Triple-Chocolate Celebration Cake - cake flour

Method

• Position rack in center of oven and preheat to 350F.
• Butter and flour two 10-inch-diameter cake pans with 2-inch-high sides; line each with round of parchment paper or waxed paper.
• Combine first 5 ingredients in medium bowl; whisk to blend well.
• Using electric mixer, beat sugar, eggs and egg yolks in large bowl until very thick and heavy ribbon falls when beaters are lifted, about 6 minutes.
• Add oil, sour cream and vanilla, then dry ingredients all at once to egg mixture.
• Beat at low speed until just blended, about 1 minute.
• Scrape down sides of bowl.
• Beat at high speed until well blended, about 3 minutes.
• Fold in chocolate chips; divide batter between prepared pans (about 3 3/4 cups batter in each).
• Bake cakes until tester inserted into center comes out clean, about 40 minutes.
• Cool cakes completely in pans on racks.
• Cover; let cakes stand at room temperature overnight.
• Bring cream to simmer in heavy large saucepan over medium-high heat.
• Remove from heat.
• Add chocolate and whisk until melted and smooth.
• Transfer ganache to glass bowl.
• Let stand until thick enough to spread, about 4 hours.
• (Can be made 1 day ahead.
• Cover; chill.)
• Using electric mixer, beat 3 1/3 cups cream in large bowl until peaks form; refrigerate.
• Combine remaining 1 cup cream and corn syrup in heavy medium saucepan and bring to simmer.
• Remove from heat.
• Add chocolate and whisk until melted, smooth, and still warm to touch.
• Pour warm chocolate mixture directly onto whipped cream and fold in gently.
• Chill until mousse is set, at least 8 hours.
• (Can be prepared 1 day ahead.
• Cover and keep refrigerated.)
• Cut around pan sides; turn out cakes.
• Peel off paper.
• Cut each cake horizontally in half.
• Place 1 cake layer, cut side up, on 9-inch tart pan bottom or 9-inch cardboard round.
• Place another layer, cut side up, on clean baking sheet.
• Spread each with 1/3 cup raspberry jam.
• Chill until jam sets, about 15 minutes
• If ganache is chilled, microwave on defrost setting in 15-second repetitions until just soft enough to spread, stirring occasionally.
• Drop 1 cup ganache by rounded teaspoonfuls over each jam layer.
• Using offset spatula, gently spread ganache to cover jam.
• Drop 3 cups mousse by heaping spoonfuls onto each ganache layer; gently spread to cover.
• Refrigerate cake layers 30 minutes.
• Using large metal spatula, place cake layer from baking sheet, mousse side up, atop cake layer on tart pan bottom.
• Place third cake layer, cut side down, on cake (reserve remaining cake layer for another use).
• Spread 1 cup mousse over top of assembled cake.
• Using long offset spatula, spread sides of assembled cake with enough ganache (about 1 1/2 cups) to fill gaps and make smooth surface.
• Transfer cake on tart pan bottom to platter.
• Turn 1 large baking sheet upside down on work surface.
• Arrange two 20-inch-long pieces of foil on work surface.
• Cut two 4 1/2-inch-wide by 15 3/4-inch-long strips from transfer sheet.
• Lay 1 transfer sheet strip, rough-textured design facing up, onto each sheet of foil.
• Place chocolate in medium metal bowl; set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water).
• Stir until chocolate is smooth and very warm to touch (about 115F).
• Remove bowl from over water.
• Pour thick ribbon of melted chocolate (about 2/3 cup) onto 1 transfer sheet strip.
• Using long offset spatula, spread chocolate evenly over transfer strip, covering completely (chocolate will run over sides of strip).
• Lift edge of chocolate-coated strip with tip of knife.
• Slide hands between transfer strip and foil, lift entire transfer strip and place it, chocolate side up, on inverted baking sheet.
• Refrigerate until chocolate on strip is set and loses gloss but is still flexible (do not let chocolate become too firm), about 1 1/2 minutes.
• Using fingertips, lift chocolate-coated strip and attach, chocolate side in, to side of cake.
• Press strip to seal chocolate to side of cake (strip will stand about 1 inch above top edge of cake).
• Coat remaining transfer strip with chocolate, transfer to inverted baking sheet; chill until set but still flexible.
• Arrange 1 end of second strip against (but not overlapping) 1 end of first strip.
• Press second strip to seal chocolate to side of cake (both strips will just encircle cake).
• Refrigerate cake until chocolate strips are firm, about 30 minutes.
• Carefully peel transfer paper off chocolate strips.
• Chill cake at least 3 hours and up to 1 day.
• Mound fruit atop cake.
• Refrigerate until ready to serve.
• (Cake can be assembled up to 8 hours ahead.)