Despacito cake - the famous Brazilian chocolate and coffee cake

Preparation

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  Chocolate sponge cake :
  Whisk the eggs with the sugar until doubled in size.
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  Sieft the four, cocoa powder and baking powder in the bowl and then add the salt and combine with a spatula.
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  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.
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  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.
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  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.
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  Pour the melted chocolate immediately in the mousse and whisk until well combined.
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  Using a skewer or a fork, prick the entire surface of the cake and pour the syrup all over the cake.
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  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.
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  With a skewer or a knife, draw lines upward and downward to form the pattern.
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  There you are, your Despacito cake is ready !