Coffee Mousse Cake

Step 1

For the cake

Step 2

Preheat the oven to 350F. Butter a 9-inch cake pan.In a bowl, sift together the flour, baking powder, and salt and whisk together.Cream the butter and the 3/4 cup of sugar, with a mixer or a heavy wooden spoon.

Step 3

Whisk in the egg yolks, the milk and the vanilla extract until the mixture is smooth.

Step 4

Whisk in the flour mixture, 1/2 cup at a time. Dont overwork.Beat the egg whites and cream of tartar for about 2 minutes until soft peaks. Then add the remaining 3 tbsp of sugar and beat until medium peaks.

Step 5

Whisk one-forth of the egg mixture into the butter mixture to lighten it. Fold the rest of the egg white mixture with a rubber spatula.

Step 6

Spread the batter in the cake pan, and bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.

Step 7

Let cool for 5 minutes in a cake pan and then transfer to a cooling rack to cool completely.When the cake is at a room temperature, insert 4 toothpicks on 4 sides of the cakes, to mark the middle. With a long bread knife, cut the cake into 2 halves lengthwise along the toothpicks.For the syrup

Step 8

Mix the sugar with the water and the brandy thoroughly until all the sugar is dissolved.

Step 9

Place in the fridge until the cake is ready to assemble. When the coffee mousse is ready using a pastry brush spread the syrup over the 2 halves and let soak for 3-5 minutes before adding the mousse.For the mousse

Step 10

Soak gelatin in 1/4 cup water for 3 minutes, heat it up in a microwave for 1/2 minute.

Step 11

Let it sit for 3 minutes, the gelatin water will become completely clear.

Step 12

Add instant coffee into 2 tbsp of warm water, stir till melts.In a food processor or a blender, process the cottage cheese until smooth.

Step 13

Add the brandy, the coffee, the vanilla essence, 1/4 cup of sugar and the gelatin and blend to uniform consistency.

Step 14

Whisk 4 egg whites with cream of tartar until soft peaks.

Step 15

Add the remaining 1/4 cup of sugar and beat until medium peaks. Fold the egg whites into the cheese mixture.

Step 16

Spread 1/2 of the mousse over the first layer of the cake, once its soaked with the syrup.

Step 17

Place the second cake layer on top of the mousse and spread the remaining mousse over the top and along the sides. It is very convenient to use an offset spatula to smoothen the mousse.Chill the cake in the fridge for about 3 hours until the mousse sets.For the ganache

Step 18

Break the chocolate into small pieces.

Step 19

Pour the raspberry syrup over the chocolate.In a small saucepan heat the milk until simmers.

Step 20

Pour the milk over the chocolate and stir until the chocolate melts and the mixture is of uniform consistency.

Step 21

Let the ganache cool for about 5 minutes until only slightly warm and pour over the cake. Do not pour hot ganache because it could melt the mousse.Chill the cake for another 3 hours.