Title: Chocolate mousse layer cake
 Categories: None
      Yield: 1 Servings
 
      1    Devil's food cake mix
      3 pk (8-oz) semi-sweet chocolate
           -squares
     12    Eggs; separated, (room
           -temperature)
  1 1/2 c  Butter or margarine;
           -(softened)
  1 1/2 c  Confectioners sugar
 
  Notes: 1991 Honorable Mention. Pat Krome, Gilbert. The Times, PA
  
  Early in day:
  
  1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
  Prepare chocolate cake mix as label directs. Pour batter into cake
  pans; bake as label directs. Cool cake in pans on wire racks 15
  minutes; remove from pans and cool completely on racks.
  
  2. Prepare chocolate mousse; in heavy 3-qt. saucepan over low heat,
  heat chocolate squares until melted and smooth, stirring frequently.
  Remove saucepan from heat; cool chocolate slightly.
  
  3. In large bowl, with mixer at high speed, beat egg whites until soft
  peaks form. Spoon beaten egg whites into medium bowl; set aside.
  
  4. In same bowl, with same beaters and with mixture at low speed, beat
  butter or margarine and 1 1/2 cups confectioners sugar until blended.
  Increase speed to high; beat until light and fluffy. Reduce speed to
  medium; add egg yolks and beat 5 minutes or until creamy, occasionally
  scraping bowl with rubber spatula. Add melted chocolate and beat until
  mixed, scraping occasionally.
  
  5. With rubber spatula or wire whisk, gently stir one-third of beaten
  egg whites into chocolate mixture; fold in remaining egg whites.
  Refrigerate mousse
       45    minutes.
  
  6. Spoon about 3 cups chocolate mousse into decorating bag with large
  star tube; refrigerate. With serrated knife, cut each cooled cake
  horizontally in half. Place 1 cake layer, cut side up, on cake plate;
  spread with 1 1/2 cups chocolate mousse to within 1/2 inch of edge.
  Top with second layer, cut side up; spread with 1 1/2 cups mousse.
  Top with third layer, cut side up; spread with 1 1/2 cups mousse.
  Place remaining layer on top, cut side down.
  
  7. Spread remaining mousse on side and top of cake. Use mousse in
  decorating bag to pipe a pretty design on side of cake. Refrigerate
  cake at least 3 hours or until mousse is firm enough to slice.
  
  8. While cake is chilling, prepare Chocolate Curls.
  
  9. To serve, arrange Chocolate Curls on top of cake; sprinkle with
  confectioners sugar. Makes
       20    servings.
  
  CHOCOLATE CURLS: In heavy 1-qt. saucepan over low heat, heat four
  squares semi-sweet chocolate until melted and smooth, stirring
  frequently. Spoon melted chocolate onto large cookie sheet. With
  metal spatula, spread chocolate to cover cookie sheet evenly;
  refrigerate until firm, about 10 minutes. Make curls: Place
  chocolate-covered cookie sheet, with narrow side toward you, on damp
  cloth to keep it from moving while working. With blade of metal
  spatula or pancake turner, starting at the lower right corner, firmly
  push spatula away until chocolate begins to curl. Cut chocolate strip
  to release curl from pan. Repeat to make many curls. (Consistency of
  chocolate is very important. If it is too soft, it will not curl; if
  too hard, it will break and crumble. If chocolate is too firm, let
  stand at room temperature a few minutes until soft enough to work
  with; if too soft, return to refrigerator.) Place curls on another
  cookie sheet; refrigerate until firm; then decorate cake and serve.