INGREDIENTS
1 pkg devil’s food cake mix with pudding
Orange flavor liqueur
4 squares semi-sweet chocolate
5 Tbsp butter
3 eggs, separated at room temperature
1/8 tsp salt
2 Tbsp sugar
Chocolate glaze:
9 squares semi-sweet chocolate
1/4 cup milk
3 Tbsp butter
3 Tbsp light corn syrup
2 Tbsp orange flavor liqueur
DIRECTIONS
Combine chocolate glaze ingredients in heavy saucepan over low heat until chocolate is melted and mixture is smooth.
Early in the day or day ahead:
Preheat oven to 350 degrees. Grease and flour a 10qt spring form pan. Prepare cake mix as label directs but use 2 Tbsp less water and add 1/4 cup orange flavor liqueur. Bake cake in prepared pan 45 minutes or until cake springs back when lightly touched. Cool cake in pan on wire rack 10 minutes then carefully remove sides of pan. Cool completely on wire rack. Meanwhile prepare chocolate mousse filling. In heavy saucepan over low heat, heat chocolate and butter until melted and smooth, stirring occasionally. Remove saucepan from the heat. Cool 15 minutes. With wire whisk beat in egg yolks until blended. In a small bowl with mixer at high speed, beat egg whites and salt until soft peaks form. Add sugar gradually while beating at high speed until sugar is dissolved. Egg whites should stand in stiff glossy peaks. With whisk gently fold chocolate mixture into beaten egg whites. Cover and refrigerate until cooled and thick enough to spread. About 45 minutes. Remove cake from pan bottom. With serrated knife, cut cake horizontally into two layers. Place one cake layer on platter; spread with chocolate mousse filling and top with remaining cake layer. Prepare chocolate glaze and while glaze is still warm, spread 3/4 of it over the top and down the sides of the cake. Refrigerate cake and remaining glaze until glaze on cake is set, about 15 minutes. Spoon remaining glaze into decorating bag and pipe pretty design on cake or top with whipped cream and the rest of the glaze squiggled on top. Serves 8 – 12.