Decadent Chocolate Mousse Sponge Cake

A bright and delicious dessert for any occasion! Chocolate mousse sponge cake will take some time, but it turns out so delicious, fluffy and super chocolatey that the result is worth the time and effort. Making such a cake is quite within the capabilities of a novice pastry chef.
cook time: 4h
Liam Carson
Decadent Chocolate Mousse Sponge Cake

Nutrition Facts (per serving)

312
Calories
17g
Fat
33g
Carbs
6g
Protein

Ingredients (8 portions)

Dough:

Sugar 200 g
Wheat flour 160 g
Vanillin 1 g
Cocoa 40 g
Eggs 4 pc

Impregnation:

Coffee 0.5 cup

Ganache:

Butter 15 g
Chocolate 120 g
Heavy cream 100 ml

Mousse:

Water 50 ml
Chocolate 100 g
Sour cream 400 g
Powdered sugar 250 g
Gelatin 20 g
Heavy cream 400 ml

Recipe instructions

Step 1

Step 1
How to make chocolate mousse sponge cake? First, prepare the necessary ingredients. Take the highest grade flour. The eggs are large and selected. If the eggs are small, take 5 pieces.

Step 2

Step 2
Divide the eggs into yolks and whites, being careful not to get a drop of yolk into the whites. The whites should be cold. The container in which the whites will be beaten must be clean, without droplets of water. If any of these conditions are violated, the whites will not whip into foam.

Step 3

Step 3
Beat the egg whites with a mixer into a fluffy, stable foam. The whisk mark of properly beaten egg whites should remain.

Step 4

Step 4
Beat the yolks with the remaining sugar and vanilla.

Step 5

Step 5
Gently mix the whites into the yolks. It is better to mix with a spatula, as the mixer can settle the dough.

Step 6

Step 6
Sift the flour with cocoa and add in parts to the egg mixture.

Step 7

Step 7
Stir with a spatula until smooth.

Step 8

Step 8
Place the dough in a mold (Ø 20 cm) and bake for approximately 40 minutes at 180°C. The exact baking time depends on your oven.

Step 9

Step 9
Cool the biscuit and cut it lengthwise into 2 layers.

Step 10

Step 10
For impregnation, strong sweet coffee (can be with milk), coffee or chocolate liqueur is suitable. I have sweet, strong coffee.

Step 11

Step 11
Soak the cakes with sweet coffee.

Step 12

Step 12
Next, prepare the ganache.

Step 13

Step 13
In a water bath or in the microwave, heat the cream along with the chocolate broken into pieces.

Step 14

Step 14
Stir the chocolate mixture until smooth. Add butter, stir.

Step 15

Step 15
Place the first cake layer on the dish. Spread half of the ganache evenly. Place a tall cooking ring lined on the sides with acetate film or oiled parchment around the cake (see video). Place the cake in the refrigerator until the ganache hardens.

Step 16

Step 16
Prepare the ingredients for the chocolate mousse.

Step 17

Step 17
Soak gelatin in 50 ml of water. Then dissolve the swollen gelatin over low heat and cool slightly.

Step 18

Step 18
Melt the chocolate.

Step 19

Step 19
Combine cream, sour cream and part of the powdered sugar. Whisk until thick.

Step 20

Step 20
Add melted chocolate and remaining sugar and beat on low speed until smooth.

Step 21

Step 21
Stir gelatin into cream mixture. You should get a homogeneous flowing mixture, which will subsequently thicken.

Step 22

Step 22
Pour the mousse over the frozen ganache and smooth it out. To set the mousse, place the cake in the refrigerator for 10 minutes.

Step 23

Step 23
Place the second cake layer on top. Place in the refrigerator for 30 minutes.

Step 24

Step 24
Warm the remaining chocolate ganache slightly, stirring occasionally. To make the mass more fluid, add 1-2 tbsp. l. cream. Pour ganache over crust. Return the cake to the refrigerator until all layers are set.

Step 25

Step 25
Remove the cooking ring and remove the film. Transfer the cake to a plate. Bon appetit!

Additional rubrics

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