Supreme Chocolate Mousse Cake

Method

1. Cake: Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds.
2. Scrape bowl and paddle. Mix on low speed 30 seconds.
3. Scale batter into four,* lightly greased or paper-lined, 9-inch round pans (23 oz batter each pan).
4. Bake in a convection oven at 300°F for 20-25 minutes. Cool completely.
5. Mousse: Place the heavy cream in a sauce pan and bring to just a boil. Pour over chocolate and gently whisk to incorporate.
6. Cool to room temperature.
7. Gently blend whipped cream in two stages. (Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining cream).
8. Chocolate Cocoa Butter Spray:
9. Temper chocolate.
10. Temper cocoa butter.
11. Pour tempered chocolate and tempered cocoa butter into paint sprayer.
12. Chocolate Orb Leaves: Temper chocolate and pour into 1/2 sphere molds.
13. Remove when set and assembled into whole spheres.
14. Using an off-set metal spatula spread chocolate on plastic sheet, resembling a leaf.
15. Set and assemble to the base of the chocolate orb.
16. To Assemble: Cut one cake in half, horizontally to make 2 layers.
17. For each cake, place one half of the cake in the base of a ring mold.
18. Pour 14 oz chocolate mousse evenly over cake, freeze until set.
19. Unmold cake and spray with chocolate cocoa butter mixture to create a velvet finish.
20. Garnish top of cake with the chocolate orb flower.
21. *NOTE: This will make four, 9-inch cakes. Use one, 9-inch cake to make two mousse cakes. Reserve and freeze the other three cakes for future use.