Moist and Delicious Mocha Mousse Cake

Instructions

For the Cake:

1. Line two 8-inch (20cm) round cake pans with parchment paper. Set aside. You can use just one 8-inch pan and cut the cake into two rounds, but the cake will take longer to bake (about 35 minutes).
2. Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake. 
3. Sift the flour, baking powder, and salt into a medium bowl. Stir to combine and set aside. 
4. Combine the eggs and sugar in the bowl of an electric mixer and beat at medium speed for 5-7 minutes or until light and fluffy. 
5. Combine the water and instant coffee in a small bowl and stir until fully dissolved. 
6. Pour the coffee, vanilla, yogurt, and vegetable oil into the whipped eggs. Gently whisk to combine. 
7. Sprinkle the dry ingredients over the mixture in three additions, folding gently after each addition until just combined and smooth. 
8. Pour the batter into the prepared pans and bake for about 20-25 minutes or until a toothpick inserted into the center comes out clean. 
9. Let the cakes cool completely to room temperature. 

For the Syrup:

1. Combine the milk, sugar, and instant coffee. Stir until completely dissolved and set aside. 

For the Mousse Filling:

1. Sprinkle the instant coffee over the warm heavy cream and stir until fully dissolved. Set it aside. 
2. Combine the white chocolate and semi-sweet chocolate in a large bowl. Pour the heavy cream mixture on top and microwave in 30-second intervals, stirring until melted. Set it aside while preparing the gelatin. 
3. Sprinkle the gelatin over the water and stir until well combined. Let it sit at room temperature for about 5 minutes so the gelatin can absorb the water. Microwave the mixture for about 15 seconds and stir. Don’t overheat the gelatin, or it may lose its setting power.
4. Pour the melted gelatin into the chocolate mixture and stir until well combined. Let it cool at room temperature for a few minutes before adding the whipped cream.
5. Beat the cold heavy cream at medium speed for a few minutes until stiff peaks form, being careful not to overmix, or the cream will become buttery.  
6. Gently fold the whipped cream into the chocolate mixture in two or three additions until well combined and smooth. Immediately assemble the cake. 

Assembling the cake:

1. Place the first cake layer onto a serving plate, tightly adjust an acetate strip around the cake, and fix it with adhesive tape. 
2. Moisten the cake with syrup and spread half of the mousse on top. Repeat the process, finishing with mousse on top. 
3. Sprinkle chocolate shavings on top. 
4. Refrigerate for at least 4 hours or until the mousse is firm. 

For the Chocolate Drip:

1. Melt the chocolate in the microwave, stirring in 30-second intervals. 
2. Add the milk and stir until smooth. Make a drip test at the edge of the bowl. You can add a bit more milk if the mixture is too thick. 
3. Remove the acetate strip around the cake and make the drip around the edges using a small piping bag.
4. Refrigerate for about 20-30 minutes or until firm. 

For the Whipped Cream (decoration):

1. 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. 
2. * The powdered milk and powdered sugar will make the cream more stable. 
3. Decorate around the top of the cake using a piping bag fitted with a 1M piping tip.