Ingredients:
The basis:
110 gr. Wheat flour
170 g. Sahara
110 gr. Wheat flour
170 g. Sahara
30 gr. cocoa
1/2 teaspoon baking powder1 teaspoon of soda
1/2 teaspoon salt
120 ml. Buttermilk or kefir
60 ml. Vegetable oil
1 large egg, room temperature
Vanilla extract — 1/2 teaspoon
120 ml. Freshly brewed hot coffee
White chocolate mousse:
2.5 teaspoons gelatin
700 ml. Cream 33%
200 gr. White chocolate
2 tablespoons of granulated sugar
Additionally:
250 gr. Fresh raspberries or other fruits
Powdered sugar for sprinkling
Preparation:
In a large bowl, mix all the dry ingredients thoroughly — flour, sugar, cocoa powder, soda and salt. In another bowl, lightly beat eggs, add butter, buttermilk and vanilla. All combine, lightly whisking. At the end, add hot coffee. Preheat the oven to 180 degrees. Prepare a baking dish, grease the bottom with parchment paper, sprinkle with flour on the side. Pour the dough into a mold and bake for about 30 minutes. The cake is ready, when on a touch from above the cake springs back up. Get out of the oven, with a sharp knife to separate the cake from the form, remove the rim. Sheet of baking paper sprinkled with powdered sugar and turn the warm cake bottom-up. Carefully remove the parchment paper. Lightly press the cake down to level its surface. Leave to cool down.
White chocolate mousse:
In a saucepan, heat 100 ml of cream, almost to a boil. Remove from the heat and add the chocolate chopped chocolate and mix thoroughly until a smooth smooth mass. Soak gelatin in 2 tablespoons of cold water, allow to swell, then lightly heat in a microwave oven or saucepan until dissolved. Add the gelatin to the melted chocolate and mix thoroughly. Set aside to cool. The remaining chilled cream, whisk at high speed, until soft peaks, add sifted powdered sugar and beat until hard peaks.
In a saucepan, heat 100 ml of cream, almost to a boil. Remove from the heat and add the chocolate chopped chocolate and mix thoroughly until a smooth smooth mass. Soak gelatin in 2 tablespoons of cold water, allow to swell, then lightly heat in a microwave oven or saucepan until dissolved. Add the gelatin to the melted chocolate and mix thoroughly. Set aside to cool. The remaining chilled cream, whisk at high speed, until soft peaks, add sifted powdered sugar and beat until hard peaks.
Place the chocolate cake on the serving dish, put the rim of the mold on the top (grease the sides). In the whipped cream, gently add white chocolate ganache, and stir until a combination. Pour the mass onto the chocolate cake and smooth it. Put in the fridge, until completely hardened, for several hours. With the finished cake, carefully remove the rim of the mold, detach from the walls with an acute knife. Before serving, decorate with raspberries and sprinkle with powdered sugar.