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Mocha Mousse Cake

Course Dessert

Ingredients

**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.