Dark Chocolate Ganache Mousse Cake Recipe

Dark Chocolate Ganache Mousse Cake

Dark Chocolate Ganache Mousse Cake


Dark Chocolate Ganache Mousse Cakeby Divya


For the cake

  • 3 large white eggs
  • 1 cup confectioners’ sugar
  • 3/4 cup very good quality unprocessed cocoa powder (preferably Ghiradelli)
  • 3/4 cup all-purpose flour
  • 1/2 cup vegetable shortening
  • 1/2 packet 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli), melted
  • A pinch of salt
  • A pinch of red chilli powder
  • 1/2 cup strong expresso
  • 1/2 cup good quality rum
  • 1 tsp. vanilla essence
  • 1 tsp. baking powder
  • 1/2 cup water and 1 tbsp. granulated sugar heated till sugar melts (sugar syrup)

For the mousse

  • 1/2 gallon heavy whipping cream
  • 1/2 cup confectioners’ sugar
  • 1 1/2 packet of 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli), melted
  • A pinch of salt
  • A pinch of red chilli powder
  • 1/2 cup good quality rum

For the dark chocolate ganache

  • 1 cup heavy whipping cream
  • 1 packet 60 percent or higher bittersweet chocolate chips (preferably Ghiradelli)


For the cake

Preheat oven to 350 degrees Fahrenheit.

Grease a round, non-stick, springfoam baking pan with butter.

In a big mixing bowl combine the eggs and sugar and beat well till white and creamy and peaks form.

Add the Expresso, vegetable shortening, vanilla essence to the egg and sugar batter and mix well on low speed.

Add the rum to the batter and mix well on low speed.

Combine the melted chocolate to the batter and mix well on low speed.

Sift together the all-purpose flour, cocoa powder, salt, chilli powder and baking powder together and fold this mixture in the cake batter gently.

Pour this mixture in the greased springfoam baking pan and bake for 20-30 minutes or until, a knife when inserted in the cake comes out clean.

Remove cake from oven and let it cool.

Once cooled remove cake from springfoam pan and place it in another springfoam pan, the same size as the cake and pour the sugar syrup over it gently (you can substitute the sugar syrup with expresso as well).

For the mousse

Combine the heavy whipping cream with the confectioners’ sugar in a mixing bowl and beat well till cream thickens but not completely.

Add the melted chocolate, red chilli powder, salt and rum to the cream mixture and mix gently on low speed.

Pour the mousse over the cake still in the springfoam pan (the springfoam pan holds the mousse from all sides).

Place the springfoam can with the cake and mousse in the refrigerator for a couple of hours or until the mousse has set.

For the dark chocolate ganache

Combine the heavy whipping cream and the chocolate chips in a microwave-safe bowl and heat for 2 minutes in microwave till chocolate melts.

Mix well till a dark ganache is formed manually and pour the ganache over the cake and mousse still in the springfoam pan.

Place the cake in the springfoam pan in the refrigerator and let it set.

Use some of the remaining ganache to ice the cake once the ganache poured over the cake has set.



Bittersweet Molten Chocolate Cake Recipe


Molten Chocolate Cake
Molten Chocolate Cake

Molten Chocolate CakeBy Divya


  • 8 oz. bittersweet chocolate, finely chopped
  • 4 Tbs. (1/2 stick) unsalted butter, cut into pieces
  • 1 tsp. vanilla extract
  • Pinch of salt
  • 4 egg yolks
  • 6 Tbs. sugar
  • 2 Tbs. Dutch process cocoa powder, sifted
  • 1 tsp. finely grated orange zest (optional)
  • 3 egg whites, at room temperature 


Preheat an oven to 400°F. Lightly butter six 3/4-cup ramekins and dust with cocoa powder. Set the ramekins on a small baking sheet.

In the top pan of a double boiler, combine the chocolate and butter. Set the pan over but not touching barely simmering water in the bottom pan and melt the chocolate and butter, then whisk until the mixture is glossy and smooth. Remove from the heat and stir in the vanilla and salt. Set aside to cool slightly.

In a large bowl, using an electric mixer, beat the egg yolks, 3 Tbs. of the sugar, the cocoa powder and the orange zest on medium-high speed until thick. Spoon the chocolate mixture into the yolk mixture and beat until well blended. The mixture will be very thick.

In a bowl, using clean beaters, beat the egg whites on medium-high speed until they are very foamy and thick. Sprinkle in the remaining 3 Tbs. sugar and increase the speed to high. Continue beating until firm, glossy peaks form. Spoon half of the beaten whites onto the chocolate mixture and whisk in until just blended. Add the remaining whites and stir gently until just blended. Spoon into the prepared ramekins, dividing evenly.

Bake the cakes until they are puffed and the tops are cracked, about 13 minutes. The inside of the cracks will look very wet. Remove from the oven and serve immediately in the ramekins. Or run the tip of a small knife around the inside of each ramekin to loosen the cake, then invert the cakes onto individual plates.


Exotic Tiramisù Recipe




Tiramisù – By Divya


·     6 egg yolks

·     3/4 cup sugar

·     1 lb. mascarpone cheese, softened

·     2 cups chilled heavy cream

·     2 Tbs. rum

·     1 tsp. vanilla extract

·     2 Tbs. plus 2 to 3 cups brewed espresso

·     5 egg whites

·     40 to 50 ladyfingers

·     Cocoa powder for dusting


In a mixing bowl set over a pan of simmering water but not touching the water, whisk the egg yolks and sugar until the mixture is pale yellow and thick ribbons fall from the whisk, 4 to 5 minutes. Transfer the mixture to the bowl of an electric mixer. Add the mascarpone cheese and beat until smooth and creamy, 2 to 3 minutes.

In a chilled large mixing bowl, whisk the cream until stiff peaks form. Add the rum, vanilla and the 2 Tbs. espresso and whisk until smooth.

In a clean mixing bowl, whisk the egg whites until stiff peaks form. (When the whisk is lifted straight out of the bowl and inverted, the whites should hold their shape.)

With a rubber spatula, gently fold the mascarpone mixture into the cream until blended and smooth. Add about 1 cup egg whites and fold gently until blended. Add the remaining egg whites and fold gently until the mixture is smooth and blended.

One at a time, submerge the ladyfingers into the 2 to 3 cups espresso. Lay enough ladyfingers on the bottom of a 6-quart glass or ceramic baking or serving dish (about 2 inches deep) to form a single layer. Spread half of the mascarpone mixture over the ladyfingers until evenly covered. Arrange another layer of ladyfingers over the mascarpone cream, then spread the remaining mascarpone cream evenly over the top. Dust the tiramisù with cocoa powder to create a rich, dark topping. Refrigerate for at least 4 hours or up to 1 day before serving.

Serves 12 to 15.






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