Quadruple Chocolate Mousse Cheesecake

How nice was it to finally have some warm weather this past weekend? It was seriously overdue and well appreciated! And what better way to start the weekend than with this cake?? I wasn’t originally going to post this because it was my dad’s birthday cake, and I generally have a policy of not cutting into peoples birthday cakes for photos, but I just couldn’t resist! Just kidding- luckily my mom sent me home with a piece, so I just couldn’t keep from snapping a picture of this chocolate delight!

Secondly, I’m sorry for the serious lack of posts around here! I’ve been in the kitchen cooking and baking up a storm, but for some reason things have just not been working out! Ugh, so frustrating! I’m blaming it on the pregnancy, lol! Speaking of pregnancy, I had my ultrasound a couple of weeks ago, and…..it’s a BOY!!! So excited to finally know the gender of the baby, so now I can really start preparing! We can’t wait for the little guy :)

Now, back to all that chocolate!

I don’t even know what to call this. Is it a cake? Is it cheesecake? Mousse?

All I know is that if your a chocolate lover, you need to make this!

I mean, a cake made with a 1-1/2 pounds of really good chocolate is bound to be a winner in my book

So, let me just break it down for you.

The bottom layer is a moist flour less chocolate cake, it’s then topped with a layer of chocolate cheesecake, followed by a rich eggless chocolate mousse layer, and finally finished off with a layer of silky smooth chocolate ganache.

Surprisingly this cake is relatively easy to make, and it came together rather quickly which is what it’s all about for me these days.  Although there are a lot of instructions, it is quite simple. While this cake is relatively rich, it’s not overly sweet. Also, correct me if I’m wrong this is also gluten-free.  And because it’s so rich a small piece will do, which means this cake will feed a crowd! Bonus!

Hope you enjoy!

Have an awesome day!!

Jessica

Quadruple Chocolate Cheesecake Mousse Cake

Prep Time: 1 hour, 15 minutes

Cook Time: 1 hour, 5 minutes

Total Time: 2 hours, 45 minutes

Yield: one 4 layer 9-inch cake

Flour less chocolate cake, chocolate cheesecake, chocolate mousse, and chocolate ganache make up this 4 layer chocolate delight!

Ingredients

    Flourless Chocolate Cake- Bottom Layer
  • 6 tablespoons (85g) unsalted butter, cut into 6 pieces
  • 7 ounces (198g) bittersweet chocolate, chopped fine (I used Callebaut)
  • 1 teaspoon instant espresso powder
  • 4 large eggs, separated
  • 1 teaspoon vanilla
  • pinch of salt
  • 1/3 cup packed (2 1/3 ounces or 67g) dark brown sugar, with lumps removed
  • Cheesecake Layer- Second Layer
  • 5 ounces (142g) bittersweet chocolate, chopped
  • 16 ounces (2 packages) cream cheese, room temperature
  • 1/2 cup plus 2 tablespoons (125g) sugar
  • 2 tablespoons (15g) unsweetened natural cocoa powder
  • 2 large eggs
  • 2 tablespoons (31g) sour cream
  • For the Mousse- Third Layer
  • 2 tablespoons (15g) dutch-processed cocoa powder
  • 5 tablespoons (75ml) hot water
  • 1/2 teaspoon instant espresso powder (optional)
  • 7 ounces (198g) bittersweet chocolate-chopped fine
  • 1 1/2 cups (375ml) cold heavy cream
  • 1 tablespoon (12.5g) sugar
  • 1/8 teaspoon salt
  • Chocolate Ganache- Top Layer
  • 4.5 ounces(128g) bittersweet chocolate- chopped
  • 1/2 cup (125ml) heavy cream
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon (14g) unsalted butter, room temperature

Instructions

    For the Flourless Cake Layer:
  1. Adjust oven rack to the middle position and preheat the oven to 325 degrees F. Butter and line the bottom of a 9-inch springform pan, and butter the sides as well.
  2. In a heatproof bowl set over a pan of simmering water (about 1-inch), melt the butter, chocolate and espresso powder, stirring occasionally until smooth. Remove from heat, and allow to cool slightly, about 5 minutes. Whisk in egg yolks, and vanilla.
  3. In a stand mixer fitted with the whisk attachment, beat egg whites and salt together on medium speed until frothy, about 30 seconds. Add half of the sugar and beat until combined, and the remaining sugar, and beat on high speed until soft peaks have formed. About 1 minute.
  4. Using a whisk, gently whisk in one-third of the beaten egg whites into the chocolate mixture. Using a rubber spatula, gently fold in the remaining egg whites until no streaks of white remain. Gently pour the batter into the prepared pan, and gently smooth the top.
  5. Bake until the cake has risen, and is firm around the edges, and the centre has just set but is still soft, about 25 minutes. Transfer cake to a wire rack to cool completely, about 1 hour. (the cake will collapse as it cools). Once the cake is completely cool remove cake from springform pan and set aside. (If using another pan for cheesecake layer, then you can keep it in the pan)
  6. For the Cheesecake Layer:
  7. Preheat oven to 350 degrees F. Butter and line the bottom of a 9-inch springform pan with parchment. Wrap the springform pan with foil twice. Place the springform pan in a roasting pan.
  8. Melt the chocolate in a heat proof bowl over a pan of simmering water until smooth, stirring occasionally. Alternatively, you can melt in the microwave in 30 second intervals, stirring in between until melted. Set aside.
  9. In a stand mixer fitted with the paddle attachment, beat cream cheese on medium speed until smooth, about 2 to 3 minutes. Add in the sugar, cocoa powder, and beat until smooth, scraping the sides of the bowl once. At low speed beat in the eggs, 1 at a time. Slowly pour in the melted chocolate and mix until fully combined. Beat in the sour cream just until incorporated.
  10. Pour the filling into the prepared pan and smooth the top.
  11. Bring a kettle of water to a boil for the water bath.
  12. Put the pan and roasting pan into the oven, then slowly pour in the boiled water into the roasting pan, so that it goes about 1-inch up the sides of the springform pan.
  13. Bake the cheesecake until the centre is set and the top looks slightly dry, about 35 to 40 minutes.
  14. Let the cheesecake cool in the pan for about 5 minutes, then using a paring knife, cut around the edges to loosen the sides. Allow the cheesecake to cool completely in the fridge.
  15. For the Mousse Layer:
  16. Combine the cocoa powder and hot water in a small bowl, and mix to combine. Set aside.
  17. Melt chocolate in a large heatproof bowl set over a pan of simmering water, stirring occasionally until smooth. (Alternatively you can melt in the microwave). Remove from heat and allow to cool slightly, about 5 minutes.
  18. In the bowl of a stand mixer fitted with the whisk attachment, whip the cold cream, sugar, and salt together on medium speed until the mixture begins to thicken, about 30 seconds. Increase the speed to high and whip until soft peaks have formed, about 1 minute.
  19. Whisk the cocoa powder mixture into the melted chocolate until smooth and shiny. Using a whisk, whisk in one-third of the whipped cream into the chocolate mixture to lighten it. Using a rubber spatula, fold in the remaining whipped cream into the chocolate until no white streaks remain.
  20. For the Ganache:
  21. Place the chopped chocolate in a large bowl.
  22. In a small saucepan, heat the heavy cream over medium-high heat just until hot, about 3 to 5 minutes. Pour the hot cream over the chocolate, and add the butter. Allow the mixture to sit for about 5 minutes, or until all the chocolate is soft. Gently mix with a whisk until the mixture is thick and smooth. Whisk in the vanilla. Allow to cool about 10 minutes before pouring on cake.
  23. Assembly
  24. Using a springform pan, place the flour less chocolate cake in the bottom of the pan. Place the cooled cheesecake layer over top. (see notes)
  25. Spoon the mousse layer over the cheesecake layer, and smooth. Gently tap the pan on the counter a few times to remove any air bubbles. Using an offset spatula, smooth the top of the mousse, leaving a little bit of room for the ganache layer, about 1/4-inch. (I found that I used all but about 1/2 cup of the mousse.)
  26. Place the pan in the freezer to chill the cake. Make the ganache glaze. (The cake shouldn't stay in the freezer more than about 30 minutes)
  27. When the cake has chilled for about 30 minutes, pour the slightly cooled ganache over it, and working quickly with a small offset spatula, smooth the top. Using the spatula make a simple design if you wish. Cool the cake in the refrigerator. Do not cover with plastic wrap until the ganache has set.
  28. Serve the cake chilled, and store in the refrigerator for 2 to 3 days.
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Jessica’s Notes:

  • I made the bottom cake layer and cheesecake layer in 2 separate springform pans to make it a bit quicker. I didn’t have 2 9-inch pans, so I made the cake layer in the 9-inch, and the cheesecake layer in a 9 1/2-inch pan, then simply cut it into a 9-inch circle by placing the 9-inch pan over and trimming the sides. Keep the parchment on the cheesecake and flip the chilled cheesecake onto the bottom cake layer. Remove the parchment.
  • I made and assembled the first 2 layers, then chilled overnight. I made the mousse and ganache the next morning and finished assembling.
  • I used Callebaut Chocolate Discs 60.3% for the entire cake. I highly recommend using quality chocolate for something like this, believe me, it’s worth it!

 

 

Flourless chocolate cake and mousse layer adapted from Cook’s Illustrated: Holiday Baking, 2012, and cheesecake adapted from Bon Appetit Desserts.
Please note this post contains an Amazon affiliate link(s). If you make a purchase from one of those links, I will make a small percentage of the sale that goes to maintaining this blog. Thank you!

 

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  • Lilly Lunkl

    Hi, Jessica. This recipe looks amazing!

    I have one question: Could I make the cheesecake layer without the sour cream? Or is there anything I could substitute it for? I cannot find it where I live.

    I suppose I could just omit the layer but I’d really like to have the whole thing. Salivating just looking at it.

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Hi Lilly,

      You could substitute with creme fraiche, plain Greek yogurt, or plain yogurt. If none of those are an option for you you could leave it out. It just gives it a creamier texture. Hope that helps! Enjoy!!

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  • Ingvild Tøgersen

    This is truly amazing! Thank you so much for the brilliant recipe :) And yes, it is gluten free – or it can be made gluten free, at least, depending on what kind of chocolate you use. Sadly, a lot of chocolate is cross-contaminated with wheat, which means people who are extremely sensitive to gluten (such as myself) can’t eat it :( If cooking for gluten intolerant people, one should always make sure to check the labelling on products such as chocolate (and nuts, crisps, and other snacks – these are most commonly cross-contaminated), and also some kinds of meat, such as sausages and ground meat.

    The chocolate I use for baking is the most expensive I have ever encountered, but it is also the only completely gluten free one I have found, and (such luck!) it’s also the best! Though I suspect gluten free chocolates might be easier to find outside of Norway… :)

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  • gay

    This is an amazing creation! I had a fabulous time making it, serving it, and eating it. It is sinfully out of this world! I hope you all enjoy it as well!

    Thanks Jessica!!!!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thank you so much Gay! So happy you enjoyed it!

  • marclaudio

    Por favor eu desejo esta receita em portugues. Gostaria de faze-la.

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      ingredientes

      Flourless Chocolate Layer Cake – inferior

      6 colheres de sopa de manteiga sem sal , cortada em 6 pedaços

      7 onças de chocolate amargo , picado fino (eu usei Callebaut )

      1 colher de chá de pó de café instantâneo

      4 ovos grandes , separados

      pitada de sal

      1/3 xícara cheia ( 2 1/3 onças) de açúcar mascavo escuro, com nódulos retirados

      Cheesecake Layer- segunda camada

      5 onças de chocolate amargo picado

      16 onças ( 2 pacotes ) de cream cheese em temperatura ambiente

      1/2 xícara mais 2 colheres de açúcar

      2 colheres de sopa de cacau em pó natural, sem açúcar

      2 ovos grandes

      2 colheres de sopa de creme de leite

      Para a musse Terceira Camada

      2 colheres de sopa de cacau em pó holandês processado

      5 colheres de sopa de água quente

      1/2 colher de chá de pó de café instantâneo (opcional)

      7 onças de chocolate amargo picado fino

      1 1/2 xícaras de creme de leite frio

      1 colher de sopa de açúcar

      1/8 colher de chá de sal

      Chocolate Ganache -Top Camada

      4,5 oz de chocolate amargo picado

      1/2 xícara de creme de leite

      1 colher de chá de extrato de baunilha

      1 colher de sopa de manteiga sem sal, temperatura ambiente

      instruções

      Para o Flourless camada de bolo :

      Ajuste cremalheira do forno para a posição central e pré-aquecer o forno a 325 graus F. manteiga e forre o fundo de uma de 9 polegadas assadeira e manteiga nas laterais também.

      Em uma tigela refratária definido sobre uma panela com água fervente (cerca de 1 polegada ) , derreta a manteiga , chocolate e café em pó , mexendo ocasionalmente, até ficar homogêneo. Retire do fogo e deixe esfriar um pouco , cerca de 5 minutos. Misture as gemas e baunilha.

      Em uma batedeira equipado com o acessório do whisk , bata as claras eo sal em velocidade média até formar espuma , cerca de 30 segundos. Adicione metade do açúcar e bata até combinado , eo restante do açúcar e bata em velocidade alta até obter picos moles ter se formado. Cerca de 1 minuto.

      Usando um batedor , misture delicadamente em um terço das claras batidas na mistura de chocolate. Usando uma espátula de borracha , dobre-a delicadamente as claras restantes até que não haja traços de branco permanecem. Delicadamente despeje a massa na forma preparada e alise suavemente a parte superior .

      Asse até que o bolo cresceu e é firme nas bordas e no centro acaba de definir , mas ainda é macio, cerca de 25 minutos . Transfira o bolo para uma gradinha para esfriar completamente , cerca de 1 hora. ( o bolo vai entrar em colapso enquanto esfria ) . Uma vez que o bolo esteja completamente frio Retire o bolo do assadeira e reserve. (Se estiver usando outra panela para a camada de queijo, então você pode mantê-lo na panela )

      Para o Cheesecake camada:

      Pré-aqueça o forno a 350 graus F. manteiga e forre o fundo de uma de 9 polegadas assadeira com manteiga. Embrulhe a assadeira com papel alumínio duas vezes. Coloque a assadeira em uma assadeira.

      Derreta o chocolate em uma tigela à prova de calor sobre uma panela com água fervente até ficar macio , mexendo ocasionalmente. Alternativamente, você pode derreter no microondas em intervalos de 30 segundos , mexendo no meio até que derreta. Reserve.

      Em uma batedeira equipado com o acessório da pá , bata o cream cheese em velocidade média até ficar cremoso , cerca de 2 a 3 minutos. Adicione o açúcar , o cacau em pó e bata até ficar homogêneo , raspando as laterais da tigela vez. Em velocidade baixa bater os ovos , um de cada vez. Lentamente despeje o chocolate derretido e misture até que esteja totalmente combinados. Junte o creme de leite apenas até incorporado.

      Despeje o recheio na forma preparada e alise a superfície .

      Traga uma chaleira de água a ferver para o banho-maria.

      Coloque a panela e assadeira no forno, em seguida verter lentamente na água fervida para a assadeira , de modo que entre cerca de 1 polegada para cima dos lados da assadeira .

      Asse o cheesecake até que o centro está definido eo topo parece um pouco seca, cerca de 35 a 40 minutos.

      Deixe o cheesecake esfriar na panela por cerca de 5 minutos , em seguida, usando uma faca , corte em torno das bordas para soltar os lados . Deixe o cheesecake esfriar completamente na geladeira.

      Para o Mousse da camada:

      Combine o cacau em pó e água quente em uma tigela pequena , misturar e combinar . Reserve.

      Derreta o chocolate em uma tigela refratária grande conjunto sobre uma panela com água fervente , mexendo ocasionalmente, até ficar homogêneo. ( Alternativamente, você pode derreter no microondas ) . Retire do fogo e deixe esfriar um pouco , cerca de 5 minutos.

      Na tigela da batedeira equipado com o acessório do whisk , bata o creme de leite frio, o açúcar eo sal juntos em velocidade média até que a mistura comece a engrossar , cerca de 30 segundos. Aumente a velocidade para alta e bata até obter picos moles formaram , cerca de 1 minuto.

      Bata a mistura de pó de cacau no chocolate derretido até ficar liso e brilhante. Usando um batedor , misture em um terço do creme chantilly à mistura de chocolate para iluminá-lo . Usando uma espátula de borracha , dobre o chantilly restante no chocolate até que não haja listras brancas permanecem.

      Para o Ganache :

      Coloque o chocolate picado em uma tigela grande.

      Em uma panela pequena , aqueça o creme de leite em fogo médio -alto até ficar bem quente apenas , cerca de 3 a 5 minutos. Despeje o creme quente sobre o chocolate e adicione a manteiga. Permitir que a mistura descansar durante cerca de 5 minutos, ou até todo o chocolate é macio . Misture delicadamente com um batedor até obter uma mistura grossa e lisa . Misture a baunilha . Deixe arrefecer cerca de 10 minutos antes de derramar no bolo .

      montagem

      Usando uma assadeira , coloque a farinha menos bolo de chocolate no fundo da panela . Coloque a camada cheesecake refrigerado por cima. (ver notas )

      Coloque a camada de mousse sobre a camada de queijo, e suave. Bata levemente a panela em cima do balcão algumas vezes para remover as bolhas de ar . Usando uma espátula , alise a superfície da mousse , deixando um pouco de espaço para a camada de ganache , sobre 1/4-inch . ( Eu achei que eu usei todos, mas cerca de 1/ 2 xícara de mousse ).

      Coloque a panela no freezer para esfriar o bolo. Faça a ganache esmalte . ( O bolo não devem permanecer no congelador mais do que cerca de 30 minutos)

      Quando o bolo foi arrefecida durante cerca de 30 minutos , verter a ganache ligeiramente arrefecida sobre ele , e trabalhar rapidamente com uma pequena espátula , alisar a parte superior. Utilizando a espátula de fazer um projeto simples , se desejar. Esfriar o bolo na geladeira. Não cubra com filme plástico até que o ganache definiu .

      Sirva o bolo gelado , e guarde na geladeira por 2 a 3 dias.

      - Veja mais em: http://www.portuguesegirlcooks.com/2013/04/quadruple-chocolate-mousse-cheesecake/ # comment- 1083490066

  • Angelica Leroy

    Hey! You call for vanilla in the cake layer, but there’s no amount in the ingredients, and I didn’t realize til i was there! I put half a teaspoon just to be safe, but I thought I’d let you know

  • earlene

    My sister had a dream about a “Chocolate Pudding Pie Cake”. She name it that from her dream. She been asking me to conjure up a chocolate confection to live out her fantasy. I think this cake/pie will do for me/her. :)

  • Tarenella

    It is my mother’s birthday today, and her preferred dessert is chocolate mousse, but my lot in life is to make cheesecakes for family gatherings, so your recipe was a godsend! Accidentally turned my whipped cream into butter, and inadvertently used the rest of the cream trying to fix it (to no avail) but was able to make the ganache with some half and half simmered to an acceptable consistency, and once assembled my step-father said it was better than anything they could have ordered at a restaurant! Oh, and my mother does not care for bittersweet, so used milk chocolate and compensated with less sugar. Very forgiving recipe — many thanks :)

  • Lily Villa

    I made this cake and doubled the recipe for my husband’s birthday party. It was a sensation! The layers of chocolate worked beautifully together and the chocolate flavors, though rich, were not cloyingly sweet. Perfectly balanced! I’ll probably be making this for his birthday every year! Thanks for a great recipe.

  • http://www.buttercreamfanatic.com/ Nora @ Buttercream Fanatic

    Wow! This cake is gorgeous, and definitely means business. Do you think it would work without the cheesecake layer (just flourless – mousse – ganache)?

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Hi Nora,

      Absolutely! Good luck and enjoy!

  • http://twitter.com/tinnedtoms Jac -Tinned Tomatoes

    That’s the best thing I’ve seen all week Jessica. Now I know what to make for my brother-in-law’s birthday dinner this weekend. This definitely has to go on my Food Porn Pinterest board.

  • http://www.facebook.com/adriana.acevedo.71 Adriana Acevedo

    When you say chill in the fridge for 2-3 days, do you mean before serving or that it will stay good up to 2-3 days?

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Hi Adriana, sorry that should read will stay good for about 3 days. Enjoy!

  • http://www.theendlessmeal.com/ Kristen @ The Endless Meal

    This looks SO DELICIOUS!! Makes me want to eat it right off my computer screen :)

  • Ruta

    Well that looks just plain amazing. SO MUCH CHOCOLATE!

  • http://twitter.com/BakerByNature Ashley

    O-M-G. omg. OMG. Yeah… I’m sort of at a loss for words right now.

  • Moe’s mom

    This cake is next on my list of ” must bake for PMS week”!!

  • Anneli Faiers

    Just spotted this on JW’s Fetish Worthy Food round up and had to pop over and just say – WOW. Actually WOW. That looks like the richest, yummiest thing ever. Nice work!

  • http://twitter.com/Lokness Lokness

    Congrats on your baby boy news! :)
    Woo… This cake looks incredible! Everything chocolatey fits into one cake. I really want a piece. I am saving this to make later.

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thank you so much, Lokness!

  • Jaclyn

    Congrats on the baby boy news! I want another baby they are the best thing in the world! I love kids life would be so boring without them. And I know just what you mean when you say you’ve been cooking up a storm but for some reason things aren’t working out, it’s the most annoying thing ever. You put all this work into something then it doesn’t turn out how you’d like so you spent all that time and effort and don’t even get to post it. Sometimes I’ll take pics and everything then just decide it don’t like it enough. This chocolate cheesecake looks incredible and I love that it has 4 layers not just 3!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks so much, Jaclyn! You are totally right…life would be so boring without them!

  • http://www.unegaminedanslacuisine.com/ Valerie

    Congrats on the wonderful baby news!! You definitely have a valid excuse for not being able to blog. :)

    This is not a cake, it’s a work of deletable art! Whoa!!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks so much, Valerie!

  • http://brooklyn-cooks.blogspot.com.au/ Brooke Schweers

    Omg my! I need this in my life now! What a beautiful and delicious looking cake

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thank you Brooke!

  • hannah whitfield

    This looks seriously naughty but seriously good!

    Congrats on the great news :)

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks so much Hannah!

  • Amrita

    I have a measly half-a-bar of chocolate in my pantry right now…and I’m cursing myself for not having more. That cake looks divine!!

  • Mimi

    This is a chocolate lovers dream come true!

  • http://twitter.com/Tutti_Dolci Tutti Dolci

    My mind is blown, what a cheesecake!! Can’t beat all that chocolate :). Congrats on the baby boy!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks so much, Laura!

  • http://joanne-eatswellwithothers.com/ Joanne (eats well with others)

    That is one serious hunk of cake! It’s akin to heaven that’s for sure. your dad is one lucky guy!

  • http://www.averiecooks.com/ Averie Cooks

    Needless to say, this looks crazy good. Pinned! And congrats on your lil MAN :)

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks so much, Averie!

  • http://damndelicious.net/ Chung-Ah | Damn Delicious

    Awwww so excited for you! A boy? YAY! I would have just as much excitement if it was a girl, just fyi :)

    And this cake – YES AND YES! Can you send me a slice? I just finished lunch and I need dessert!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Lol you are too funny! Thanks so much! I would happily send you a slice- I could use one too :)

  • marie @ little kitchie

    WOW! I will now be dreaming of this the rest of the day…

    And HUGE congrats on your little boy!!! So exciting!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks so much Marie!

  • http://twitter.com/stephmwise stephanie wise

    OMGOMGOMGOMGOMGOMGOMG THIS CAKE.

    And OMGOMGOMGOMGOMGOMG you’re having a boy!! Congrats! :)

    Stephanie @ Girl Versus Dough

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks lady!

  • southernsouffle

    That is one seriously good looking slice of cake…

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thank you!

  • marcie @ flavor the moments

    Your cake is gorgeous, and chocolatey. I love every single layer of it — I’d be in chocolate heaven!

    • http://www.portuguesegirlcooks.com/ Jessica |Portuguese Girl Cooks

      Thanks, Marcie!

  • http://www.keepitsweetdesserts.com/ Lauren at Keep It Sweet

    This would do wonders for my serious chocolate cravings!