Pistachio, pear mousse cake.

For a friend's birthday I made a special cake. It consisted of 5 layers (6 if you add butter cream).

1. moist chocolate cake. It was nice and moist but not very chocolaty will have to work on that
2. poached pear layer (flavored with cinnamon, and a little kirsch)
3. vanilla pastry cream
4. sacher torte layer a very thin and denser layer to provide textual contrast
5. pistachio mousse

Notes on the cake
Somehow the chocolate flavor was muted, have to up the flavor quotient a little bit.
I had wanted something more crunchy somehow, to give more contrast with the vanilla pastry cream and the poached pear from the pistachio mousse. Most things that I know will absorb the water and become soggy. There are these chocolate rice crispy type things that might work, or even a sheet of chocolate...
The pistachio mousse was done by lightening the pistachio paste with a pate bombe and italian meringue. (two eggs worth) to one pint of HC, otherwise the paste would probably have been too dense to mix correctly with the HC.
I should have flavored the cake layer with a syrup of some sort, but was afraid of making it too crumbly.

In all it was a successful cake.