Chocolate mocha sponge cake

I get a lot of compliments on this cake as one of the most tasty and softest mocha cakes. I even surprised myself, the flavor was primarily coffee flavor but with accents of chocolate ganache for a deeper flavor and some crunch from the nuts and meringue. The salted caramel drip was also a good contrast to the other flavors. I didn't know if I could pull this off, but everything came together, beautiful weather included for the pictures.

The layers include a vanilla sponge that I cut into 3 disks, mocha mousse, chocolate ganache with nuts, topped with more mocha cream and drizzled with salted caramel and decorated with chocolate striped meringue. It does take several steps and recipes, but you can cut corners with ready-made salted caramel or skip the chocolate ganache. For timing, I usually make things ahead of time (the caramel which I put in jars, the mousse which I froze), then bake the cake and store it in the refrigerator. Then the next day I assemble it. I can then fool myself in thinking that it's simpler ;)

Here is the sponge cake recipe :

4 eggs, separated

1/2 cup (100 g) granulated sugar

1-1/4 cup (180 g) cake flour

3/4 cup (150 g) confectioner's sugar

1/4 cup cider (60 g) (French kind, or 4.5% alcohol) or beer or carbonated water

1/4 cup (60 g) sour cream (or thick cream)

1/4 cup (60 g) milk (as needed)

1 teaspoon vanilla extract

1 teaspoon baking powder

1/2 teaspoon salt

Preheat oven to 180° F / 350° C. Line pan with parchment paper. I used a 7" spring-form pan. Beat egg whites until soft peaks form. Add granulated sugar a little at a time and continue to beat at high until stiff, about 2 minutes. In a separate bowl, mix egg yolks with cream and sift in cake flour, confectioners sugar, baking powder and salt. Add cider (or carbonated water) to thin mixture. Add a couple of tablespoons of milk if still too thick or difficult to stir. It should blend easily into egg whites.

Fold into egg whites a little at a time. Fill pan 3/4 to the top and bake for 30-35 minutes or until the center has risen. Test with a pick to make sure the batter is thoroughly cooked or it may deflate. Allow to cool on a cooling rack.

Now for the mocha mousse :

2 cups (465 ml) heavy whipping cream

8 ounces (220 g) semi-sweet chocolate, melted

5 tablespoons unsalted butter

2 tablespoons unsweetened cocoa powder

1 teaspoon powdered gelatin

1/3 cup granulated sugar

1 tablespoon instant coffee or espresso powder

Melt butter and chocolate, add gelatin (melted in 1/4 cup of warmed cream) and stir until dissolved. Add sugar and cocoa and coffee powder. Set aside until cooled. Beat the remaining whipping cream until you get soft stiff peaks. Fold in chocolate coffee mixture. Refrigerate.

Chocolate ganache :

8 ounces (220 g) semi-sweet Belgian chocolate (or at least 35% chocolate)

4 ounces (115 ml) heavy whipping cream

1/2 teaspoon salt

1/2 teaspoon vanilla extract (or any other extract)

+1/4 cup almond slivers, macadamia or other nuts

Melt chocolate with whipping cream. Add extracts and salt. Once you're ready to add to cake layer, top with almond slivers or other nuts.

Salted caramel :

1 cup (200 g) sugar

6 tablespoons of salted butter

1/2 cup (120 ml) whipping cream

a pinch of sea salt

For a spring form see link spring form pan

Now for the fun part, to assemble, cut the cake in 3 disks. Line a spring-form pan of the same size as disks with a clear plastic baking sheet. I usually use a 7" or 16 cm spring-form pan. Put a cake layer on the bottom, add a 1" layer of of mocha mousse. Top with another, cake layer. Add 1/2 inch of chocolate ganache, sprinkle with almond slivers. Add another layer of mocha mousse and top with the last disk. Refrigerate at least 4 hours or until the mousse has set. Once set, place cake on serving dish. Remove from pan and remove plastic film. You can decorate as you like, I added more mousse by piping on top, some meringue I made beforehand, flowers for show, then drizzled the salted caramel.

Enjoy your version, everyone !