Catchy Colours on Colourful Birthday

An entry for Catchy Colours challenge on KBB-Flickr Group.




You may view the other entries here.

And this is my contribution for Food Photography competition to celebrate the club's 1st birthday/anniversary. I enjoy this dessert as much as I love coffee and chocolate. I like adding berries compote to this dessert.

Chocolate Coffee Mousse Cake

Source: Mbak Ine
Indonesian version click here.



Ingredients

Chocolate sponge cake

5 egg yolks
2 egg whites
40 gr sugar
30 gr plain flour
10 gr corn flour
15 gr cocoa powder
65 gr margarine, melted
1/4 tsp baking powder

20X20X4 cm square cake tin

Beat the eggs and sugar until fluffy and thick. Sift together flour, cornflour, milk powder, cocoa powder and baking powder. Fold into the eggs mixture. Add in the melted margarine, mix gently. Pour into the prepared cake tin and bake on a preheated oven 200C for 15 minutes. Split the cake and set aside.

Coffee syrup

1 tsp instant coffee granules
2 Tbs sugar
70 gr water
2 Tbs rum (I substitute it with butter-vanilla essence)

[I cook all the ingredients together until the sugar dissolved and add in the butter-vanilla essence when it's removed from the stove]

Coffee Mouse

1 tsp instant coffee granules mixed with 1 Tbs hot water, to make coffee paste
75 gr thickened cream
100 gr White cooking chocolate, chopped
2 gelatin leaves, soaked
150 gr thickened cream, whisked

Heat 75 gr of thickened cream until hot, add in chopped white cooking chocolate. Stir to melt the chocolate. Drain the gelatin, add into the chocolate mixture. Mix well. Set aside to cool a bit, then add in the coffee paste.

Chocolate Mousse

75 gr thickened cream
100 gr dark cooking chocolate
2 gelatin leaves
150 gr thickened cream, whipped

Use the same method as the coffee mousse, without adding coffee into it.


Assembling

Put one layer of chocolate cake on to a 20x20cm sponge ring tin. Brush the cake with coffee syrup, pour in the coffee mousse. Cover with the remaining chocolate cake. Brush with the remaining coffee syrup and topped with the chocolate mousse. Keep in the fridge (I kept it in the fridge overnight).