Despacito cake

Ingredients

Sponge cake:

• 3 eggs
• 70 g sugar
• 1 tsp vanilla extract
• 25 g unsweetened cocoa powder
• 80 g flour (T45–T55)
• 11 g baking powder
• 1 pinch of salt

Syrup:

• 100 ml milk
• 1 tsp instant coffee
• 1 tsp unsweetened cocoa powder
• 40 g sugar

Mousse:

• 400 ml cold heavy cream (30% fat)
• 85 g milk chocolate
• 85 g dark chocolate

Decoration:

• dark chocolate

Materials

• 18 cm springform pan
• Piping bag
• Electric mixer
• Wooden 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 wooden skewer, make holes in the sponge cake, then 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!

Attributes

Questions

Photos of members who cooked this recipe