Chocolate Cake with Coffee Mousse

Ingredients

Flour 1.75 cups

Sugar 2 cups

Cocoa powder 3/4 cup

Soda 2 tsp

Baking powder 1 tsp

Salt 1 tsp

Sour milk 1 cup

Vegetable oil 110 ml

Eggs 2 pcs

Vanillin 1 tsp

Coffee 1 cup

For the mousse:

Whipping cream 1.5 cups

Chocolate spread 1/2 cup

Water 2 tbsp

Instant coffee 2 tsp

Coffee liqueur

Coffee rolls

Chocolate

Hazelnut

Mousse: In a bowl, dissolve the coffee in hot water, add the chocolate spread and liqueur, and beat until smooth. Using a mixer, beat the cream until fluffy peaks form and gradually fold the chocolate mixture into the cream. Stir.

Sift and combine the flour, sugar, cocoa, baking soda, baking powder, and salt. In a separate bowl, combine the sour milk, butter, eggs, and vanilla. With the mixer running at low speed, gradually add the egg-milk mixture to the dry mixture (flour, baking soda, etc.).

With the mixer running, pour in the coffee and whisk until smooth. Preheat the oven to 175°C and prepare four identical round cake pans (or one, but you'll have to bake in four batches). Grease the pans with butter and dust with flour. Divide the batter evenly among the pans. Bake for 35-40 minutes. Cool completely.

Finely chop the toasted nuts. Spread mousse between the layers and sprinkle with a few nuts. Top with the remaining mousse and garnish with grated chocolate and nuts.

Enjoy!