Ingredients

Sponge biscuit
buttermilk
1 cup
225 g
7.88 oz
7.42 fl oz
sugar
1 cup
225 g
7.88 oz
7.42 fl oz
vegetable oil
3 Tbs
eggs
2 pc
vanillin
to taste
flour
1 cup
240 g
8.40 oz
7.92 fl oz
dark cocoa
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
baking soda
2 tsp
9.84 ml
salt
0.50 tsp
2.46 ml
instant coffee
1 tsp
4.92 ml
Coffee mousse
white chocolate
0.75 cup
200 g
7 oz
6.60 fl oz
instant coffee
2 tsp
9.84 ml
cream 33%
1 cup
240 g
8.40 oz
7.92 fl oz
gelatin
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
water
2 tbsp
30 g
1.05 oz
0.99 fl oz
Pear caramel
pears
1.25 cup
300 g
10.50 oz
9.90 fl oz
sugar
0.50 cup
100 g
3.50 oz
3.30 fl oz
water
1.75 tbsp
25 g
0.88 oz
0.82 fl oz
cream
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
butter
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
Chocolate creme
cream cheese
1.25 cup
300 g
10.50 oz
9.90 fl oz
cream 33%
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
4 tbsp
60 g
2.10 oz
1.98 fl oz
cocoa powder
2 tbsp
30 g
1.05 oz
0.99 fl oz
dark chocolate
0.25 cup
4.75 tbsp
70 g
2.45 oz
2.31 fl oz

Method

Sponge biscuit

For the sponge biscuit:

  • 225 g buttermilk | 7.95 oz
  • 225 g sugar | 7.95 oz
  • 3 tbsp vegetable oil | 3.00 tbsp
  • 2 eggs | 2.00 items
  • vanillin | 0.00 to taste
  • 240 g flour | 8.45 oz
  • 60 g dark cocoa | 2.10 oz
  • 2 tsp baking soda | 2.00 tsp
  • 1/2 tsp salt | 1.00 tsp
  • instant coffee 1 tsp | 1.00 tsp

Combine the buttermilk, sugar, vegetable oil, eggs, vanillin and coffee in a large bowl, and mix until smooth. Sift the flour, baking soda, cocoa powder and salt. Gradually add the dry mixture to the liquid ingredients, kneading with a whisk. Bake the sponge biscuit in three 16 cm (6.3 inch) molds at 160C (320F) for about 30 to 40 minutes (focus on your oven).

Coffee mousse

For the coffee mousse:

  • 200 g white chocolate | 7.05 oz
  • 2 tsp instant coffee | 2.00 tsp
  • 240 g cream 33% | 8.45 oz
  • 10 g gelatin | 0.35 oz
  • 30 g cold water | 1.05 oz

Soak the gelatin in water, and put it in the refrigerator.

Wrap the molding ring 14-15 cm (5.5 to 5.9 inch) in diameter with the cling film. Whisk the cream and coffee until the granules dissolve. Melt the white chocolate and gelatin with microwave pulses; pour the gelatin into the white chocolate, and stir. Pour the chocolate into cream, and whip until combined. Pour the mixture into the prepared molds, and place it in the freezer until stabilized.

Pear caramel

For the pear caramel:

  • 300 g diced pear | 10.60 oz
  • 100 g sugar | 3.55 oz
  • 25 g water | 0.90 oz
  • 50 g cream | 1.75 oz
  • 50 g butter | 1.75 oz

Place the sugar and water on a medium heat in a saucepan with a thick bottom; boil until golden brown, and add the butter; stir intensively with a spatula (be careful, don’t burn yourself at this point!). Add the hot cream, and boil the caramel for 2-3 minutes. Add the salt and the chopped pears, and boil for 3 more minutes. Remove the caramel from the heat, and cool.

Chocolate creme

For the chocolate crème:

  • 300 g cream cheese | 10.60 oz
  • 150 g cream 33% | 5.30 oz
  • 60 g sugar | 2.10 oz
  • 30 g cocoa powder | 1.05 oz
  • 70 g dark chocolate | 2.45 oz

Mix the cheese, the cream, the sugar and cocoa powder in a large container, and whip with a hand mixer. Melt the chocolate in the microwave, and add it to the cream; stir.

Cake assembling

Assemble the cake, following the next order:

a sponge cake layer (with milk soaking = milk + sugar (boil and cool)) – crème – coffee mousse – pear caramel – a sponge biscuit (with milk soaking) – crème – coffee mousse – pear caramel – a sponge biscuit (with milk soaking).

Place the assembled cake in the fridge for at least 8 hours.