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1
Preheat oven to 350F. Line a 12 x 17 inch baking pan with parchment paper.
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2
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
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3
Spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
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4
Pour in the boiling water, and slowly mix until smooth and liquidy.
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5
Pour the batter into the prepared pan. Spread the batter evenly. Bake for 10 to 12 minutes, or until springy to touch.
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6
Let cakes cool completely.
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7
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.
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8
To prepare mousse, make a double boiler and bring the water to a soft simmer. Put the chocolate, butter, espresso and sugar in a heat resistant bowl and leave to melt.
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9
Let cool to room temperature.
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10
Whip the heavy cream until it becomes stiff. Reserve one cup of whipped cream for topping. Add the remaining cream to the chocolate mixture and fold with a spatula until it becomes one liquid.
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11
Pour the chocolate mixture evenly into the mini cake pan. Juggle to lightly level the top.
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12
Keep in the refrigerator for at least two hours.
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13
To prepare ganache, melt chocolate and heavy cream in microwave on high in 20-second interval, stirring in between, until it's completely melted and smooth. Let cool slightly.
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14
Gently push mini cakes up from the bottoms to remove from pan. Place the cakes on serving plate(s).
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15
Pour ganache over the top of the cakes.
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16
Pipe the reserved whipped cream on top, and garnish with chocolate shavings or sprinkles.
