Eggless Chocolate Mousse Cake

Preheat oven to 350ºF. Line a 12 x 17 inch baking pan with parchment paper.

In a large bowl, mix sugar, flour, cocoa powder, baking powder, baking soda and salt.

Spoon in sour cream, and pour in oil and vanilla. Mix with a wooden spoon until just combined. Pour in boiling water and slowly mix until smooth and liquid.

Pour batter into prepared pan. Spread evenly. Bake for 10 to 12 minutes, or until springy to touch. Let cakes cool completely.

Use a 2-inch cookie cutter to cut out cake circles and place them on the bottoms of a mini cheesecake pan with removable bottoms.

To prepare mousse, make a double boiler and bring water to a soft simmer. Put chocolate, butter, espresso and sugar in a heat-resistant bowl and leave to melt. Let cool to room temperature.

Whip heavy cream until it becomes stiff. Reserve 1 cup of whipped cream for topping. Add remaining whipped cream to the chocolate mixture and fold with a spatula until evenly combined.

Pour the chocolate mixture evenly into the mini cake pan. Jiggle to lightly level the top. Keep in the refrigerator for at least 2 hours.

To prepare ganache, melt chocolate and heavy cream in microwave on high in 20-second intervals, stirring in between, until completely melted and smooth. Let cool slightly.

Gently push mini cakes up from the bottoms to remove from pan. Place the cakes on serving plate(s).
Pour ganache over the top of the cakes. Pipe the reserved whipped cream on top, and garnish with chocolate shavings or sprinkles.