Black and White Gluten Free Chocolate Ganache Mousse Cake

Ingredients:

For the Cake Choices:
• 1/2 recipe Hershey's Perfectly Chocolate Gluten Free Cake (OR)
• 1/2 recipe Copycat Betty Crocker Gluten Free Devil's Cake Mix|http://glutenfreerecipebox.com/copycat-betty-crocker-devils-food-cake-mix/]
For the Filling Layers:
• 1 recipe Chocolate Ganache
• 1 recipe Five-Star Chocolate Mousse using white gluten free chocolate (Hershey’s Premier White Chips or Hershey’s ChipIts Pure White Chocolate Baking Chips in Canada)
For the Chocolate Sprinkles:
• 2 tablespoons gluten free chocolate
• 2 tablespoons gluten free white chocolate

Instructions:

1. Choose and make the chocolate cake you desire found at one of the above links. If you use the devil's food cake, omit the instant coffee, just use plain water, and reduce the baking time, as you are only using half the batter. Set aside to cool. Once cool, set it in the bottom of a spring-form pan the same size as the cake layer.
2. Line only the bottom of a spring-form pan that is the same size as the cake layer with parchment paper.
3. Once the cake cools, place the cake layer in the spring-form pan.
To Make the Chocolate Ganache:
4. Make the chocolate ganache recipe at the above link. Once it reaches room temperature, pour the ganache over the cake layer in the spring-form pan.
To Make the White Chocolate Mousse:
5. Make the chocolate mousse as instructed at the above link, but use gluten free white chocolate and melt them over low heat. White chocolate does not tolerate high temperatures well. When overheated, they begin to clump. However, the added butter (or shortening) helps melt them faster.
6. Pour the mousse over the chocolate ganache layer and chill overnight or several hours.
To Make the Sprinkles:
7. Melt the chocolate, separately, in heat-proof bowls over a small saucepan of simmering water. Be sure that the heat is low when melting the white chocolate. Allow the chocolate cool enough so that it is no longer runny.
8. Using a butter knife, dip it into the melted chocolate and allow small portions to drip onto a sheet of parchment or wax paper. Make them about 1/4-inch long. (I use squeeze bottles and keep melted chocolate them in stored in the refrigerator. They keep for up to six months.)
9. Once firm, garnish the top of the cake with the sprinkles.
To Unmold and Serve:
10. Prior to serving, run a knife around the edges of the cake and remove the outer ring. Slice and serve immediately or allow to rest for 15 minutes until the ganache softens.

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