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.



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.






Delicous Coconut Cupcakes Recipe

Coconut Cupcakes
Coconut Cupcakes

Coconut Cupcakes – By Divya


·     3 1/2 cups cake flour, sifted twice

·     4 tsp. baking powder

·     1/2 tsp. salt

·     16 Tbs. (2 sticks) unsalted butter

·     3 1/2 cups sugar

·     1 cup milk

·     2 tsp. vanilla extract

·     1/2 tsp. coconut extract

·     10 egg whites

·     5 Tbs. cold water

·     1/2 tsp. cream of tartar

·     1 to 1/2 tsp. light corn syrup

·     2 cups flaked coconut, fresh or dried


Have all ingredients at room temperature. Position a rack in the center of an oven and preheat to 350ºF.

Butter and flour 12-muffin pan or line with cupcake holders. In a large bowl, sift together the flour, baking powder and salt. In the bowl of an electric mixer, beat the butter on high speed until creamy, 4 to 5 minutes. Gradually add 2 cups of the sugar and continue beating, scraping down the sides of the bowl, until light and fluffy, 4 to 5 minutes more. Reduce speed to low. Fold the flour mixture into the butter in three parts, alternating with the milk, until smooth. Fold in 1 tsp. of the vanilla and the coconut extract.

In a large, clean bowl, beat 8 of the egg whites with a whisk to stiff peaks. Fold 1/2 cup whites into the batter until blended, and then fold in the remaining whites. Pour the batter using an ice-cream scoop into the muffin pan. Bake until golden and a toothpick inserted into the centers comes out clean, 30 to 35 minutes. Cool to room temperature.

In a heatproof bowl, combine the remaining 2 egg whites, the remaining 1 1/2 cups sugar, the water, cream of tartar and corn syrup. In a bowl set over a pan of simmering water but not touching the water, beat the mixture until thick, shiny and double in volume, about 7 minutes. Remove from heat; add the remaining 1 tsp. vanilla and beat until the icing is thick enough to spread, 2 to 3 minutes more.

In a small bowl, combine 1 cup icing and 1 1/2 cups of the coconut; stir to mix. Set cupcakes on a plate, spread the icing evenly over the top. Pat the remaining coconut evenly onto the sides and top.


Serves 12. 



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