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 except sugar.
• In a large bowl, mix together the eggs, sugar, 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.