Hello everyone and welcome to our channel! In this video I’m going to make a delicious chocolate and coffee cake. You will find the complete list of ingredients in the video description. Cover the bottom of a 26 cm diameter cake pan with parchment paper. Leave the edges clean. Prepare the base of the cake. Whisk the egg whites in a bowl. When they have doubled in volume, gradually add half of the total amount of sugar. Continue beating until the foam is almost firm. This is the right consistency. The egg white must still remain slightly soft. In the bowl with the egg yolks, add a pinch of salt and begin to whisk. After about a minute add the remaining amount of sugar. Collect the compound from the edges. Increase the speed and continue to mount until you get a foam thick enough to leave the traces on the surface for a few seconds. In the instant coffee pour a little boiling water and mix to dissolve it. In a bowl sift the dry ingredients: flour, powdered cocoa powder and corn starch. Stir to mix the ingredients. We have whipped egg whites and egg yolks, the dry ingredients, the coffee and the melted and cooled butter. Alternating, add the whipped egg whites and the dry ingredients in the yolks. Do not use the electric mixer anymore. Mix everything by hand. Mix from bottom to top and from the edges to the center. Put in a bowl some dough in which to incorporate the butter and coffee. I did this procedure to not dismantle the main dough. Add the obtained mixture to the dough. A creamy, soft, shiny and very well-balanced mixture was obtained. When all the ingredients are well mixed, pour the dough into the baking pan prepared earlier. Turn and shake the pan to eliminate air bubbles. Put in the preheated oven at 175 degrees for about 45 minutes. Prepare the liquor syrup. Pour water into a saucepan, add the sugar and heat. Bring to the boil, stirring occasionally to melt the sugar. When it begins to boil add the instant coffee. Melt the coffee and let it boil for 5 minutes. After, remove from heat and let cool. Once the necessary time has passed, remove the cake from the oven. The cake is ready when the inserted toothpick comes out clean and dry. Turn the cake on a wire rack and let it cool completely. Prepare the chocolate mousse. Heat the whipping cream. Add half of the total quantity of sugar. Mix to melt the sugar. Add a pinch of salt to the bowl with the eggs and beat with a whisk. Add the sugar and mix without whipping the egg yolks. When the whipping cream has reached boiling point, pour a small amount onto the egg yolks. Mix well and then pour the egg yolk compound into the whipping cream. Keep the temperature low and mix without stopping until the cream has thickened. When the cream has thickened and begins to boil, add the chopped dark chocolate. Mix to melt the chocolate. Transfer the cream into a bowl. Cover with the film in contact with the cream and leave to cool. Remove the cake base from the pan. Divide in half the base of the cake. You can see how soft the base of the cake is. Remove the upper part to straighten the surface. Put it apart and continue to make the cream. Whip the cold whipping cream until it is almost still. Soften the chocolate cream. Add a small amount of cream to give it a softer consistency. Gradually add the cream to the whipped cream. Mix gently. Finish preparing the syrup. In the syrup prepared previously, add the coffee liqueur. This ingredient is optional. Start assembling the cake. Put some cream on a serving dish. It will serve to make the cake stick. Place the first layer and pour the coffee syrup. Place the circle around and cover the edges inside with the acetate sheets. It will support the cake and give it the right shape. Pour half the cream on the first layer. Level the surface with the back of a spoon or with a spatula. Place the second layer and make it adhere to the mousse. Wet the surface with the syrup and wait a few minutes for it to absorb. Put the remaining cream on top leaving aside a bit for the decoration. Level the surface. Cover the cake with plastic wrap and refrigerate to make it firm. After the necessary time, remove the cake from the refrigerator. In the chopped dark chocolate, add the butter and honey. Pour over the fresh hot whipping cream. Mix well to melt. Pour the prepared chocolate glaze over the cake and spread it out well. Clean the edges of the plate. Decorate the cake. I also added coffee beans on top. The delicious chocolate and coffee cake is ready to be served. Try it yourself and share your results on our facebook or instagram profile.