Despacito cake - the famous brazilian chocolate and coffee cake

Ingredients

Sponge Cake:

• 3 eggs
• 1/3 cup sugar
• 1 tsp vanilla extract
• 3 1/3 tbsp cocoa powder
• 2/3 cup flour
• 1 tbsp baking powder
• 1 pinch of salt

Syrup:

• 1/2 cup milk
• 1 tsp instant coffee
• 1 tsp cocoa powder
• 1/4 cup sugar

Chocolate Mousse:

• 1 2/3 cup heavy cream (30% fat)
• 3 oz milk chocolate
• 3 oz dark chocolate

Decoration:

• dark chocolate

Materials

• 9-inch diameter springform pan
• Piping bag
• Electric mixer
• Skewer (or knife)
• Spatula

Preparation

• Chocolate sponge cake:
  Whisk the eggs, vanilla, and sugar until doubled in volume.
• Sift the flour, cocoa powder, and baking powder into the bowl, then add the salt and combine everything using a spatula.
  
• Pour the batter into a greased springform pan and bake in a preheated oven at 350°F (180°C) for 20 minutes. Remove the cake from the oven, flip it, and place it back in the pan.
• Chocolate and coffee syrup:
  Heat the milk, sugar, instant coffee, and cocoa in a saucepan. When the mixture boils, let it simmer for 5 minutes. Allow to cool.
  
• Chocolate mousse:
  Place the bowl, whisk, and cream in the freezer for 20 minutes before use. Whip the cream until it forms soft peaks. Melt the milk chocolate with the dark chocolate.
• Immediately pour the melted chocolate into the whipped cream and whisk until well combined.
  
• Using a skewer or a fork, prick the entire surface of the sponge cake and pour the syrup over it.
• Place an acetate ring around the sponge cake, then cover it with the chocolate mousse. Smooth the top with a spatula and refrigerate for 30 minutes.
  
• Melt some dark chocolate and transfer it to a piping bag. Cut a small hole in the bag. Immediately pipe horizontal lines of chocolate on the mousse.
• Then, with a skewer or knife, draw lines from top to bottom to create a pattern.
  
• And there you have it, your Despacito cake is ready!

Observations

Attributes

Questions

Photos of members who cooked this recipe