How to make
For this delicious chocolate cake you need to make the cake layers first.
In a bowl, mix all the dry ingredients (flour, cocoa, baking soda and baking powder). Pre-sift the flour and cocoa.
In another bowl, beat the eggs, brown sugar and vanilla sugar with a mixer on high speed, until a fluffy cream is obtained.
Add the oil and milk one after the other, by stirring after each addition.
Also add the dry ingredients in parts, by mixing with a spatula. Finally, add the hot water.
Cover 2 baking pans with a diameter of 11″ (28 cm) with baking paper and spread the mixture for the cake layers in them.
Put them to bake in a heated oven at 340°F (170°C) with a fan for 15-17 minutes, or until they're fully baked.
Cool the finished cake layers on a wire rack.
While the cake layers are baking, prepare the cream for the cake.
Heat 1 cup (250 ml) of the cream and 1 spoon of nescafe to a boiling point.
Add the chocolates broken into pieces to them, as well as 3-4 spoons of brown sugar.
Stir, until the chocolate and sugar have completely melted.
Then leave the mixture cool to room temperature.
In another bowl, mix the remaining cream (250 ml) and the mascarpone. Beat them with a mixer into a fluffy cream.
When the chocolate mixture has already cooled, mix it with the whipped cream, by adding a spoonful at a time and while stirring with a spatula to maintain the airiness of the mousse.
Heat 4/5 cup (200 ml) of milk and dissolve 1 teaspoon of nescafe in it. You can sweeten with 2-3 spoons of sugar. I didn't add any.
Then you can assemble the cake.
Place a sponge cake layer in a suitable plate and pour it with the milk and coffee.
Spread 1/2 of the coffee mousse on top.
Place the second cake layer layer, pour it again and spread the rest of the mousse all over the cake, then refrigerate it for a few hours, or preferably overnight.
The next day, prepare the glaze, by heating 2/5 cup (100 ml) of cream and breaking the chocolate into it. Stir, until a smooth chocolate ganache is obtained.
Pour this ganache over the cake and decorate it according to your taste.
I used some homemade candies, fresh raspberries and some ground pistachios.
Place the cake to the refrigerator for another hour and then it is ready to be served.
The festive chocolate cake with coffee mousse is ready.
