A classic dessert from scratch for all the coffee lovers out there! Moist and decadent chocolate cake with mocha mousse layer and chocolate ganache, topped with chocolate shavings.

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A perfect dessert for potlucks and parties ! I have used an easy mousse recipe in this dessert instead of the traditional one.

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—-CHOCOLATE MOCHA MOUSSE CAKE—-

Course: Dessert

Cuisine: American

Yield: 12-14 servings

Preparation time: 45 mins -1 hour
INGREDIENTS

Chocolate Cake

  1. All purpose flour- 1 3/4 cups
  2. Sugar-2 cups
  3. Cocoa powder- 3/4 cup
  4. Veg oil- 1/2 cup
  5. Eggs- 2
  6. Baking powder- 1 1/2 tsp
  7. Baking soda- 1/2 tsp
  8. Salt-1/4 tsp
  9. 1 cup Boiling water + 1 tsp espresso powder
  10. Vanilla extract- 1 tsp
  11. Milk- 1/2 cup

Mocha Mousse

  1. Espresso powder- 2 tsp
  2. Cocoa powder- 1 tsp
  3. Heavy whipping cream- 3 cups
  4. Vanilla extract-1 tsp
  5. Confectionery sugar- 1/2 cup
  6. Salt- 1/4 tsp

Chocolate Ganache

  1. Heavy cream – 1/2 cup
  2. Butter- 1 tbsp
  3. Semi- sweet chocolate chips- 2 cups
  4. Vanilla extract- 1 tsp

DIRECTIONS

Prepare the Chocolate Cake

  • Preheat the oven to 325°F and prepare a 13 x9 inch cake pan with baking spray .
  • Sieve together the dry ingredients for the cake.
  • In a large bowl, mix together the eggs, oil, milk and vanilla.
  • Fold in the flour mixture into the wet ingredients using a spatula.
  • Now add the hot coffee liquid(hot water+ espresso powder) into the batter and mix gently. The batter will be runny but it is absolutely fine.
  • Pour the cake batter into the prepared pan and bake for about 35- 40 mins or until a tooth pick inserted into the center of the cake comes out clean.
  • Once the cake is done ,cool on a wire rack.

Prepare Mocha Mousse

  • In a small bowl, mix together the espresso powder, cocoa, vanilla, confectionery sugar and salt with a drop of heavy cream to get a thick dark syrup.
  • In a bowl, beat the heavy cream until stiff peak consistency and fold in the thick syrup to get the mousse.
  • Pour the mousse on top of the cooled cake and level using a frosting spatula.

Prepare Chocolate Ganache

  • In a small heavy bottom pan, heat the heavy cream along with the butter on medium heat. Do not boil.
  • Once the butter is melted into the cream, turn off the heat and
  • In a separate bowl, add the chocolate chips.
  • Pour the warm heavy cream onto the chocolate chips and let it sit for about 3 minutes.
  • Once the chips start to melt, whisk slowly until the mixture is smooth and luscious.
  • Pour the cooled chocolate ganache on top of the mousse layer and refrigerate the cake for up to 4 hours or overnight.
  • Serve the cake, topped with chocolate shavings ,whipped cream or chocolate coated coffee beans.
  • Tip# You can also use any box cake mix for the base layer if you don’t want to make the cake from scratch.
  • Tip# You can alter flavors according to your taste.
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About Jia Ann

Passionate about cooking. Love experimenting with recipes in my kitchen...learning in progress! My interest in cooking is greatly influenced by my Mom and my foodie hubby.

Category

ALL RECIPES, DESSERTS