Layered Mocha Mousse Cake

For the Chocolate Sponge Cake

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Step 1

Pre-heat oven to 350F (conventional) and line a 9” cake pan with parchment paper and non-stick oil spray. Whisk the eggs and C&H® Premium Pure Cane Granulated Sugar using an electric or stand mixer for 3-4 minutes until they triple in volume and reach the ribbon stage.

Step 2

Sift in the flour, cocoa powder, baking powder and salt, and fold very gently until they are combined. Take care not to knock out the air in the batter.

Step 3

Transfer the batter to the lined pan, and bake for 13-14 minutes until a toothpick inserted in the middle comes out with light moist crumbs attached. Let the cake cool down.

For the Simple Syrup

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Step 1

Mix the water and C&H® Premium Pure Cane Granulated Sugar in a small saucepan and place on the stove on low heat. Bring to a boil and simmer just until the sugar dissolves. Remove from the heat and let cool.

For the Chocolate Mousse

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Step 1

In a small bowl, sprinkle the gelatin on top of the cold water. Stir, and refrigerate for 5-10 minutes.

Step 2

Make the ganache by bringing the ½ cup heavy cream to a boil, and pouring over the chocolate in a heat-safe bowl. Cover for 5 minutes, then gently stir until a smooth, shiny ganache forms.
 

Step 3

Stir the bloomed gelatin into the hot ganache, and set aside to cool down for 15-20 minutes. 

Step 4

Whisk the 1 ½ cups of cold heavy cream using an electric hand mixer or a stand mixer until it reaches stiff peaks. Gently fold the whipped cream into the chocolate ganache in 2-3 additions, taking care not to knock out the air. 

For the Mocha Mousse

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Step 1

In a small bowl, sprinkle the gelatin on top of the cold water. Stir, and refrigerate for 5-10 minutes.

Step 2

Mix the instant coffee in the hot water, and then stir in the bloomed gelatin until dissolved. Set aside to cool down for 15-20 minutes.

Step 3

Whisk the heavy cream, C&H® Premium Pure Cane Granulated Sugar and cocoa powder until the mixture reaches medium peaks. Add the coffee mixture to the cream mixture, and whisk until they reach stiff peaks.

For the Assembly

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Step 1

Place the chocolate cake on the serving stand, and brush the simply syrup all over it. Wrap the cake tightly in the acetate cake collar, trying your best to keep it straight. This will allow layering the mousse on top of the cake in neat layers.

Step 2

Carefully add the chocolate mousse on top of the cake and spread it out evenly, as neatly as possible. Place in the fridge until the chocolate mousse feels somewhat set. 

Step 3

Carefully spoon the mocha mousse on top of the chocolate mousse in a neat layer. Place in the fridge for at least 6 hours, ideally overnight, until both layers of mousse have completely set.

For the Chocolate Glaze

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Step 1

Once the cake has fully set bring the heavy cream to a boil, then pour over the chocolate and add the oil. Cover and wait 5 minutes, then gently stir into a smooth, shiny glaze. Let cool down for 5 minutes.

Step 2

Pour the glaze on top of the cake and carefully spread it out. Carefully remove the acetate collar and neaten the edges using an offset spatula. The cake is ready to serve!