Pipe a 1/2-inch-tall border of icing around edge of first cake layer. Spoon half of chocolate mousse (about 2 cups) onto center of cake, and spread evenly within border using a small offset spatula.
The chocolate sheet cake is baked in a single layer for ease and topped with a "glossy" ganache icing. Emily said it's finished with a melted marshmallow drizzle shaped like spider cobwebs ...
Meanwhile, put the chocolate and butter in a large bowl ... Remove the foil, allow the cake to cool, and refrigerate. When really cold, remove the cake from the pan.
Baker to the stars, Gabriela Oporto designed this decadent chocolate cake with her South American heritage and love of Italy in mind. Inspired by her love of dulce de leche and whipped cream ...