Chocolate Chunk Ganache Mousse Cake

12 oz Semi-Sweet Chocolate

1 oz Sugar

1 Tablespoon Butter

8 oz Heavy Cream

Boil heavy cream, sugar, and butter until boiling.

Pour into stainless steel bowl with chocolate chips.

Let sit for about 3-5 minutes then stir in the middle outwards.

Let the ganache come to room temperature before covering your cake.Now for this recipe I chose to make my Chocolate Cake, in two 8″ rounds.  My cake recipe makes a light and airy cake, so once they came out of the oven I smashed them down with a cake board.  This made them a little dense, almost like a brownie. I also made some Faux Mousse. (1 cup milk, 1 cup heavy cream, 1 package of pudding – whipped together and refrigerated for an hour) I filled and crumb coated the cake with the mousse.  Let sit in the refrigerator for about an hour or freezer for 20 minutes.

(Note: my camera is funky and so was the lighting.  This is all the same cake – same day)

And for the final touch?? Chop up some White Chocolate and Dark Chocolate – place on cake before it has time to dry.

 I also made them into cupcakes for St Patrick’s Day!
Chocolate cupcake, mousse rosette, ganache dizzle, and chopped white & green chocolate.
{cellphone picture}


Disclaimer:  I received the product mention above for a previous  review, but wasn’t compensated otherwise.  Opinions are my own, and cannot be influenced.