Chocolate
Eggless chocolate mousse cake
- Makes 6 mini cakes
What You'll Need
Ingredients
-
CHOCOLATE CAKE
-
1 cup
granulated sugar
-
3/4 cup
all purpose flour
-
2 tablespoons
all purpose flour
-
1/4 cup
unsweetened cocoa powder
-
2 tablespoons
unsweetened cocoa powder
-
3/4 teaspoon
baking powder
-
3/4 teaspoon
baking soda
-
1/2 teaspoon
salt
-
1/2 cup
sour cream, room temp
-
1/4 cup
canola oil
-
1 tablespoon
vanilla extract
-
1/2 cup
boiling water
-
CHOCOLATE MOUSSE
-
200 grams
dark chocolate
-
1 tablespoon
unsalted butter
-
1/4 cup
espresso
-
1 tablespoon
granulated sugar
-
1 1/2 cups
heavy cream
-
CHOCOLATE GANACHE
-
50 grams
dark chocolate, cut into small chunks
-
2 tablespoons
heavy cream
-
GARNISH
-
2 tablespoons
chocolate shavings or sprinkles
Directions
- Preheat oven to 350F. Line a 12 x 17 inch baking pan with parchment paper.
- In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
- Spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
- Pour in the boiling water, and slowly mix until smooth and liquidy.
- Pour the batter into the prepared pan. Spread the batter evenly. Bake for 10 to 12 minutes, or until springy to touch.
- Let cakes cool completely.
- Use a 2-inch cookie cutter to cut out cake circles and place them on the bottoms of a mini cheesecake pan with removable bottoms.
- To prepare mousse, make a double boiler and bring the water to a soft simmer. Put the chocolate, butter, espresso and sugar in a heat resistant bowl and leave to melt.
- Let cool to room temperature.
- Whip the heavy cream until it becomes stiff. Reserve one cup of whipped cream for topping. Add the remaining cream to the chocolate mixture and fold with a spatula until it becomes one liquid.
- Pour the chocolate mixture evenly into the mini cake pan. Juggle to lightly level the top.
- Keep in the refrigerator for at least two hours.
- To prepare ganache, melt chocolate and heavy cream in microwave on high in 20-second interval, stirring in between, until it’s completely melted and smooth. Let cool slightly.
- Gently push mini cakes up from the bottoms to remove from pan. Place the cakes on serving plate(s).
- Pour ganache over the top of the cakes.
- Pipe the reserved whipped cream on top, and garnish with chocolate shavings or sprinkles.
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