Montenegro Recipe

Prepare

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; grease parchment and flour pans lightly.

In a large bowl, whisk together the flour, 1 1/2 cups sugar, cocoa powder, baking powder, baking soda, and salt until evenly combined.

In a separate bowl, whisk the eggs lightly then add milk, vegetable oil and vanilla extract. Combine wet ingredients with the dry ingredients and mix until a smooth batter forms.

Stir in the hot water gradually (batter will be thin). This keeps the cake moist and intensifies the chocolate flavor.

Divide batter evenly between the prepared pans and bake for 22–28 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs attached.

Allow cakes to cool in pans on a wire rack for 10 minutes, then turn out onto racks and cool completely. Once cool, level the tops if necessary to create two even layers.

While the cakes bake or cool, combine the hot espresso, 3 tablespoons dark rum and 1 teaspoon sugar in a small bowl and stir until the sugar dissolves. Keep warm until use.

Using a pastry brush or spoon, evenly distribute the espresso soak over the cut surface of each cake layer (about 2–3 tablespoons per layer), so the cake is moist but not soggy.

Put the gelatin powder into 2 tablespoons cold water in a small bowl and let bloom for 5–8 minutes.

Heat 3/4 cup milk in a small saucepan until just simmering (do not boil). Remove from heat and pour over the chopped semisweet chocolate in a heatproof bowl. Let sit 1 minute, then whisk until smooth to make a chocolate ganache base.

Stir the bloomed gelatin into the warm ganache until fully dissolved. Add the 1 teaspoon vanilla extract and let the mixture cool to warm (not set).

Whip 1 1/2 cups heavy cream with 2 tablespoons sugar to soft-medium peaks. Fold 2–3 tablespoons of the whipped cream into the cooled ganache to loosen it, then gently fold in the remaining whipped cream until evenly combined and mousse is smooth and light.

Chill the mousse in the refrigerator for 20–30 minutes to firm slightly so it is spreadable but still soft.

Place one cake layer on a serving plate or cake board. Brush with one-third of the espresso soak so the layer is evenly moist.

Spread half of the chocolate mousse over the first layer in an even layer about 1/2–3/4 inch thick.

Top with the second cake layer, brush with more espresso soak, then spread the remaining mousse over the top and slightly down the sides (use an offset spatula for smoothness). Chill the assembled cake for 30–45 minutes to set the mousse layer.

Place 4 oz chopped dark chocolate in a heatproof bowl. Heat 1/2 cup heavy cream in a small saucepan until just simmering, then pour over chocolate. Let sit 1 minute, then whisk until smooth. Stir in 1 tablespoon unsalted butter until glossy.

Remove the chilled cake from the refrigerator. Pour the warm glaze over the top, starting in the center and pushing outward; use a spatula to encourage a smooth coating and let excess drip down the sides to cover. Work quickly so the glaze sets smoothly.

While glaze is still tacky, sprinkle the toasted hazelnuts or chopped walnuts around the edge or over the top as desired. Lightly dust with cocoa powder if using.

Return the cake to the refrigerator for at least 30 minutes to let glaze set and flavors meld.

Bring the cake out of the refrigerator about 15 minutes before serving to soften slightly. Slice with a sharp warm knife (wipe between cuts) and serve. Store leftovers covered in the refrigerator for up to 4 days.