Name: Triple-Chocolate Celebration Cake
Yield: Makes 20 servings
Ingredients: 2 3/4 cups cake flour; 1 cup unsweetened cocoa powder; 2 teaspoons baking soda; 3/4 teaspoon salt; 1/2 teaspoon baking powder; 2 3/4 cups sugar; 4 large eggs; 2 large egg yolks; 1 cup vegetable oil; 1 cup sour cream; 1 tablespoon vanilla extract; 3/4 cup miniature semisweet chocolate chips; 3 cups whipping cream; 1 1/2 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 4 1/3 cups chilled heavy whipping cream; 1/2 cup light corn syrup; 1 1/4 pounds bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 2/3 cup seedless raspberry jam; 1 15 3/4x11 3/4-inch transfer sheet with gold-thread design*; 3/4 pound bittersweet (not unsweetened) or semisweet chocolate, finely chopped; 3 1/2-pint baskets raspberries; 1/2 pound cherries; 1 1-pint basket small strawberries; 1 1/2-pint basket blueberries; 1 1/2-pint basket blackberries; *Transfer sheets, or "transfers," are sturdy but flexible plastic sheets coated with a mixture of cocoa butter and food coloring and etched with repetitive designs, such as golden swirls.; Here's how they work in this recipe: First, melted chocolate is spread over the sheets. After the chocolate has been chilled until firm, the plastic sheets are peeled away, leaving an edible design on the chocolate's surface.; Transfer sheets are available at some cake- and candy-supply stores or by mail from Beryl's Cake Decorating; call 800-488-2749.

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Triple-Chocolate Celebration CakeBrian Leatart

Chocolate cake, chocolate ganache, and chocolate mousse team up with fruit in this incredible dessert. Begin making the cake one day ahead. Enjoy the extra mousse later.

Recipe notes

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