
Goo-Goo Cake Assembly
When assembling the cake, it’s best to use a
springform pan. place a layer of chocolate cake in the
bottom of the pan, and then top with a layer of
chocolate mousse. repeat this procedure three times, so
you have three layers of cake and three layers of
chocolate mousse. On top of the top layer of mousse
place a layer of brownie, which will actually sit above
the rim of the pan.
After completing the layering, wrap
the entire cake good and tight in plastic wrap and place
in the freezer until completely frozen. (times will vary
depending on freezer)
Once frozen, pull out and unwrap,
then cover with a thin layer of ganache, making certain
that the surfaces are smooth as possible with good
Warm the remaing ganache (do not
exceed 100 degrees- too hot and it won’t stick). pour
ganache thoroughly over top and sides of cake coating
Place back in freezer to set up for
5 to 10 minutes.
Mark slices (typically 10 to 12)
and garnish each with a ganache rosette.
Garnish a 2-inch border around the
bottom with chocolate sprinkles or shavings.
Cut goo-goo cluster candies in half
and place as an additional garnish to each marked slice,
using ganache rosette to hold it in place.
Serve with an ice cold glass of