Cakes & Icings

Mini Black Forest Shooter

Makes 18 servings

Ingredients

Cake
  • 3 1/2 lb (1 pouch) Ghirardelli® Ultimate Chocolate Cake Mix 732-6120
  • 18 fl oz (2 1/2 cups) water
  • 12 oz (6) eggs
  • 6 fl oz (3/4 cup) vegetable oil
Dark Chocolate Mousse
  • 4 fl oz (1/2 cup) heavy cream
  • 6 oz (1 cup) Ghirardelli Semi-Sweet Chips 63116
  • 2 fl oz (1/4 cup) heavy cream whipped to soft peaks
White Chocolate Mousse
  • 4 fl oz (1/2 cup) heavy cream
  • 6 oz (1 cup) Ghirardelli Classic Vanilla White Chips 64104
  • 2 fl oz (1/4 cup) heavy cream, whipped to soft peaks
  • 8 oz Kirsch Cherries
  • 18 Chocolate Feather Scrolls (optional)

Method

  1. Cake: Place cake mix, water, eggs and oil in mixer bowl. Using a paddle, mix on low speed 30 seconds.
  2. Scrape bowl and paddle. Mix on low speed 30 seconds.
  3. Scale batter into prepared (lightly greased or paper-lined) 16x12x1-inch half sheet pan. For standard oven, bake at 350°F 30-35 minutes; for convection oven, bake at 300°F 20-25 minutes.
  4. Cool completely. Cut into 2 inch rounds.
  5. Dark Chocolate Mousse: Bring cream just to a boil and pour over chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth.
  6. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.
  7. White Chocolate Mousse: Bring cream just to a boil and pour over white chocolate chips. Using a whisk, mix gently until chocolate is melted and mixture is smooth.
  8. Cool completely. Gently blend in whipped cream in two stages. Blend one-third of the whipped cream into the chocolate mixture to lighten; then gently fold in the remaining whipped cream.
  9. To Assemble: Pipe white chocolate mousse into the base of a shot glass, top with chocolate cake round and cherries; alternate with dark chocolate mousse until glass is full.
  10. Top with white chocolate mousse and garnish with chocolate scroll.
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