Sometimes you have to throw caution to the wind and spoil yourself. In this case I spoilt my sons who came to visit over the Christmas holidays and asked for this cake before they set off for home again. I used to make a child friendly version of this cake for their birthday cakes but this one is strictly adults only. This is a ten layer cake of chocolate sponge soaked in boozy coffee syrup and chocolate and coffee mousse topped with a thick chocolate glaze.
Chocolate Coffee Cake
For the Genoise Sponge
- 120g plain flour
- 25g cornflour
- 20g cocoa powder
- 5 eggs
- 170g caster sugar
- 15g butter, melted
For the Mousse
- 600ml double cream
- 175ml strong coffee
- 250g caster sugar
- 8 egg yolks
- 300g dark chocolate (min 70% cocoa)
For the coffee syrup
- 50g caster sugar
- 500ml coffee
- 100ml coffee liqueur such as Kahlua
For the Chocolate Glaze
- 350g dark chocolate (min 70% cocoa)
- 500ml double cream
- 100ml liquid glucose
- 3 tbsp of the mousse
- Chocolate coffee beans
- Preheat the oven to 180C/160C fan. Grease and line a 23cm spring form with baking parchment.
- Sift the flour, cornflour and cocoa powder into a bowl and set aside.
- Break the eggs into a large bowl, add the sugar and place over a pan of simmering water. Whisk with an electric hand held mixer until the mixture has doubled in size and is hot to the touch.
- Remove the bowl from the heat and continue whisking on high speed until the mixture is barely warm and fluffy.
- Gently fold in the melted butter, followed by the four mixture.
- Pour the batter into the prepared tin, level the top and bake in the preheated oven for 25 – 30 minutes until a wooden skewer inserted into the middle comes out clean.
- Remove the cake from the oven and leave to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely. Remove the baking parchment.
- To make the mousse, beat the cream until soft peaks form and set aside.
- Place the egg yolks into a large bowl. In a saucepan, bring the coffee together with the sugar to a boil and then pour over the egg yolks.
- Place the bowl over a pan of simmering water and whisk the mixture with an electric hand whisk until the mixture reaches 83C on a sugar thermometer.
- Remove the bowl from the heat and continue whisking until the mixture is barely warm and doubled in size.
- Melt the chocolate in a bowl over a pan of barely simmering water.
- Using a hand held balloon whisk, gently whisk the chocolate into the egg mixture and then fold in the cream.
- Spoon the mousse into a piping bag, reserving 3 tbsp to decorate, and set aside in the fridge.
- To make the syrup, place the sugar and coffee into a saucepan. Stir to dissolve the sugar and bring to a boil. Let it boil until well reduced and syrupy. Take the syrup off the heat and stir in the coffee liqueur.
- Cut the Genoise cake horizontally into 5 even layers.
- Place the first layer onto a serving plate and brush the sponge generously with the coffee syrup.
- Pipe a thin layer of the mousse over the first cake, about the same thickness as the cake layer.
- Repeat this method until all the cake layers have been used and finish with a last layer of Genoise sponge soaked in syrup.
- Place the cake in the fridge for 2 hours.
- To make the glaze, break the chocolate into a heatproof bowl. Bring the cream to a boil in a saucepan or microwave and pour over the chocolate. Let it stand for a minute and then stir until combined. Leave to cool before stirring in the liquid glucose.
- Remove the cake from the fridge and pour the glaze over the cake until completely covered. Leave to set.
- To decorate place the reserved mousse into a piping bag fitted with a large star nozzle and pipe rosettes of mousse around the top of the cake. Top each rosette with a chocolate coffee bean.