Brazilian Sponge Cake with Chocolate Mousse

Ingredients

• 3 pieces Eggs (large, room temperature)
• 100 g Granulated sugar
• 1 sachet Vanilla sugar (about 8 g)
• 100 g All‑purpose flour (sifted)
• 20 g Unsweetened cocoa powder (batter)
• 250 ml Milk
• 250 ml Water
• 1 pod Vanilla bean (seeds scraped and pod kept for infusion)
• 10 g Unsweetened cocoa powder (syrup)
• 1 tsp Instant coffee powder
• 100 g Dark chocolate (70% cacao) (chopped)
• 100 g Milk chocolate (chopped)
• 300 ml Heavy whipping cream (very cold)
• 30 g Powdered (icing) sugar
• 30 g Extra dark chocolate for decoration (melted, for piping)

Instructions

1. Beat eggs and sugar

   In the mixing bowl, crack the 3 eggs, add 100 g granulated sugar and the vanilla‑sugar sachet. Beat with the mixer on high speed until the mixture turns pale, triples in volume and forms a thick ribbon when the beaters are lifted.

   Time: PT5M

2. Fold in dry ingredients

   Sift the flour and 20 g cocoa powder together. Add them to the batter in two equal portions, folding gently with a rubber spatula each time. Lift and turn the batter to keep it airy; do not over‑mix.

   Time: PT5M

3. Bake the sponge

   Preheat the oven to 170°C. Grease the 20 cm cake ring, pour in the batter and smooth the top. Bake for 20–25 minutes, or until a knife inserted in the centre comes out clean and the top is lightly golden.

   Time: PT22M

   Temperature: 170°C

4. Cool and trim the sponge

   Allow the sponge to cool in the ring for about 10 minutes. Then gently remove it, trim any excess around the edges with a sharp knife, and invert it onto a serving plate. Set aside.

   Time: PT10M

5. Prepare coffee‑cocoa syrup

   In a saucepan combine 250 ml milk, 250 ml water, the scraped seeds of the vanilla bean and the pod. Bring to a boil, then whisk in 10 g cocoa powder and 1 tsp instant coffee. Simmer for 1 minute, remove from heat and strain through a fine sieve.

   Time: PT10M

6. Brush sponge with syrup

   While the sponge is still warm, brush the entire surface generously with the hot syrup using a pastry brush. Let it absorb fully, then let the sponge come to room temperature.

   Time: PT5M

7. Melt chocolates

   Place the chopped dark and milk chocolate together in a microwave‑safe bowl. Heat in 30‑second bursts, stirring between each burst, until completely smooth (about 2 minutes total). Set aside to cool slightly.

   Time: PT5M

8. Whip the cream

   Chill a mixing bowl and the whisk attachment in the freezer for 10 minutes. Pour the cold heavy cream into the bowl and whisk on medium‑high speed until soft peaks form. Add the powdered sugar and continue whisking until firm peaks develop.

   Time: PT10M

9. Combine chocolate and cream

   Stir 4 tablespoons of the melted chocolate into the whipped cream to create a chocolate‑flavored base. Then gently fold the remaining melted chocolate into the mixture until fully incorporated, yielding a glossy, stable mousse.

   Time: PT5M

10. Assemble the cake

    Place the soaked sponge back into the cake ring (or keep it on the plate). Spoon or pipe the chocolate mousse over the sponge, spreading it evenly with an offset spatula. Smooth the top.

    Time: PT5M

11. Decorate

    Fill a piping bag with a small amount of melted chocolate. Draw horizontal lines across the mousse surface. Then, using a wooden skewer, draw perpendicular lines to create a cross‑hatch pattern, similar to a mille‑feuille.

    Time: PT5M

12. Chill

    Refrigerate the assembled cake for at least 3 hours (or overnight) to set the mousse.

    Time: PT0M

13. Torch and unmold

    Just before serving, run a kitchen torch along the inner walls of the cake ring for a few seconds to loosen the mousse. Carefully lift the ring away, revealing a glossy, clean edge.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

6 g

Carbohydrates

45 g

Fat

30 g

Fiber

3 g

Ingredient Substitutions

• Instead of Granulated sugar: coconut sugar, caster sugar
• Instead of Vanilla sugar: 1 tsp vanilla extract
• Instead of All‑purpose flour: cake flour, gluten‑free flour blend
• Instead of Unsweetened cocoa powder (batter): Dutch‑process cocoa
• Instead of Milk: almond milk (will change flavor)
• Instead of Vanilla bean: 1 tsp vanilla extract
• Instead of Unsweetened cocoa powder (syrup): instant coffee + cocoa mix
• Instead of Instant coffee powder: espresso powder
• Instead of Dark chocolate (70% cacao): semi‑sweet chocolate
• Instead of Milk chocolate: white chocolate (different flavor)
• Instead of Heavy whipping cream: coconut cream (non‑dairy)
• Instead of Powdered (icing) sugar: granulated sugar blended in blender
• Instead of Extra dark chocolate for decoration: same melted chocolate from step 7

Equipment Needed

• Stand mixer or hand mixer
• Mixing bowl (large)
• Rubber spatula
• Fine sieve
• 20 cm (8‑inch) cake ring
• Baking pan (optional for ring support) (optional)
• Oven
• Saucepan (medium)
• Pastry brush
• Microwave
• Whisk (if not using mixer) (optional)
• Piping bag with plain tip
• Wooden skewer or toothpick
• Kitchen torch (optional)
• Refrigerator
• Freezer (for chilling bowl)

Critical Steps — Do Not Skip

• Beat eggs and sugar until tripled in volume
• Bake the sponge to the correct doneness
• Prepare and apply the coffee‑cocoa syrup
• Torch and unmold the cake

Chef Tips from the Video

• For extra aroma, toast the cocoa powder lightly before adding to the syrup.
• Use a fine‑mesh sieve to strain the syrup for a silky finish.
• If you don’t have a kitchen torch, briefly place the cake under a hot broiler to loosen the ring.

Troubleshooting

Storage

Refrigerator: Store sealed in the fridge for up to 4 days.

Freezer: Wrap tightly in plastic and foil; freeze up to 1 month.

Room temperature: Not recommended; mousse will soften.

Make-Ahead Tips

• Bake the sponge a day ahead and keep it wrapped at room temperature.
• Prepare the coffee‑cocoa syrup and store in the fridge; brush onto the sponge when ready.
• The chocolate mousse can be made up to 24 hours in advance and kept chilled.