The Watermark at 3030 Park Chocolate Ganache Mousse Cake Recipe

All you need is love…and lots of chocolate! At The Watermark at 3030 Park our delicious Chocolate Ganache Mousse Cake is a real heart throb! Enjoy this fantastic recipe!

CHOCOLATE GANACHE MOUSSE CAKE

INGREDIENTS:

CHOCOLATE CAKE
1 CUP SUGAR
¾ CUP ALL PURPOSE FLOUR
¼ CUP UNSWEETENED COCOA POWDER, SIFTED
¾ TEASPOON BAKING SODA
½ TEASPOON SALT
1 LARGE EGG
½ CUP SOUR CREAM
¼ CUP CANOLA OIL
1 TABLESPOON VANILLA EXTRACT
½ CUP BOILING WATER

CHOCOLATE MOUSSE
200 GRAMS DARK CHOCOLATE
1 TABLESPOON UNSALTED BUTTER
¼ CUP ESPRESSO
3 LARGE EGGS, SEPARATED
1 TABLESPOON SUGAR
1 CUP HEAVY CREAM

CHOCOLATE GANACHE
100 GRAMS DARK CHOCOLATE
½ CUP HEAVY CREAM

DIRECTIONS:

• PREHEAT OVEN TO 350 DEGREES F. GREASE AND LINE THE SIDES AND BOTTOMS OF THREE 5 INCH SPRINGFORM PANS WITH PARCHMENT PAPERS.

• IN A LARGE BOWL, MIX TOGETHER SUGAR, FLOUR, COCOA POWDER, BAKING SODA AND SALT.

• CRACK IN THE EGG, SPOON IN THE SOUR CREAM, AND POUR IN THE OIL AND VANILLA. MIX WITH 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 SPATULA. BAKE 20 TO 25 MINUTES OR UNTIL A TOOTHPICK INSERTED INTO THE CAKE COMES OUT CLEAN.

• LET CAKE 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 A SIDE.

• USING THE SAME BOWL THAT YOU WHIP THE EGG WHITES, BEAT THE EGG YOLKS UNTIL LIGHT AND CREAMY.

• MIX IN THE CHOCOLATE MIXTURE.PUT THE CREAM IN THE BOWL FROM THE FREEZER AND WHIP UNTIL BECOMES STIFF. ADD THE CREAM TO THE CHOCOLATE MIXTURE AND FOLD WITH A SPATULA UNTIL IT BECOMES ONE LIQUID.

• POUR THE CHOCOLATE MIXTURE EVENLY IN TO THE CAKE PAN. JUGGLE TO LIGHTLY LEVEL THE TOP.

• KEEP IN THE REFRIGERATOR OVERNIGHT.

• PREPARE GANACHE BEFORE SERVING. PLACE CHOCOLATE, HEAVY CREAM IN A MEDIUM HEATPROOF BOWL OVER A POT OF SIMMERING WATER. STIR THE MIXTURE USING A WOODEN SPOON UNTIL MELTED 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 CAKE ON THE SERVING PLATES. POUR THE GANACHE OVER THE TOP OF THE CAKES. USE AN OFFSET SPATULA TO GENTLY PUSH THE GANACHE TO THE SIDE TO CREATE DIPPING EFFECT.

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