Despacito cake - the famous brazilian chocolate and coffee cake

Ingredients

Sponge cake :

• 3 eggs
• 1/3 cup sugar
• 1 tsp vanilla
• 3 1/3 cacoa 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 cream
• 3 oz milk chocolate
• 3 oz dark chocolate

Decoration :

• dark chocolate

Materials

• 9 inches diameter springform pan

Preparation

• Chocolate sponge cake :
  Whisk the eggs with the sugar until doubled in size.
• Sieft the four, cocoa powder and baking powder in the bowl and then add the salt and combine with a spatula.
  
• Pour the batter in a greased springform pan and bake for 20 minutes at 350°F (180°C).
  Remove the cake from the oven, flip the cake and place it in the pan.
• Chocolate and coffee syrup :
  Warm the milk with the sugar, instant coffe and cocoa powder in a pot. Cook for 5 minutes when it boils. Leave to cool down.
  
• Chocolate mousse :
  Put the bowl, cream and whisk in the freezer for 20 minutes before use. Whisk the cream until it forms a peak. Melt the dark chocolate with the milk chocolate.
• Pour the melted chocolate immediately in the mousse and whisk until well combined.
  
• Using a skewer or a fork, prick the entire surface of the cake and pour the syrup all over the cake.
• Put a acetate ring (rhodoïd) around the cake. Pour the chocolate mousse on top of the cake. Smooth the top with a spatula and refrigerate for 30 minutes.
  
• Melt some dark chocolate and trasnfer it in a piping bag. Cut a small hole in the piping bag. Immediately pipe chocolate lines on the mousse horizontally.
• With a skewer or a knife, draw lines upward and downward to form the pattern.
  
• There you are, your Despacito cake is ready !