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Ingredients

Mocha Mousse
2 tsp powdered gelatin
2 tbsp water
1/2 cup sugar
2 1/4 cups whipping cream, divided
1 tbsp Folgers^® Instant Coffee Powder
1 cup dark chocolate chips, melted
Chocolate Sponge
4 eggs, separated
1/4 cup water
3/4 cup sugar
1 tsp vanilla
3/4 cup Robin Hood^® Best for Cake and Pastry Flour
1/4 cup cocoa
3/4 tsp baking powder
1/4 tsp salt
Extra cocoa for dusting
Chocolate Mirror Glaze
1/2 cup water
2 tbsp powdered gelatin
2/3 cup Eagle Brand^® Sweetened Condensed Milk
1 1/2 cups sugar
1/2 cup water
2 cups dark chocolate chips
Assembly
1/2 cup coffee-flavoured liqueur, optional

Serving Size: 16 servings

Directions

Serving Size: 16 servings

Mocha Mousse
In a small bowl, sprinkle the gelatin over the water and let sit for 5 minutes.
Beat 2 cups (500mL) cream and coffee powder in large bowl of electric mixer until stiff peaks form. Set aside.
Meanwhile, heat remaining ¼ cup (50mL) of cream and sugar in small saucepan over medium heat, stirring continuously until dissolved. Remove from heat and stir in gelatin mixture until completely incorporated. Mix the gelatin mixture into the melted chocolate and stir to combine.
Fold the chocolate mixture into whipped cream until incorporated. Cover with plastic wrap and refrigerate to set, about 2 hours.
Chocolate Sponge
Preheat oven to 375°F (190°C). Grease 3 8” (20cm) cake pans and line bottom with parchment paper. Grease parchment paper.
Beat egg yolks, water, sugar and vanilla on medium speed of electric mixture until light, about 5 minutes. Beat in remaining dry ingredients.
Whip egg whites in a clean separate bowl until stiff but not dry. Fold egg whites into batter. Spread batter evenly between prepared pans.
Bake in preheated oven 15-18 minutes or until top springs back and sides begin to pull away from pan. Immediately dust cakes with cocoa and invert onto wire cooling racks covered with tea towels. Carefully remove parchment paper.
Mirror Glaze
Combine ½ cup (125mL) water with gelatin in small bowl. Set aside.
Place chocolate chips in large bowl. Set aside.
Combine sweetened condensed milk, sugar and remaining ½ cup (125mL) water in small saucepan. Cook over low heat, stirring constantly with a spatula until mixture begins to simmer. Remove from heat and stir in gelatin mixture.
Pour hot mixture over chocolate chips and let sit until melted. Stir very gently ensuring that no air bubbles appear.
Cool to 90°F (37°C). Set aside.
Assembly
Line the sides of an 8” (20cm) springform pan with acetate or parchment paper, making sure that acetate extends about 1” (2.5cm) above the top rim of the pan. Place first cake layer, bottom side up, in prepared pan. Brush with coffee liqueur if using. Spread with a layer of mousse and spread sides of pan with mousse as well. Top with cake, then mousse, and repeat, ending with mousse. Smooth surface of the cake as much as possible. Freeze until solid, 4-6 hours.
If mirror glaze is too cool, heat in microwave or stovetop to 90°F (37°C). Line a baking sheet with parchment paper and cover with wire rack. Remove cake from freezer and place on wire rack. Carefully remove sides of pan and acetate. Pour glaze over frozen cake, allowing to drip down the sides. Return to refrigerator and let set, or eat immediately!