I did not rush to make this cake because I do not like chocolate mousse … But strangely, I really liked the association of this mousse with the Genoese biscuit below.
The cake is super well balanced, both in terms of taste and texture. I valid!
The sponge cake is normally quite dry, but here it is soaked with milk flavored with chocolate and coffee, which gives it a lot of softness.
If you do not like coffee, you can replace it with a pinch of vanilla powder. But here the coffee is very light and serves more as a flavor enhancer for chocolate than to really bring an extra taste.
But in fact! I realized by making this cake that some people did not know the song Despacito! It seems crazy to me so much we’ve heard it for a year.
So if you do not know, I refer you to the clip which is still the most viewed video of all time on YouTube with 5 billion views! What a dream 😉
As for the origin of the cake despacito, I’m sure of nothing … In Brazil, we speak Portuguese and this name is Spanish. The clip was shot in Puerto Rico. In my opinion, it is a Brazilian cake but whose name has been transformed!
The quantities that I give you allow you to make a despacito of 20 to 24 cm in diameter. I made mine in a 20 cm hinged mold. So if you use a larger mold, the cake will inevitably be a little flatter.
Anyway, hinged mold or baking circle mandatory, because you can not return the cake to unmold.
Ingredients for a chocolate cake Despacito of 8 people:
For the cocoa biscuit:
80 g caster sugar
7 g vanilla sugar
80 g flour
11 g of baking powder
25 g unsweetened cocoa powder
1 pinch of salt
For the soaking syrup:
1 pinch of vanilla powder or 1 teaspoon of instant coffee
1 teaspoon unsweetened cocoa powder
40 g caster sugar
10 cl of milk
For the chocolate mousse:
33 cl of whole cold liquid cream
50 g dark chocolate
100 g of milk chocolate
We start with the chocolate sponge cake.
Preheat the oven to 180 ° C.
Whisk together the eggs, sugar and vanilla sugar until the mixture doubles in volume.
Sift the flour, yeast, cocoa, and salt directly into the preparation. Mix gently with a spatula.
The dough must be very light and airy.
Pour into a buttered and floured mold.
Bake 20 minutes.
Let cool completely.
In the meantime, prepare the soaking by heating the milk, sugar, coffee and cocoa in a saucepan. Bring to a boil and boil for 3 to 5 minutes. Let cool.
We go to chocolate mousse. Melt together milk chocolate and dark chocolate. Take 2 or 3 tablespoons of melted chocolate and place it in a pastry bag.
Whip the liquid cream for about 10 minutes, at medium speed, until it thickens.
Gently stir in the melted chocolate cream.
Above all, do not wait for the chocolate to cool before incorporating the whipped cream, otherwise, it will freeze and you will have lumps.
With a fork, poke holes in the sponge cake. Soak the cake by pouring the milk with a tablespoon.
Cover with chocolate mousse, smoothing with a spatula.
Cut the end of your piping bag on 3 millimeters and draw lines on the despacito.
With a toothpick, draw lines in one direction and the other, as on a mille-feuille.
Place the despacito in the fridge for at least two hours before tasting.
You can prepare it the day before if you wish!
The cake is well preserved in the fridge, up to 3 days without a problem.
It’s really an original chocolate cake, yet simple!
Enjoy your meal 🙂