Episode 14 of #SmallServeDesserts, a series where I bring to you recipes for people who want to experiment with baking in small batches and want to avoid investing in ingredients in big quantities ❤️✨
Bringing to you the silkiest ever chocolate mousse cake recipe that is every chocolate lover's dream come true ✨🥰. With a nice layer of moist chocolate cake and a generous layer of yummy chocolate mousse, this recipe is a delight in every bite🤌🏻🤌🏻 Go try it now and you won't be disappointed for sure ✨🫶🏻
Ingredients Base ✨6-7 pieces Britannia chocolate cake ✨1 tbsp espresso shot ( 1 tbsp water + 1/2 tsp coffee powder)
Mousse filling ✨3/4cup dark chocolate chips ✨1/4 cup fresh cream ✨1/2 cup whipping cream
Ganache topping ✨1/4 cup fresh cream ✨2 tbsp dark chocolate callets
Method 1. Line a 4-inch springform pan with parchment and keep it aside. 2. In a bowl pour hot fresh cream over dark chocolate chips. Mix until the chocolate melts completely and you have a smooth ganache. 3. In another bowl, whip the whipping cream to soft peaks and fold the ganache in it. 4. Place cake pieces in the bottom of the lined pan and make sure it’s all packed nicely. Soak it with the espresso shot 5. Pour the mousse on the top of the cake and flatten it using an offset spatula. Refrigerate it for 2 hours or until the cake sets completely. 6. For the glaze- pour hot cream over the chocolate and make it a liquid ganache. 7. Decorate the mousse cake with the glaze and serve.
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