ingredients (6 inch cake mould)
chocolate sponge cake
3 large eggs
60g caster sugar
78g cake flour
15g cocoa powder
chocolate custard sauce layer
25g egg yolk
15g caster sugar
80g whipping cream, room temperature
60g semi-sweet chocolate chip
espresso mousse layer
60g whipping cream
60g dark chocolate chip
145g whipping cream
1 tsp espresso paste (coffee paste ok)
chocolate ganache layer
45g sugar
40g water
15g cocoa powder (i used a combination of cocoa and black cocoa powder)
33g whipping cream
2g gelatine powder
13g water
食材（6寸蛋糕模）
巧克力海绵蛋糕
鸡蛋 3颗、大号
细白糖 60克
蛋糕粉 78克
可可粉 15克
巧克力夹心酱
蛋黄 25克
细白糖 15克
淡奶油 80克、室温
半甜巧克力豆 60克
浓咖啡慕斯层
淡奶油 60克
黑巧克力豆 60克
淡奶油 145克
浓咖啡膏 1小匙（咖啡膏 OK）
巧克力淋面酱
细白糖 45克
水 40克
可可粉 15克（我将可可粉和黑可可粉混着用）
淡奶油 33克
鱼胶粉 2克
水 13克
Directions/做法
prepare sponge cake
制作海绵蛋糕
beat eggs and sugar over a pot of simmering water till fluffy and stiff peak
鸡蛋和糖隔热水打发至蓬发
sift in cocoa powder & cake flour. fold till well blended and pour batter into cake pan
bake in centre rack of 170 degrees C preheated oven for 25 mins
筛入可可粉和蛋糕粉
送入预热至 170摄氏度中层烤箱烤 25分钟、翻拌均匀。面糊倒入烤盘
once cooled, slice cake into 1cm layers (we will only use 2 slices for this recipe）
蛋糕冷却后切成 1厘米厚片（此食谱只需两片蛋糕）
prepare chocolate custard sauce
制作巧克力夹心酱
mix egg yolk and sugar together then add in whipping cream
beat mixture over low heat
蛋黄和糖拌匀、倒入淡奶油
蛋糊小火加热，不停打发
beat till egg yolk batter is bubbly and has thickened
pour in chocolate chips and mix well
打发至蛋黄糊起泡、浓稠
倒入巧克力豆、拌匀
place a slice of cake into cake mould/mousse ring
pour in chocolate custard sauce and level
top off with another layer of chocolate cake
将一片蛋糕摆入蛋糕模／慕斯圈
倒入夹心酱、刮平
取另一片蛋糕轻轻压在夹心酱上
prepare espresso mousse layer
制作浓咖啡慕斯层
bring 60g whipping cream to a rolling boil
pour into chocolate chips, blend well
finally add in 1 tsp espresso paste and incorporate well
将 60克淡奶油加热至沸腾
冲入巧克力豆、拌匀
加入一小匙浓咖啡膏、拌匀
this is the espresso paste that i use
这是咱们家用的浓咖啡膏
beat 145g whipping cream till thicken
add in above espresso sauce and continue beating till stiff peak
将 145克淡奶油打发至浓稠
加入之前制作的咖啡巧克力酱、打发至硬性状
spoon mousse into cake mould
chill at least an hour
将慕斯勺入蛋糕模
冷藏至少 1小时
prepare ganache layer
制作淋面酱
place gelatine powder into 13g water and allow to sit for 5 mins
once powder has absorbed water, place bowl into another bowl of hot water and allow gelatine to dissolve
鱼胶粉撒到 13克水中、静置 5分钟
待鱼胶粉完全吸收水份后，将碗隔热水，让鱼胶粉融化
mix sugar with 40g water and stir over low heat
add in cocoa powder and whipping cream
whisk till well mixed
糖和 40克水用小火加热搅拌
倒入可可粉和淡奶油
拌至无颗粒
remove from heat
pour in gelatine mixture, mix and allow to cool completely
离火、倒入鱼胶液、拌匀并完全冷却
pour ganache over mousse cake and chill till set
淋面酱倒至慕斯蛋糕体上、冷藏至凝固
Dear Victoria,
Thanks a lot for sharing the recipe , the cake looks gorgeous. I would love to make right away but I don’t have espresso paste, just coffee powder.
Could you please advise if I can replace paste with something else?
Thank you very much for your reply.
Han
Hi, coffee oil/coffee paste/coffee emulco/mocha paste all works. Worst situation u can omit but the cake will lack the coffee characteristic
Hope this helps
Hi Victoria,
Thanks for this lovely recipe! How did you take your cake out of the pan without destroying the cake? Noticed you did not use a removable base pan. I always have trouble taking cake out of non-removable base pans and ruin it.
Thank you.
hi rachelle
Try using the hairdryer to blow the external of the cake ring (just a couple of rounds max). The cake will come off easily. And yes I used a removable bottom cake pan