Looking for a recipe for a cake for a special occasion? Look no further! An exquisite cake awaits preparation.
Ingredients
Chocolate sponge
- Sugar – 40 g
- Eggs – 2
- Cocoa powder – 10 g
- Butter – 60 g
- Baking powder – 0.5 tsp
- All-purpose flour – 50 g
- Cherry liqueur – 20 ml
- Dark chocolate – 100 g
Coffee syrup
- Sugar – 50 g
- Water – 100 ml
- Espresso – 40 ml
- Cherry liqueur – 25 ml
Chocolate cream
- Milk chocolate – 100 g
- Vanilla – 3 g
- Heavy cream (30%) – 150 ml
- Espresso – 40 ml
- Dark chocolate – 100 g
Chocolate-coffee mousse
- Heavy cream (30%) – 250 ml
Additional
- Chocolate chips – 125 g
Preparation
Step 1: Prepare the Chocolate Sponge Separate egg whites from yolks. Melt chocolate and butter over low heat (do not boil). Remove from heat and quickly stir in egg yolks. Beat egg whites with sugar until stiff peaks form. Add the chocolate mixture. Sift flour with baking powder and cocoa powder. Mix well. Finally, pour in the cherry liqueur (you can replace it with water or another alcohol), and combine all the ingredients.
Step 2: Bake and Cool the Chocolate Cake Pour the batter into a buttered and cocoa-dusted mold. Bake for the first 15 minutes at 160°C (convection), then increase the temperature to 180°C and bake for another 10 minutes. Remove the sponge from the oven and let it cool, turning it upside down.
Step 3: Prepare the Coffee Syrup Boil water and sugar to make a syrup. Add espresso and cherry liqueur (optional). Mix well and let it cool.
Step 4: Prepare the Chocolate Cream Cut the vanilla pod in half lengthwise and scrape out the seeds with a knife. Bring the vanilla seeds to a boil with the heavy cream, then remove from heat and add the chopped chocolate. Let it melt, then mix until smooth. Finally, add the espresso, mix, and let it cool.
Step 5: Layer the Sponge with the Cream Remove the sponge from the mold, level it from the top, and cut it into two layers of the same thickness. Place the bottom part of the sponge back into the mold and generously drizzle with coffee syrup. Pour some of the thickened chocolate cream (about 150 g) on top and cover with the second sponge layer. Drizzle the second sponge with syrup and refrigerate the cake.
Step 6: Whip the Chocolate-Coffee Mousse Whip the chilled heavy cream until stiff peaks form, then gradually fold it into the remaining chocolate cream.
(If the cream is too thick, gently heat it to around 40°C).
Step 7: Chill and Decorate the Cake Remove the cake from the refrigerator and spread the mousse on the surface of the sponge. Chill the cake in the refrigerator for about 1.5-2 hours until completely set. Carefully remove the finished cake from the mold and decorate with chocolate flakes.
