Mini Chocolate Mousse Cake
My San Francisco Kitchen
My San Francisco Kitchen
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Ingredients

  • 30 min
  • 30 min
  • Mini Chocolate Cakes
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2/3 cup sugar
  • 1/2 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 egg 1/4 cup milk
  • 3 tbsp vegetable oil
  • 1/2 tsp vanilla extract
  • Chocolate Mousse
  • 8 oz semisweet chocolate chips
  • 2 tbsp unsalted butter
  • 1/2 cup water
  • 3 egg yolks
  • 2 tbsp granulated sugar
  • 1 1/4 cups whipping cream
  • Refrigerate for 10 minutes, then transfer to a cake decorating bag with a hole in the top.
  • Cut two strips of parchment paper or wax paper double the height of the cake (or more if you are making more cakes) and wrap around base of each cake. Tape to hold together in a circle.

Instructions

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