Mini Triple Chocolate Mousse Cakes
Serves 6
Directions
- 1Preheat oven to 350°F.
- 2Line an 8x8-inch pan with parchment.
- 3Whisk flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- 4Add milk, oil, egg, and vanilla. Mix until smooth.
- 5Slowly stir in hot coffee.
- 6Bake 18–22 minutes or until a toothpick comes out clean.
- 7Cool completely.
- 8Use a 3-inch round cutter to cut 6 circles from the cake.
- 9Place each round into a ring mold or mini springform pan lined with acetate for clean layers.
- 10Beat cream cheese and sugar until smooth.
- 11Add vanilla to the cream cheese mixture.
- 12In a separate bowl, whip heavy cream to soft peaks.
- 13Gently fold whipped cream into the cream cheese mixture until thick and fluffy.
- 14Pipe or spoon the vanilla mousse over each cake base.
- 15Chill for 30–45 minutes until set.
- 16Whip heavy cream with powdered sugar to soft peaks.
- 17Gently fold in melted chocolate until fully combined and silky.
- 18Spoon or pipe the chocolate mousse over the vanilla layer and smooth the tops.
- 19Chill at least 1 hour until firm.
- 20Heat heavy cream until steaming (not boiling).
- 21Pour hot cream over chopped chocolate and let sit for 2 minutes.
- 22Stir until the ganache is glossy and smooth.
- 23Spoon ganache over each mini triple chocolate mousse cake, letting it drip slightly down the sides.
- 24Chill for 20 minutes to set the ganache.
- 25Whip heavy cream with powdered sugar and cocoa powder until stiff peaks form.
- 26Pipe a thick swirl of chocolate whipped cream on top.
- 27Finish with chocolate shavings.
- 28Carefully remove molds.
- 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.
Related recipes
Chocolate Stuffed Cookie Pie
American · Dessert35m
Boxed Cake Mix Upgrade
American · Dessert
Vegan Almond Joys
American · Dessert
Harvey Wallbanger Cake
American · Dessert
Vegan Lemonade Pie
American · Dessert
Water Pie
American · Dessert1h
Oatmeal Apple Walnut Cookies
American · Dessert
Storebought Frosting Hack
American · Dessert
Copycat Krispy Kreme Donuts
American · Dessert
Brown Butter Banana Coffee Cake
American · Dessert
Raspberry Buttermilk Cake
American · Dessert1h
Brown butter banana bread cookies
American · Dessert