Chocolate mousse sponge cake

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make chocolate mousse sponge cake? First, prepare the necessary ingredients. Take premium flour. The eggs are large and selected. If the eggs are small, take 5 pieces.

2. STEP 2

   

   Divide the eggs into yolks and whites, being careful not to get a drop of yolk into the whites. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip into foam.

3. STEP 3

   

   Beat the egg whites with a mixer into a fluffy, stable foam. The whisk mark of properly beaten egg whites should remain.

4. STEP 4

   

   Beat the yolks with the remaining sugar and vanilla.

5. STEP 5

   

   Gently mix the whites into the yolks. It is better to mix with a spatula, as the mixer can settle the dough.

6. STEP 6

   

   Sift the flour with cocoa and add in parts to the egg mixture.

7. STEP 7

   

   Stir with a spatula until smooth.

8. STEP 8

   

   Place the dough in a mold (Ø 20 cm) and bake for approximately 40 minutes at 180°C. The exact baking time depends on your oven.

9. STEP 9

   

   Cool the biscuit and cut it lengthwise into 2 layers.

10. STEP 10

    

    For impregnation, strong, sweet coffee (can be with milk), coffee or chocolate liqueur is suitable. I have sweet, strong coffee.

11. STEP 11

    

    Soak the cakes with sweet coffee.

12. STEP 12

    

    Next, prepare the ganache.

13. STEP 13

    

    In a water bath or in the microwave, heat the cream along with the chocolate broken into pieces.

14. STEP 14

    

    Stir the chocolate mixture until smooth. Add butter, stir.

15. STEP 15

    

    Place the first cake layer on the dish. Distribute half of the ganache evenly. Place a high cooking ring lined on the sides with acetate film or oiled parchment around the cake (see video). Place the cake in the refrigerator until the ganache hardens.

16. STEP 16

    

    Prepare the ingredients for the chocolate mousse.

17. STEP 17

    

    Soak the gelatin in 50 ml of water. Then dissolve the swollen gelatin over low heat and cool slightly.

18. STEP 18

    

    Melt the chocolate.

19. STEP 19

    

    Combine cream, sour cream and some powdered sugar. Whisk until thick.

20. STEP 20

    

    Add melted chocolate and remaining sugar and beat on low speed until smooth.

21. STEP 21

    

    Stir gelatin into cream mixture. You should get a homogeneous flowing mixture, which will subsequently thicken.

22. STEP 22

    

    Pour the mousse over the frozen ganache and smooth it out. To set the mousse, place the cake in the refrigerator for 10 minutes.

23. STEP 23

    

    Place the second cake layer on top. Place in the refrigerator for 30 minutes.

24. STEP 24

    

    Warm the remaining chocolate ganache slightly, stirring occasionally. To make the mass more fluid, add 1-2 tbsp. l. cream. Pour ganache over crust. Return the cake to the refrigerator until all layers are set.

25. STEP 25

    

    Remove the cooking ring and remove the film. Transfer the cake to a plate. Bon appetit!

Comments on the recipe

Testomania

15.11.2023

5

The recipe for “chocolate mousse sponge cake” couldn’t help but attract my attention with its incredible photos and delicious ingredients! I delved into the cooking process for a long time, but I “saw” it for myself a little differently than the author describes. I want to share my small changes in cooking technology, maybe someone will find it useful. Sponge cake: for 4 eggs I took 100 g of sugar, 120 g of flour and 30 g of cocoa powder, without vanillin and without baking powder. The sponge cake turned out tasty, but too dense; I usually add even less flour, so it comes out more airy. And next time I would generally use a butter sponge cake recipe for this mousse cake, or any other one with the addition of butter. Impregnation with strong sweet coffee is very appropriate; it emphasizes the taste of chocolate and gives the cake a pleasant bitterness. For the mousse, I used only half of the ingredients indicated in the recipe. First I mixed melted chocolate and dissolved gelatin. Then I whipped the heavy cream separately. Thick homemade sour cream was preheated to room temperature. I added it a tablespoon at a time to the chocolate-gelatin mixture, stirring thoroughly until smooth until all the sour cream was added. Next, I mixed everything with whipped cream. The goal of all this red tape was to combine the products in such a way that the gelatin would not curdle, but at the same time the mass would be very airy. I easily applied it to the cakes, without cooling in the refrigerator. It is important to act very quickly in this process, the mousse sets very quickly. I made the ganache in advance. I melted chocolate in hot cream, added butter, covered the resulting mass with cling film and put it in the refrigerator overnight. Before assembling the cake, I just beat the thickened mass with a mixer. The result was an airy, creamy mass that I used only for decoration (I made “squiggles” on top using a pastry cutter); only a small part of the ganache was used for this; I did not use the rest. The cake turned out to be chocolate-chocolate. And about the result. The cake is just a delight!! Very soft chocolate and creamy mousse! The taste is amazing! Everyone at home is happy, we really love chocolate cakes. Thanks for the recipe, the cake is amazing!