This recipe offers the creation of an eggless triple chocolate mousse cake, which includes three components: the sponge cake itself, chocolate ganache, and chocolate mousse.
To prepare the sponge cake, you need to mix all-purpose wheat flour (6 cups), sugar (3 cups), baking soda (4 teaspoons), salt (1 teaspoon), and cocoa (1 cup) in a large bowl. Separately, mix strong coffee (3 teaspoons), boiling water (2 cups), tap water (2 cups), butter (1½ cups), white vinegar (¼ cup), and vanilla extract (1 tablespoon).
After that, combine the wet and dry ingredients. Bake the sponge cake in two greased baking trays at 180°C for about 30 minutes, or until a toothpick inserted into the center comes out clean. It should be noted that this recipe is designed for two trays; to get one tray measuring 20x30 cm, you need to halve the amount of ingredients.
Simple Chocolate Ganache
For the ganache, melt the butter (2 tablespoons) in milk (½ cup) with vanilla extract (½ teaspoon) for about a minute, until the mixture becomes very hot. In a separate large bowl, mix powdered sugar (2 cups), cocoa powder (4 tablespoons), and coffee (1 teaspoon, optional).
Gradually pour the hot milk mixture into the dry ingredients while stirring constantly until a smooth consistency is achieved. If necessary, you can add more powdered sugar or milk to reach the desired texture. Quickly pour this ganache over the cooled sponge cake, as the glaze begins to thicken and harden quickly.
Simple Chocolate Mousse
For the mousse, whip fresh cream (500 ml) until it is thick, light, and airy, and then add a packet of chocolate pudding mix and ¼ teaspoon of vanilla extract. This mousse is then placed on top of the cake.
