After the Christmas Eve dinner, the Christmas morning gingerbread cinnamon rolls, another feast on Christmas Day, and then some leftover turkey paninis, roasted lamb sandwiches, brussel sprouts… and it comes New Year’s Eve.
While Christmas is more a family event, New Year’s Eve is a party. Before I had kids, doing countdown out at a club was almost my must-do every year. In fact it was when I was way younger. I did more house parties with friends after I hit 30. Still loud and drunk and louder and more drunk!
Now we’ve aged a little. We host the party. Invite a few close friends over. All dress up a little. Enjoy the coziness. Relax over a long meal. Create the moments that we will all remember years after.
Dessert is always the last food item that we linger on. Something fancy, crowd pleasing and absolutely delicious. I find chocolate a pretty solid choice when it comes to dessert flavour. Making it into light and airy mousse will surely melt everyone’s heart. I layer the mousse on a bed of chocolate cake, and drape it with a blanket of ganache, some more chocolate shavings, some festive gold sugar glitters and sprinkles… This chocolate ganache mousse cake itself could be quite a topic opener itself.
Ingredients (three 5-inch cakes):
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
200 grams of dark chocolate
1 tablespoon unsalted butter
1/4 cup espresso
3 eggs, separated
1 tablespoon sugar
1 cup heavy cream
100 grams dark chocolate, cut into small chunks
1/3 cup heavy cream
1/2 tablespoon corn syrup
1/2 cup chocolate shavings
1/4 cup golden sprinkles or glitters
Preheat oven to 350F. Grease and line the sides and bottoms of three 5-inch springform pans with parchment papers.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide the batter among the prepared pans, smoothing the surface with a spatula. Bake 20 to 25 minutes or until a toothpick inserted into the cake comes out clean.
Let cakes cool completely in the pans.
To prepare mousse, make a double boiler and bring the water to a soft simmer. Put the chocolate, butter and espresso in a heat resistant bowl and leave to melt. Put a mixing bowl in the freezer.
Beat the egg whites until soft peak forms. Add sugar and continue beating until it becomes stiff and forms peak. Transfer to another bowl. Set aside.
Using the same bowl that you whip the egg whites, beat the egg yolks until light and creamy. Mix in the chocolate mixture.
Fold the whipped egg whites in the chocolate and egg yolk mixture.
Put the cream in the bowl from the freezer and whip until it becomes stiff. Add the cream to the chocolate mixture and fold with a spatula until it becomes one liquid.
Pour the chocolate mixture evenly into the cake pans. Juggle to lightly level the top.
Keep in the refrigerator overnight.
Prepare ganache before serving. Place chocolate, heavy cream and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a wooden spoon until melted and smooth, about 5 minutes. Remove from heat and let cool slightly.
Gently loosen the springfrom rings to release the cakes. Peel off the parchment papers. Place the cakes on serving plate(s). Pour ganache over the top of the cakes. Use an offset spatula to gently push the ganache to the sides to create dripping effect.
Garnish with chocolate shavings and sprinkles.