Ingredients

For the chocolate sponge:

• 100 g all-purpose flour

• 30 g cocoa powder

• 1 tsp baking powder

• Pinch of salt

• 3 large eggs

• 100 g granulated sugar

• 60 ml vegetable oil (or melted butter)

• 60 ml milk

• 1 tsp vanilla extract

For the mousse layers:

• 150 g white chocolate

• 150 g dark chocolate

• 400 ml heavy cream (divided)

• 2 tsp instant coffee powder (for mocha flavor)

• 2 tsp gelatin + 2 tbsp water (optional, for stability)

For decoration:

• Whipped cream

• Cocoa powder (for dusting)

• Chocolate truffles or bonbons

• Coffee beans or chocolate shavings

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Instructions

1. Make the sponge layers

1. Preheat oven to 175°C (350°F). Grease and line a round baking pan.

2. Whisk eggs and sugar until pale and fluffy. Add oil, milk, and vanilla.

3. Sift in flour, cocoa, baking powder, and salt. Fold gently until smooth.

4. Bake for 20–25 minutes or until a toothpick comes out clean. Cool and slice into two thin layers.

2. Prepare the mousse

• White mousse layer:

  1. Melt white chocolate with 100 ml cream. Let cool slightly.

  2. Whip 100 ml cream and fold into the melted chocolate.

• Mocha mousse layer:

  1. Melt dark chocolate with 100 ml cream, stir in instant coffee powder.

  2. Whip 100 ml cream and fold into cooled chocolate mixture.

• (Optional: dissolve gelatin in hot water, divide, and mix into each mousse for extra firmness.)

3. Assemble the cake

1. Place one sponge layer at the bottom of a cake ring or mold.

2. Spread the white chocolate mousse evenly. Chill for 15 minutes.

3. Place the second sponge layer on top.

4. Spread the mocha mousse over it. Chill for at least 4 hours (or overnight).

4. Decorate

1. Pipe whipped cream on top.

2. Dust with cocoa powder.

3. Garnish with truffles, chocolate squares, and coffee beans for a luxurious finish.

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✨ The result: a rich, creamy mocha mousse cake that’s elegant and café-worthy—perfect to enjoy with a cappuccino.