Choco Mousse Ganache Cake
Choco Mousse Ganache Cake

Hello everybody, it is Jim, welcome to my recipe page. Today, I will show you a way to prepare a special dish, choco mousse ganache cake. One of my favorites. For mine, I will make it a little bit unique. This is gonna smell and look delicious.

Choco Mousse Ganache Cake is one of the most favored of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Choco Mousse Ganache Cake is something that I’ve loved my entire life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can cook choco mousse ganache cake using 20 ingredients and 22 steps. Here is how you cook that.

The ingredients needed to make Choco Mousse Ganache Cake:
  1. Prepare For Chocolate Cake:
  2. Prepare 1 cup granulated sugar
  3. Get 3/4 All-purpose flour
  4. Make ready 1/4 cup Cocoa powder
  5. Get 3/4 tsp baking powder
  6. Prepare 3/4 tsp baking soda
  7. Prepare 1/2 tsp salt
  8. Make ready 1/2 cup sour cream, room temperature
  9. Get 1/4 cup oil
  10. Prepare 1 tbsp vanilla extract
  11. Make ready 1/2 cup boiling water
  12. Prepare For Chocolate Mousse:
  13. Get 200 grams dark chocolate
  14. Prepare 1 tbsp unsalted butter
  15. Prepare 1/4 cup espresso
  16. Get 1 tbsp granulated sugar
  17. Prepare 1 1/2 cups heavy cream
  18. Take As per taste Chocolate Ganach
  19. Get 50 grams dark chocolate, cut into small chunks
  20. Get 1-2 tbsp heavy cream
Instructions to make Choco Mousse Ganache Cake:
  1. Preheat oven. Greasè the baking pan with parchment paper.
  2. In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
  3. Spoon in the sour cream, pour in the oil and the vanilla.
  4. Mix it until just combined.
  5. Pour in the boiling water, and slowly mix until smooth and liquidy.
  6. Pour the batter into the prepared pan. Spread the batter evenly.
  7. Bake for 10 to 12 minutes, or until springy to touch.
  8. Let cakes cool completely.
  9. Place them on the bottoms of a cheesecake pan with removable bottoms.
  10. To prepare mousse, make a double boiler and bring the water to a soft simmer.
  11. Put the chocolate, butter, espresso and sugar in a bowl and leave to melt.
  12. Let cool to room temperature.
  13. Whip the heavy cream until it becomes stiff.
  14. Add cream to the chocolate mixture and fold with a spatula until it becomes one liquid.
  15. Pour the chocolate mixture evenly into the cake pan.
  16. Keep in the refrigerator for at least two hours.
  17. To prepare ganache, melt chocolate and heavy cream in microwave.
  18. Until it’s completely melted and smooth. Let cool slightly.
  19. Gently push cake up from the bottoms to remove from pan.
  20. Place the cakes on serving plate.
  21. Pour ganache over the top of the cake.
  22. Pipe the reserved whipped cream on top, and garnish with chocolate shavings or sprinkles.

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