On Saturday my blog completed two years. The end of two years of blogging has taught me a ton of things and the years came with lots of fun filled achievements to be proud of. The most striking of all the wins has been the award from Sanjeev Kapoor for my Baked Thandai Gujiya for the Holi recipes contest. Such a great feeling that day was 🙂
In the last year, I started using Instagram as a social media for the blog and it has gone a long way! With over 800 followers I am so thrilled to see the network grow each day. If you are not following me there, do connect with me there. With just under 2000 followers, the Facebook page for the blog has grown in the last year too.
Ok, so here is a bit of the celebration we had. It happens to be two year anniversary and I decided to make a cake for TWO! The cake is a tall one and I added chocolate mousse between the layers. This triple layer cake has chocolate ganache on the topmost layer and the cake is enough for two people, provided they have it for a meal! We devoured the cake over weekend brunch and had our stomachs full.
To make the cake, simply make three small cakes (this eliminates the need to slice them!), make a chocolate ganache and using some of the ganache; make a chocolate mousse. Once you have the components ready, just assemble it all, and decorate as you like. I just roughly smoothened the outer layer of mousse and trickled chocolate ganache over it. The result was an amazing chocolate overload cake. With a 2 candle on top the cake was perfect for two of us 🙂
Ingredients
Three mini cakes, using this recipe
For the Ganache
Heavy Cream ½ cup
Semi sweet Chocolate ¾ cup
For the Mousse
Heavy Whipping Cream ½ cup
Sugar 3 tbsp
Chocolate Ganache 2 tbsp
Vanilla Extract 1 tsp
Method
Make three 4 inch cakes using this recipe. Because it is a cake for two people, the proportions mentioned in the recipe are enough. Each cake will be about 1 ½ inch thick.
To make the ganache, heat heavy cream in a pan till it just starts to bubble. Do not boil the ganache. Add the cream to chopped chocolate pieces and mix well till the chocolate completely melts. Reserve till required.
To make the mousse, whip the heavy cream to soft peaks. Then, add the sugar and vanilla extract and whip again. Finally, add two tablespoon of chocolate ganache prepared above and beat to stiff peaks. Set aside.
To assemble the cake, place one chocolate cake, top with a couple of spoons of mousse and place the second cake. Add some more mousse and place the last cake. Let the mousse and cake set for an hour in the refrigerator.
Remove cake from refrigerator, spread mousse on top and roughly apply it on the sides. Add the remaining mousse to a piping bag and keep ready. Using a spoon, spread ganache on top of the cake and let a few strands flow along the sides. Using the piping bag, pipe on the bottom and top of the cake. Sprinkle a few colorful sprinkles or decorate as you like.
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