150g dark chocolate
150ml heavy cream
For the Whipped Chocolate Cream Topping:
1 cup (240ml) heavy cream
2 tbsp cocoa powder
2 tbsp powdered sugar
Instructions
1. Prepare the Base:
Preheat oven to 175°C (350°F).
Mix flour, cocoa powder, baking powder, and baking soda.
In another bowl, whisk eggs, sugars, oil, and milk until smooth.
Add dry ingredients, then slowly mix in hot coffee.
Pour into a lined baking pan and bake for 25–30 min. Let cool.
Cut into small circles using a ring cutter (about 3 inches wide).
2. Make the Chocolate Mousse:
Melt dark chocolate and let it cool slightly.
Whip cold cream with sugar and vanilla until soft peaks form.
Gently fold melted chocolate into the whipped cream.
Spread mousse over each cake base (use a mold/ring for neat edges).
Refrigerate 2–3 hours until set.
3. Make the Ganache Drip:
Heat cream until just simmering, pour over chopped chocolate.
Stir until smooth and glossy.
Cool slightly, then drip around the edges of each mousse cake.
4. Whipped Chocolate Cream Topping:
Whip cream, cocoa powder, and sugar until stiff peaks.
Pipe swirls on top of each cake.
Serving
