Imported from Instagram
Mom’s Coffee Cake with Three Chocolate Mousses
A delicate chocolate sponge cake, 16 cm in diameter, with three mousse layers made from dark, milk, and white chocolate. The sponge is prepared with cocoa, boiling water, and milk, and the finished cake is left to set in the refrigerator overnight.
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Ingredients
- 1 egg
- 100 g sugar
- 35 ml oil
- 100 g flour
- 20 g cocoa powder
- 90 ml boiling water
- 35 ml milk (For the sponge.)
- 0.5 tsp baking soda
- 0.5 tsp baking powder
- 15 g gelatin (3 times 5 g—5 g for each mousse layer.)
- 75 ml water (3 times 25 ml—for the gelatin in each mousse layer.)
- 45 g butter (3 times 15 g—for each mousse layer.)
- 150 ml milk (3 times 50 ml—for each mousse layer.)
- 510 ml 33% cream (3 times 170 ml—for each mousse layer; use chilled.)
- 100 g white chocolate (For the final mousse layer.)
- 100 g milk chocolate (For the second mousse layer.)
- 100 g dark chocolate (For the first mousse layer.)
Steps
- 1
Preheat the oven to 160°C. Prepare a 16 cm cake pan.
- 2
Beat the egg with the sugar, then add the oil and mix until smooth.
- 3
In a separate bowl, combine all the dry ingredients for the sponge: flour, cocoa powder, baking soda, and baking powder.
- 4
Add half of the dry ingredients to the egg mixture and mix.
- 5
Pour in the boiling water and add the milk. Mix.
- 6
Add the remaining dry ingredients and mix until you have a smooth batter.
- 7
Bake the sponge in the preheated oven at 160°C for 20–25 minutes.
- 8
For the mousse, pour the water over the gelatin and leave it to bloom. Repeat this procedure for three portions: 5 g of gelatin and 25 ml of water for each.
- 9
For the first layer, place the dark chocolate in a separate bowl. Heat 50 ml of milk and pour it over the chocolate.
- 10
Add 15 g of butter to the dark chocolate and mix well until completely melted. If the chocolate does not melt well, heat it gently.
- 11
Melt the bloomed gelatin and add it to the chocolate mixture. Mix.
- 12
Whip 170 ml of chilled cream to soft peaks. Combine it with the chocolate mixture and mix until smooth.
- 13
Place the sponge cake layer on a cake board. Secure it with acetate film and a cake ring.
- 14
Pour the dark chocolate mousse over the sponge. Place the cake in the refrigerator or freezer until the layer has set.
- 15
Prepare the milk chocolate mousse in the same way: use 100 g of milk chocolate, 50 ml of milk, 15 g of butter, one portion of gelatin with 25 ml of water, and 170 ml of chilled cream.
- 16
Pour the milk chocolate mousse over the set layer. Return the cake to the refrigerator or freezer until the layer has set.
- 17
Prepare the final white chocolate mousse in the same way, using 100 g of white chocolate and the remaining milk, butter, gelatin with water, and cream.
- 18
Pour the white chocolate mousse over the previous layer.
- 19
Leave the cake in the refrigerator overnight.
Notes
For each mousse layer, use one-third of the specified milk, butter, cream, gelatin, and water. The source does not specify the setting time for the individual layers in the refrigerator or freezer; wait until each layer is completely set before adding the next one.
Nutrition per serving
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