Ingredients
Scale
**Chocolate Sponge:**
- 2 large eggs (at room temperature)
- 70 g sugar
- 45 g all-purpose flour
- 1 tbsp cocoa powder (7g)
- 1/8 tsp salt
- 1/8 tsp baking powder
- 1 tbsp melted butter (14g)
**Coffee Sponge:**
- 2 large eggs
- 70 g sugar
- 45 g flour
- 1.5 tsp coffee + 1 tsp water
- 1/8 tsp salt
- 1/8 tsp baking powder
- 1 tbsp melted butter
**Mocha Mousse:**
- 2 tbsp cold water + 1 tsp gelatin
- 120 g milk (1/2 cup)
- 120 g heavy cream (1/2 cup)
- 3 tsp instant coffee
- 4 egg yolks (lightly beaten)
- 200 g milk chocolate
- 360 g heavy cream (1.5 cups)
**Coffee Syrup:**
- 2/3 cup water
- 4 tbsp sugar
- 2 tsp coffee
**Italian Meringue Buttercream:**
- 2 egg whites + pinch of salt
- 110 g sugar
- 55 g water
- 120 g unsalted butter (softened)
- 1/2 of the coffee syrup + 1 tsp coffee
**Chocolate Glaze:**
- 85 g dark chocolate
- 85 g heavy cream
- 2 tbsp corn syrup
Instructions
**Cake Method:**
- Preheat the oven to 350°F and prepare two 9-inch pans.
- For the chocolate sponge, whisk eggs and sugar until light and ribbony. Sift in dry ingredients and gently fold. Add melted butter and whisk gently.
- Bake for 10-12 minutes.
- For the coffee sponge, follow the same method, omitting cocoa powder and adding the coffee-water mix along with the butter.
**Mousse Method:**
- Mix gelatin in water and chill.
- Bring milk, 1/2 cup cream, and coffee to a boil. Let sit, strain, and transfer to a bowl.
- Add whisked egg yolks and cook until thick. Add melted chocolate and gelatin to the coffee mix. Strain, adjust flavor, and cool.
- Whip 1.5 cups cream to stiff peaks. Fold into the coffee mix and chill.
**Syrup Method:**
- Cook water, sugar, and coffee until thick. Remove half and let it cool.
**Buttercream Method:**
- To the remaining syrup, add 1 tsp coffee and cook until thick. Let cool.
- Cook water and sugar until it reaches 230°F.
- Whip egg whites until soft peaks. Pour sugar mix slowly into the egg whites.
- Add thickened coffee syrup and gradually add butter, whisking at high speed.
**Assembly:**
- Slice cakes into half to get 4 layers.
- Cover the chocolate layer with acetate, brush with coffee syrup, and layer with mousse. Repeat with alternating layers.
- Refrigerate for 30 minutes, remove acetate, and cover with buttercream. Refrigerate for 30 more minutes.
- Make the glaze by pouring boiled cream over chocolate. Add syrup and mix. Pour over the cake.