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Coffee Chocolate Mousse Cake


By Cooking Escapades (Visit website)



Sitting near a window with an interesting book in hand and slowly digging into this creamy layer of coffee cream and dark chocolate on a bed of chocolate sponge cake is sheer pleasure. Savoring the coffee chocolate mousse cake slowly, to taste the distinct flavours of chocolate & coffee and yeah the texture - so smooth and spongy. Mmmm..simply divine


When I saw this recipe on Megan's Delicious Dishings, I knew that I wanted to try this one out. I had to substitute the heavy cream since it is not possible to get it here. Head on to her site to check out the original recipe. I used a sponge cake from Fork Boots & Pallette instead of the chocolate mousse cake that Megan has in her original recipe. An eggless chocolate sponge cake would also do fine with this recipe. I made this cake quite some time back but never got the time to post it. Finally I had some free time...so here it is. It looks daunting but really worth the effort.
Ingredients

Bottom Layer



Sponge cake prepared according to the recipe. I used half of the sponge cake but I feel it is fine to use the entire sponge cake to get a taller version.


Coffee syrup

1/2 cup hot water

5 tsp sugar

3 tsp coffee powder



Middle Layer

2 tbsp Dutch processed cocoa powder whisked into 5 tbsp hot water

7 oz dark chocolate chopped & melted

1 1/ cups homemade mascarpone cheese

4 tbsp granulated sugar

1/8 tsp salt

1/4 cup milk

1 tsp agar agar flakes soaked in 1/4 cup water



Top Layer

3/4 tsp agar agar flakes soaked in 1 tbsp water

1/2 cup strong coffee

1/2 cup greek yoghurt/ hung curds (substitute cream cheese too)

1 cup homemade mascarpone cheese

1/4 cup sugar



For decoration

cocoa powder for dusting

dark chocolate curls



Method

For the bottom layer

Place the cooled sponge cake in a dry 8" springform pan. Combine the ingredients for the coffee syrup together and stir to dissolve. Sprinkle it over the sponge cake. Cover and keep aside.





For the middle layer

Cream the mascarpone and sugar until smooth and fluffy. Whisk the cocoa into the melted chocolate. Add 1/3 of the mascarpone mixture into chocolate and whisk until light (about 2-3 minutes with an electric whisk). Fold in the remaining mascarpone until there are no white streaks.
Heat the agar agar flakes soaked in water and stir to melt the agar agar. Heat the milk on another flame. When the agar-agar flakes are dissolved, test to check if it ready to use(place a drop on a plate, if it sets, it is ready to use). Stir it in the hot milk with a whisk. Strain it to remove any undissolved agar-agar particles. Slowly pour it in into the chocolate-mascarpone mix, while whisking it. Pour it in the springform pan and refrigerate, while you prepare the next layer.


For the bottom layer



Cream the mascarpone, sugar and yoghurt together until smooth & fluffy. Heat the soaked agar-agar with the water. Heat the coffee on another flame. When agar-agar mix is ready (as explained above), stir it in the hot coffee. Strain and whisk into the mascarpone mix until smooth. Pour over the chocolate layer. Refrigerate.


Allow to chill at least for 4 hours or overnight.



To serve



Remove from the springform pan. Dust with cocoa powder or chocolate curls Cut into individual slices and serve.



Sending this to Siri's event  page hosted by Kitchen Samraj


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