Mini Triple Chocolate Mousse Cakes

Serves 6
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Directions

  1. 1Preheat oven to 350°F.
  2. 2Line an 8x8-inch pan with parchment.
  3. 3Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
  4. 4Add milk, oil, egg, and vanilla. Mix until smooth.
  5. 5Slowly stir in hot coffee.
  6. 6Bake 18–22 minutes or until a toothpick comes out clean.
  7. 7Cool completely.
  8. 8Use a 3-inch round cutter to cut 6 circles from the cake.
  9. 9Place each round into a ring mold or mini springform pan lined with acetate for clean layers.
  10. 10Beat cream cheese and sugar until smooth.
  11. 11Add vanilla to the cream cheese mixture.
  12. 12In a separate bowl, whip heavy cream to soft peaks.
  13. 13Gently fold whipped cream into the cream cheese mixture until thick and fluffy.
  14. 14Pipe or spoon the vanilla mousse over each cake base.
  15. 15Chill for 30–45 minutes until set.
  16. 16Whip heavy cream with powdered sugar to soft peaks.
  17. 17Gently fold in melted chocolate until fully combined and silky.
  18. 18Spoon or pipe the chocolate mousse over the vanilla layer and smooth the tops.
  19. 19Chill at least 1 hour until firm.
  20. 20Heat heavy cream until steaming (not boiling).
  21. 21Pour hot cream over chopped chocolate and let sit for 2 minutes.
  22. 22Stir until the ganache is glossy and smooth.
  23. 23Spoon ganache over each mini triple chocolate mousse cake, letting it drip slightly down the sides.
  24. 24Chill for 20 minutes to set the ganache.
  25. 25Whip heavy cream with powdered sugar and cocoa powder until stiff peaks form.
  26. 26Pipe a thick swirl of chocolate whipped cream on top.
  27. 27Finish with chocolate shavings.
  28. 28Carefully remove molds.
  29. 29Serve chilled.

Ingredients

  • 1 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 0.75 cup granulated sugar
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 0.5 cup whole milk
  • 0.25 cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
  • 0.5 cup hot coffee
  • 1 cup heavy whipping cream, cold
  • 4 oz cream cheese, softened
  • 0.25 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, cold
  • 4 oz semi-sweet chocolate, melted and cooled
  • 2 tbsp powdered sugar
  • 0.5 cup heavy cream
  • 4 oz semi-sweet chocolate, chopped
  • 0.5 cup heavy whipping cream
  • 2 tbsp powdered sugar
  • 1 tbsp cocoa powder
  • Chocolate shavings

Equipment

8x8-inch panparchment paper3-inch round cutterring moldmini springform panacetatebowl

Tips

  • The batter will be thin, which gives a moist, bakery-style texture.
  • Chill the vanilla mousse for 30–45 minutes until set.
  • Chill the chocolate mousse for at least 1 hour until firm.
  • For the ganache, let the hot cream sit over chopped chocolate for 2 minutes before stirring.
  • For a dramatic bakery look, let the ganache drip slightly down the sides.
  • Serve chilled.