Moist and Delicious Mocha Mousse Cake. A soft and fluffy cake moistened with mocha syrup and filled with an airy mousse that melts in your mouth! The perfect dessert for Christmas, holidays, or any other occasion!
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0:00 - Intro
0:23 - Fluffy Cake
3:40 - Mocha Syrup
3:58 - Mousse filling
7:19 - Assembling the Cake
8:35 - Chocolate Drip
9:27 - Decoration
9:53 - Serving and Eating the Cake
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Ingredients:
For the Cake:
1 + 2/3 cup (200g) Plain flour
2 tsp (8g) Baking powder
1/4 tsp (1g) Salt
3 large eggs at room temperature
3/4 cup (150g) Sugar
1 Tbsp (15g) Water
1 Tbsp (4g) Instant coffee
1 tsp (5g) Vanilla extract
3/4 cup (180g) Plain yogurt at room temperature
1/2 cup (110g) Vegetable oil
For the Syrup:
2/3 cup (160g) Milk
1 Tbsp of Sugar
1 tsp of Instant coffee
For the Mousse Filling:
1/2 cup (120g) Cream - about 35% milk fat, warm
2 Tbsp (8g) Instant coffee
225g (about 1 + 1/2 cup) White chocolate, chopped or chips
115g (about 3/4 cup) Semi-sweet chocolate, chopped or chips
3 Tbsp (45g) Water
2 tsp (7g) Powdered gelatin, unflavored
1 + 1/3 cup (320g) Cream - about 35% milk fat, cold
For the Chocolate Drip:
50g (about 1/3 cup) Semi-sweet chocolate
about 1 Tbsp (15g) Milk at room temperature (a bit more if necessary)
For the Whipped Cream (decoration):
2/3 cup (160g) Cream - about 35% milk fat, cold
1 Tbsp of Powdered sugar
1 Tbsp of Powdered milk*
1 tsp of Unsweetened cocoa powder
For the Whipped Cream (decoration):
Combine the cold heavy cream, powdered sugar, powdered milk, and cocoa powder in the bowl of an electric mixer. Beat at medium speed until stiff peaks form, being careful not to overmix, or the cream will become buttery.
* The powdered milk and powdered sugar will make the cream more stable.
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