How to make
Oven - 360°F (180°C);
Three round molds, smooth walls with a diameter of 8″ (20 cm), greased and lightly coated with cocoa, also baking paper placed on the bottom of the molds.
In a large bowl, mix the flour, both types of sugar, cocoa, baking soda, baking powder and salt. The eggs, oil and ayran are mixed well and added to the dry ingredients. Mix everything very well with a wire whisk. Finally, the hot coffee is poured in and the mixture is stirred until it becomes smooth and homogeneous.
The mixture is relatively runny, it's not like cake batter, but that's what makes the cake layers juicier.
The finished mixture is distributed in the three baking molds, greased and covered lightly with cocoa. Bake at 360°F (180°C) for about 8-10 minutes.
The baking tins should have high walls, about 4″ (10 cm), so a high border of baking paper is formed about 4″ (10 cm) from the inside of the tin, so that it can prevent the dough from spilling and help it to rise in height and be even.
After the cake layers are ready, take them out of the molds and cool completely. Of course, they can be baked as one, increasing the baking time, but after cooling, it must be cut into three cake layers.
Chocolate Mousse
Both types of chocolate are cut into small pieces.
The cream is heated to boiling point and poured over the chocolate. Leave for a minute or two and stir with a silicone spatula until a homogeneous mixture is obtained.
Cool to room temperature, stirring occasionally so that it does not form a crust.
Beat the yolks in a water bath and add to the still warm chocolate ganache, stir. You must be careful with the water bath, the water must not touch the bottom of the mixing bowl, because the temperature becomes too high and the yolks may turn into an omelet.
Refrigerate the cooled to room temperature ganache for 1 hour, or until very thick. The egg whites are beaten with a pinch of salt in a water bath or up to 100°F (40°C). This is done in order not to be raw, then they are removed from the water bath and their beating continues until thick.
They are added to the chocolate ganache in small portions, stirring with a spatula carefully so that they do not lose volume, to retain as much air as possible. At first, the ganache is a bit difficult to mix with the egg whites because it is stiff, but after the second batch it will loosen up. Put it back in the fridge for 30-40 minutes until it hardens and becomes comfortable to apply.
A chocolate sponge cake layer is placed on a cake base. A portion of the mousse is applied to it, distributed evenly. A second layer is placed - cream, and so on until the third layer.
Finally, the whole cake is plastered with chocolate mousse and decorated as desired, crushed nuts can be stuck, also grinded biscuits, croquant.
I have decorated it with chocolate cigars placed on the edge of the cake.
The finished chocolate cake refrigerate for a few hours.
This unique chocolate cake is juicy, with a rich cocoa flavor, soft and melting mousse, with a balanced taste and not overpoweringly chocolatey. The sponge cake is airy and very juicy and contains high-quality cocoa, I used VANHOUTEN cocoa, and oil is added instead of butter. The secret of this wonderful tasting cake is that hot coffee is added, which awakens the cocoa and makes the taste rich and aromatic.
