Mocha Dessert with White Ganache
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  • 40 mins Total time 5 hours 40 mins This layered dessert consist of moist chocolate cake with coffee mousse and white ganache on top. Simply irresistible. Author: Shazia Babar Recipe type: Dessert-Cake-Cookies Serves: 6 Ingredients For Moist Chocolate Cake All-purpose flour 1 cup Sugar ½ cup Cocoa ¼ cup Baking powder 1 tsp Eggs 2 Milk ½ cup Vegetable oil ½ cup Vanilla extract 1 tsp Boiling water ½ 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 ¾ cup (finally chopped) Cream ¼ 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. 3.3.2998



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