A multilayered espresso mousse cake, this recipe combines chocolate, coffee and sponge cake – what’s not to love?

1. Place all the ingredients into a glass or plastic bowl and heat in the microwave on 70% for about 5–7 min.
   
2. Stir after each min. until smooth and melted. Allow to cool for a few min. before using.
   
3. To assemble, use the same spring-form tin as the sponge was baked in.
   
4. Place a layer of baked cake sponge into the tin.
   
5. Sprinkle with the coffee soaking syrup until well moistened.
   
6. Pour ⅓ of the mousse filling in to cover the sponge layer.
   
7. Repeat this step with the remaining sponge layers, coffee syrup and mousse filling, finishing with a sponge layer.
   
8. Place into the fridge for at least 4 hrs to chill and set.
   
9. Once set, remove from the spring-form tin. Place onto a serving plate and pour the melted glaze over, allowing it to run down the sides.
   
10. Decorate as desired.
    

For the sponge:

1. Preheat your oven to 180 °C and spray a 20 cm spring-form cake tin with non-stick spray.
   
2. Place the eggs, coffee and sugar into a large bowl, using a hand mixer, whisk until light and fluffy enough to leave a trail. This will take about 10–15 min.
   
3. Very gently fold in the sifted flour until just combined.
   
4. Pour the mixture into the cake tin and bake for about 30 min. or until firm to the touch.
   
5. Remove and turn out to cool on a cooling rack.
   
6. Once cooled, slice horizontally into 4 even layers.
   

Note: The sponge is easier to slice if baked the day before. It also freezes very well if wrapped in cling film.

For the syrup:

In a small pot, boil the sugar and coffee together and then set aside to cool.

For the mousse:

1. Whip the chilled cream and set aside.
   
2. Break the chocolate into pieces and place in a glass bowl.
   
3. Melt the chocolate carefully over a double boiler (place a glass or stainless steel bowl in a pot over hot, but not boiling water).
   
4. Once melted, remove from the heat and stir the egg yolks into the melted chocolate until combined. The mixture will thicken up quite a bit at this point, so don’t panic.
   
5. Add the liqueur and mix in well.
   
6. In a clean bowl, whisk the egg whites until stiff peak stage and fold a third at a time into the chocolate mixture.
   
7. Now fold the whipped cream into the mixture.
   
8. Pop the bowl into the fridge to firm up a bit if it feels too runny, before assembling.
   

Tips:

• If you don’t have the time or energy to bake the sponge, you can also use a ready-bought Madeira sponge cake from the Shoprite bakery.
  
• The chocolate glaze is optional and just makes the cake look extra pretty, but the cake tastes just as good without it.
  
  Recipe by: Angie Boyd