Triple chocolate and coffee mousse

In some moments, we feel that our body asks us to eat something sweet. Sugar and flour should be consumed in moderation, but in addition, what usually happens is that when we treat ourselves we buy candies, packaged sweets or fast food chains that contain amounts of saturated fats, sugar and refined flours that throw below all the effort we have been making to have a healthy diet.

Therefore, it is good that, even if you are going to give yourself a craving and eat whatever you want for a day, you do it yourself, since a homemade dessert will always be healthier than any you can buy.

In this recipe you will learn how to make a delicious triple cake with chocolate and coffee mousse.

Ingredients

For the base:

– 2 cups (280 g) of flour

– 3/4 cup (100 g) cocoa powder

– 2 teaspoons of baking soda

– 1 teaspoon of baking powder

– 1 pinch of salt

– 1 cup and 3/4 (450 cc) of milk (or some non-dairy milk)

– 1 cup and 2/3 (320 gr) of brown sugar

– 1 cup and 1/4 (315 cc) of sunflower oil

– 2 teaspoons of vanilla essence

For the chocolate mousse:

– 4 egg whites whipped to snow

– 8 tablespoons of sugar (preferably whole or muscovado)

– 250 cc of milk cream

– 4 tablespoons of granulated coffee

  1. – 150 grams of dark chocolate

For the coffee mousse:

  1. – 4 egg whites whipped to snow
  2. – 8 tablespoons of sugar (preferably whole or muscovado)
  3. – 250 cc of milk cream
  4. – 4 tablespoons of granulated coffee
  5. – 200 ml of extra milk cream

1. Preheat the oven to 180°C. With a little oil, spread a mold of 20 cm.

2. To prepare the base, in a large bowl, sift together the flour, cocoa, bicarbonate of soda, baking powder and salt. Mix a little to integrate the ingredients and form a hole in the center.

3. Pour the milk, sugar, oil and vanilla essence into the hole. Beat until you get a homogeneous preparation with a fairly liquid consistency.

4. Pour the preparation into the mold and take it to the oven for about 50 minutes. To check that it is ready, prick the center of the dough with a toothpick; It should come out almost clean. In the meantime, continue with the next steps to make the mousse.

5. Start preparing the mousse. You can start by combining the ingredients of the two mousses until you reach the step where you must separate the preparation into two pots.

First, place the beaten egg whites in a metal container along with the sugar and place in a bain-marie (without the container touching the water since it must be cooked with steam). Stir constantly with wire whisk until granules have dissolved (about 3 minutes).

6. Remove from the bain-marie, place in the electric mixer and beat until you get a very firm meringue.

7. Reserve for two hours in the freezer. At that time the base will also be ready. Leave it out of the oven so that it is cold when the mousse is ready.

8. Beat the milk cream corresponding to the coffee mousse with the coffee beans until it is medium point (dense but not chantilly).

  1. 9. Divide the cold meringue between two containers. In one, mix it with the coffee cream, first adding 1/3 of the meringue, integrating and then adding the rest. Leave it in the fridge.
  2. 10. Heat the rest of the milk cream and when it boils, mix it with the previously chopped chocolate, which will melt in it. When this cream cools, integrate it with the rest of the meringue that was still reserved in the cold.

11. Let the three preparations cool for as long as possible (the ideal is to prepare this cake during the afternoon to eat it at night, since each step takes time). An hour before serving, place the base in a springform pan, place the coffee mousse on it and the chocolate mousse on top.

Let cool a while longer so it can unmold, and enjoy this delicious treat!