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Mary Berry’s chocolate mocha mousse is delicious treat that’s much lighter than her classic chocolate cake recipe. The beautiful presentation and the light hint of coffee is the perfect choice for a summer dinner party dessert, or just a special night in.
Love mocha? This ultra-chocolaty layer cake is a mocha lover’s dream! Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans.
Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with whisk until chips are melted. Stir in 2 teaspoons vanilla.
Wipe the cake pan clean and reserve. Make the ganache: Combine 1/2 cup heavy cream, 4 ounces chocolate and 1 tablespoon butter in a small saucepan. Gently cook over medium-low heat, stirring, until melted and smooth. Let cool. Make the mousse: Combine the remaining 4 tablespoons butter and 4 ounces chocolate in a small microwave-safe bowl.
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