There is no person who doesn't like chocolate. This cake is for real chocolate lovers: chocolate sponge, chocolate cream and mouse, covered with chocolate ganache. Let's start with cooking stage:
Make a sponge
Prepare mousse
Prepare chocolate cream and ganache
"Build" the cake
Here are the ingredients for a cake 21 cm in diameter and about 8 cm hight.
Ingredients for ONE chocolate sponge (for 21 cm cake tin):
5 medium (or 6 small) eggs
Sugar 170 g
1/4 tsp of salt
180 g of flour
12 g of baking powder
50 g cocoa powder
110 g vegetable oil
100 ml of boiling water+1,5 tsp of instant coffee
Note: For this cake you can make 1 sponge and cut it along for 3 thin layers or double ingredients and make two sponges for getting 4 layers.
Prepare two mixing bowls. Separate egg whites from yolks. Start with yolks. Add half amount of sugar to yolks and whisk it until creamy texture and lightened in colour. Then add oil and cocoa powder. Cocoa powder needs to be sieved. Mix it until smooth. Mix boiling water with instant coffee and pour into the yolks-cocoa mixture and stir until lumps-free smooth texture.
Mix dry ingredients: flour and baking powder. Sift this mixture into the bowl with yolks and mix it again until smooth.
Time for egg whites. Whip egg whites with sugar and salt. You need to achieve a stiff peak.
When all ingredients are whisked, add egg whites into a chocolate mixture and stir with silicone spatula until smooth.
Put backing paper on the bottom of the cake tin. Pour cake mixture into the tin and bake around 40-50 minutes, convection 170 C. (If you insert long wooden stick, as a chopstick, into the sponge, it should be dry). After the sponge is cooked, let it cool, wrap into cling film and put into refrigerator for at least 8 hours. The sponge will not crumble after this action. Better to bake a sponge in advance, leave overnight and start to “build” a cake next day.
For the next step - chocolate mousse you need a round cake tin (preferably less diameter than the sponge or same).
Ingredients:
70 g of white chocolate
70 g of milk
50 g of sugar
10 g of gelatin
60 g of cold water
200 ml of double creame
Soak gelatine in 60 g in cold water.
Melt chocolate the way you prefer. I like to make it into the microwave by short pulses of 15 seconds. Stir after each time. Mix milk with sugar, warm this mixture up (but not boil). Add soaked gelatine and stir until dissolve. Then add melted chocolate, stir well and leave for around 15 mins. Don't let your mixture cool too much. Whip double cream on medium speed of your mixer. Mix whipped cream with milk+chocolate mixture. Put cling film into the baking tin, pour the mousse and leave it in a refrigerator until cool.
For chocolate cream (this is for filling) you need to take:
150 g mascarpone
50 g of milk chocolate
Just melt the chocolate and mix it with mascarpone until smooth.
For ganache (this is frosting) you need milk chocolate and double cream on proportions 3:2. Heat cream until simmering, but not boil. Brake chocolate into small pieces, add into the cream and stir until smooth. Put into the refrigerator at least for 2 hours and then whip it on medium speed. Take 300 g of chocolate and 200 ml of cream.
Berries. It can be any berries you like. I used cherries. Take 70 g frozen cherries, 50 g of sugar and 2 tbsp of water. Bring to the boil until dissolving of sugar.
Time to build the cake!
Ideally, you need cake ring. But these kind of fillings are stable enough, you can try to build the cake without the cake ring.
Cut the sponge along for three similar layers. Use a long, sharp knife.
Put first layer (for more moisture you can spread the sugar syrup over the sponge). Spread mascarpone cream with spatula and add cherries (without syrup) randomly.
Put the second layer onto the cream. Next layer is a mousse. Finally, cover the mousse layer with last sponge layer.
For covering the cake with frosting (ganache) use pipping bag. Put the ganache into the bag and pipe ganache around the cake. Then use an icing smoother. Place it against the side of the cake and start to turn the cake around. Continue to make it until smooth surface.
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