CHOCOLATE GANACHE MOUSSE CAKE
(three 5-inch cakes)
- Chocolate Cake:
- 1 cup granulated sugar
- ¾ cup plus 2 tablespoons all-purpose flour
- ¼ cup plus 2 tablespoons unsweetened cocoa powder, sifted
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg, room temperature
- ½ cup sour cream, room temperature
- ¼ cup canola oil
- 1 tablespoon vanilla extract
- ½ cup boiling water
- Chocolate Mousse:
- 200 g dark chocolate
- 1 tablespoon unsalted butter
- ¼ cup espresso
- 3 eggs, separated
- 1 tablespoon sugar
- 1 cup heavy cream
- Chocolate Ganache:
- 100 g dark chocolate, cut into small chunks
- ⅓ cup heavy cream
- ½ tablespoon corn syrup
- Garnish:
- ½ cup chocolate shavings
- ¼ cup golden sprinkles or glitters
Preheat oven to 350°F. Grease and line sides and bottoms of three 5-inch spring-form pans with parchment papers.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
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.
Pour in the boiling water, and slowly mix until smooth and liquidy.
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.
Let cakes cool completely in the pans.
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.
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.
Using the same bowl that you whip the egg whites, beat the egg yolks until light and creamy. Mix in the chocolate mixture.
Fold the whipped egg whites in the chocolate and egg yolk mixture.
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.
Pour the chocolate mixture evenly into the cake pans. Juggle to lightly level the top.
Keep in the refrigerator overnight.
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.
Gently loosen the spring-from 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.
Garnish with chocolate shavings and sprinkles.
Recipe posted by Wilanda Räsänen
Photo: Wilanda Räsänen
