This layered dessert consist of moist chocolate cake with coffee mousse and white ganache on top. Simply irresistible.
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Mocha Dessert with White Ganache
Mocha Dessert with White Ganache
Recipe Type: Dessert-Cake-Cookies
Author:
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- For Moist Chocolate Cake
- All-purpose flour 1 cup
- Sugar 1/2 cup
- Cocoa 1/4 cup
- Baking powder 1 tsp
- Eggs 2
- Milk 1/2 cup
- Vegetable oil 1/2 cup
- Vanilla extract 1 tsp
- Boiling water 1/2 cup
- For Coffee Mousse
- Nestle’ sweet yogurt 5 tbsp
- Condensed milk 1 can or 14 ounce
- Chocolate syrup ½ cup
- Coffee 2 tbsp (dissolved in 1 tbsp water)
- Gelatin 2 tbsp (leveled) (dissolved in 2 tbsp water)
- Whipped cream 2 cups
- For White Ganache
- White cooking chocolate 3/4 cup (finally chopped)
- Cream 1/4 cup
Instructions
For Moist Chocolate Cake
- Stir together all-purpose flour, sugar, cocoa, baking powder in a large bowl.
- Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
- Pour batter into glass dish and bake in the preheated oven for 20-25 minutes.
- Let the cake cool down.
For Coffee Mousse
- In a large bowl beat nestle’ sweet yogurt, condensed milk and chocolate syrup until smooth.
- Add in dissolved coffee, dissolved gelatin, fold in whipped cream, pour over chocolate cake and freeze until firm.
- After 4-5 hours, pour the white ganache all over it and garnish it with strawberries and kiwi fruits.
For White Ganache
- Place finely chopped chocolate in small heatproof bowl.
- Set over warm water on low heat (water should not touch bottom of bowl).
- Stir very frequently until almost melted.
- Remove from heat and hot water, stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
- In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
- Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
- Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
- Gradually stir in remaining cream.