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Chocolate Bomb (My Own Version)

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Chocolate Cake:

Ingredients:


2/3 cup butter or margarine

1 3/4 cups sugar

2 cups flour

1/2 cup Hershey's Cocoa

2 teaspons baking powder

1/2 teaspoon salt

3 eggs

1 1/2 cups milk

1 teaspoon vanilla

Instructions:

Beat butter and sugar until well blended

Add remaining ingredients and beat on low speed for 1 minute, then on high beat for 2 minutes.

Poor batter into 1 9" round pan or one 9x13 baking pan.

Bake 30 to 35 minutes for the round pans, 40-45 minutes for the rectangular pan.

Cool 10 minutes and transfer. Cool completely.

Dark Chocolate mouse:

  • 1 cup whipping cream, divided

  • 1 (8-ounce) package semisweet chocolate squares

  • 1/4 cup light corn syrup

  • 1/4 cup butter

  • 2 tablespoons powdered sugar

  • 1/2 teaspoon vanilla extract


Preparation:

  • Cook 1/4 cup cream, chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until chocolate melts. Cool.

  • Beat remaining 3/4 cup whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Cover and chill at least 30 minutes.


White chocolate mouse:

  • 1/2 cup whipping cream, divided

  • 3 (1-ounce) white chocolate baking squares

  • 2 tablespoons light corn syrup

  • 2 tablespoons butter

  • 1 tablespoon powdered sugar

  • 1/4 teaspoon vanilla extract


Preparation:

  • Cook 2 tablespoons cream, white chocolate, corn syrup, and butter in a heavy saucepan over low heat, stirring until smooth. Cool.

  • Beat remaining whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into white chocolate mixture.


Chocolate ganache:

 

 
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