Chocolate ganache mousse cake

December 30, 2015
3 Ratings
Photo by Oh Sweet Day!
  • Makes three 5-inch cakes
Author Notes

Chocolate ganache mousse cake! Our New Year's Eve dessert is all set. —Oh Sweet Day!

What You'll Need
  • 1 cup sugar
  • 3/4 cup all purpose flour
  • 2 tablespoons all purpose flour
  • 1/4 cup unsweetened cocoa powder, sifted
  • 2 tablespoons unsweetened cocoa powder, sifted
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 large egg, room temp
  • 1/2 cup sour cream, room temp
  • 1/4 cup canola oil
  • 1 tablespoon vanilla extract
  • 1/2 cup boiling water
  • 200 grams dark chocolate
  • 1 tablespoon unsalted butter
  • 1/4 cup espresso
  • 3 large eggs, separated
  • 1 tablespoon sugar
  • 1 cup heavy cream
  • 100 grams dark chocolate, cut into small chunks
  • 1/3 cup heavy cream
  • 1/2 tablespoon corn syrup
  • 1/2 cup chocolate shavings
  • 1/4 cup golden sprinkles
  1. Preheat oven to 350F. Grease and line the sides and bottoms of three 5-inch springform pans with parchment papers.
  2. In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
  3. Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
  4. Pour in the boiling water, and slowly mix until smooth and liquidy.
  5. Divide the batter among the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
  6. Let cakes cool completely in the pans.
  7. To prepare mousse, make a double boiler and bring the water to a soft simmer. Put the chocolate, butter and espresso in a heat resistant bowl and leave to melt. Put a mixing bowl in the freezer.
  8. Beat the egg whites until soft peak forms. Add sugar and continue beating until it becomes stiff and forms peak. Transfer to another bowl. Set aside.
  9. Using the same bowl that you whip the egg whites, beat the egg yolks until light and creamy. Mix in the chocolate mixture.
  10. Fold the whipped egg whites in the chocolate and egg yolk mixture.
  11. Put the cream in the bowl from the freezer and whip until it becomes stiff. Add the cream to the chocolate mixture and fold with a spatula until it becomes one liquid.
  12. Pour the chocolate mixture evenly into the cake pans. Juggle to lightly level the top.
  13. Keep in the refrigerator overnight.
  14. Prepare ganache before serving. Place chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.
  15. Gently loosen the springfrom rings to release the cakes. Peel off the parchment papers. Place the cakes on serving plate(s). Pour ganache over the top of the cakes. Use an offset spatula to gently push the ganache to the sides to create dripping effect.
  16. Garnish with chocolate shavings and sprinkles.

See what other Food52ers are saying.

  • Leala Marie
    Leala Marie
  • Annie
  • Danae
  • Robin

4 Reviews

Annie October 14, 2019
how can I make this into one 9 or 10 inch cake rather than three 5 inch cakes?
Danae July 29, 2018
I have been looking for the best chocolate ganache cake for my Husbands birthday.
This looks like the perfect balance. I will let you know how it turns out. Yummm!!!!
Robin March 26, 2019
Did you end up making this cake? I was thinking of making it for my daughter’s bday.
Leala M. January 28, 2017
This cake deserves a lot more attention! It's some work, but the result is so worth it! I garnished it with chocolate malt balls.