Coffee-Infused Chocolate Cake with Creamy Mousse

For all the coffee and dessert aficionados out there, here’s a delightful treat! This cake boasts a rich coffee-flavored basque layer, crowned with a smooth mousse. Drizzled with chocolate and adorned with chocolate squares, it’s a harmonious blend of coffee and dessert.

Ingredients:

For the Chocolate Basque Layer:

• Cream cheese: 140g
• Sugar: 20g
• Egg: 1
• Light cream: 150g
• Coffee-infused milk: 50g (store-bought versions are okay)
• Cocoa powder: 10g
• Low gluten flour: 8g

For the Mousse Layer:

• Cream Cheese: 100g
• Sugar: 20g
• Gelatin: 5g
• Milk: 20g
• Light Cream: 200g

Instructions:

Chocolate Basque Layer:

1. Begin by creaming the softened cream cheese with sugar until you achieve a smooth consistency.
2. Incorporate the light cream and egg into the mixture.
3. Pour in the coffee-infused milk. Sift in the cocoa powder and low-gluten flour, then combine until smooth.
4. Line a mold with parchment paper and pour in the batter.
5. Preheat your oven to 210°C. Bake the batter for about 18 minutes.

Mousse Layer:

1. In a mixing bowl, blend the cream cheese with sugar.
2. Separately, dissolve the gelatin in hot milk and then mix it into the cream cheese mixture.
3. In another bowl, whisk the light cream until it achieves a yogurt-like consistency. Fold this into the cream cheese mixture.
4. Once the basque layer has cooled, pour the mousse over it.
5. Chill the combined cake in the refrigerator overnight.
6. To finish, drizzle with chocolate ganache and garnish with chocolate pieces. Enjoy!