Looking for a recipe for a special occasion cake? Reach for this excellent recipe that will delight everyone!
Ingredients:
Chocolate Sponge:
- Sugar – 40 g
- Eggs – 2
- Cocoa powder – 10 g
- Butter – 60 g
- Baking powder – 0.5 teaspoon
- Wheat flour – 50 g
- Cherry liqueur – 20 ml
- Dark chocolate – 100 g
Coffee Punch:
- 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 Mixture Separate egg whites from yolks. Melt chocolate and butter over low heat (do not boil). Remove from heat and vigorously stir in egg yolks. Beat egg whites with sugar until stiff peaks form. Add the chocolate mixture, sifted flour with baking powder, and cocoa. Mix everything thoroughly. Finally, pour in the cherry liqueur (you can replace it with water or other alcohol), and combine all the ingredients.
Step 2: Bake and Cool the Chocolate Cake Pour the batter into a buttered and cocoa-dusted cake pan. 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: Boil the Coffee Punch Boil water and sugar to make a syrup. Add espresso and cherry liqueur (optional), stir, and let it cool.
Step 4: Prepare the Chocolate Cream Split the vanilla pod lengthwise and scrape out the seeds with the back of a knife. Boil the vanilla seeds with cream, remove from heat, and add the chopped chocolate. Wait for it to start melting, then mix until smooth. Finally, pour in the espresso, and stir. Let it cool.
Step 5: Layer the Sponge with Cream Remove the sponge from the cake pan, level the top, and cut it into two layers of the same thickness. Place the bottom layer of sponge back into the cake pan and generously drizzle with coffee punch. Pour some of the thickened chocolate cream (about 150 g) on top and cover with the second layer of sponge. Drizzle the second layer with punch and refrigerate the cake.
Step 6: Whip the Chocolate Coffee Mousse Whip the chilled heavy cream until stiff peaks form and gradually fold it into the remaining chocolate cream.
(If the cream has thickened too much, gently heat it to a temperature of about 40°C).
Step 7: Chill and Decorate the Cake Remove the cake from the refrigerator and spread the mousse on top 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 cake pan and decorate with chocolate flakes.
