Mocha Dessert with White Ganache Recipe

Mocha Dessert with White Ganache

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
 
Prep time
Cook time
Total time
 
Author:
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
  1. Stir together all-purpose flour, sugar, cocoa, baking powder in a large bowl.
  2. Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. Stir in boiling water (batter will be thin).
  3. Pour batter into glass dish and bake in the preheated oven for 20-25 minutes.
  4. Let the cake cool down.
For Coffee Mousse
  1. In a large bowl beat nestle' sweet yogurt, condensed milk and chocolate syrup until smooth.
  2. Add in dissolved coffee, dissolved gelatin, fold in whipped cream, pour over chocolate cake and freeze until firm.
  3. After 4-5 hours, pour the white ganache all over it and garnish it with strawberries and kiwi fruits.
For White Ganache
  1. Place finely chopped chocolate in small heatproof bowl.
  2. Set over warm water on low heat (water should not touch bottom of bowl).
  3. Stir very frequently until almost melted.
  4. Remove from heat and hot water, stir until smooth, pressing out any lumps with back of spoon or a rubber spatula.
  5. In small saucepan over low heat, heat cream just to a simmer, stirring frequently.
  6. Remove from heat; all at once, add about two-thirds of hot cream to melted white chocolate.
  7. Gently stir to incorporate, then beat or whisk until smooth, scraping bowl as necessary with rubber spatula.
  8. Gradually stir in remaining cream.