+Chocolate Mocha Mousse Cake..;P (Egg less)

+Egg less Chocolate Mocha Mousse Cake:)

Its 'May Day'..or more commonly known as 'International Workers Day'...wow for the fruits of Labour...are so sweet...today finally after 2 years of typing this post i finally get to post it..;) still wondering how i missed uploading it..!!
Now Being My Hubby's Birthday Cake couldn't be so simple as a Busy Day Chocolate Cake...now can it...?? (psst: Now had it been someone else's birthday then i'd have rather just done up with a simple phone-call), But it's my hubby had i not done something special... (meri tho beezathi ho jani thi....yaar..!!).
I had to make it special somehow...though i knew hubby wouldn't care so much.. especially being his birthday which he hates to celebrate cos he feels people make it a point to remind him he's getting older(as if he didn't know that and never sulked about it through the whole year..)...;(( Awww...you darling..;P. 

But how would my little ones even know that a birthday is such a special day where you are the special one..;P, so i have to ensure she loves to celebrate it...cos i loved celebrating my birthday since childhood and i still love to be treated like the special one ( yeah yeah i know i'm getting old...but old...Eeekks Don't you know at least i get a new number on my age every year..apart from my gifts,wishes and loads of blessings..?? OH YEAH BABY I STILL LOVE MY BIRTHDAY...) Ok i guess that's enough of "i", "me" and "myself-ing"...now lets not go away from the Topic of the birthday boy "AJ" and finally i ended up turning a Simple Chocolate Sponge Cake into a Chocolate Mocha Mousse Cake. 

It went in Three Very Simple steps:

1. Baking the Chocolate Sponge Cake, Making the Coffee Liqueur, and Finally Choco-Mocha Mousse.
2. Assembling the cake with all the three  above mentioned.
3. Decorating it the way you like it..;P.

To give it a healthy yet attractive touch i just topped it with fresh cherries..;P.

The Eggless Chocolate Sponge Cake recipe:

What goes inside:

• 1&1/2 Cups: All Purpose Flour.
• 3Tbsp: Unsweetened Cocoa(i used Hershey's).
• 1 Cup: Sugar.
• 1Tsp: Baking Soda.
• 1/2Tsp: Coarse Salt.
• 1Tsp: Instant Coffee.
• 6Tbsp: Vegetable Oil(I used Olive Oil).
• 1Tsp: Pure Vanilla Extract.
• 1Tbsp: White Vinegar.
• 1 Cup: Cold Water.

How to put them in together:

1. Preheat oven to 350 degrees. In an 6-inch round baking pan, whisk together all-purpose flour, sugar, unsweetened cocoa powder,instant coffee, baking soda, and coarse salt.
2. Make a well in the center of the flour mixture and add vegetable oil, pure vanilla extract, white vinegar, and cold water. Whisk until well combined. 
3. Bake until a toothpick inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan on a wire rack.

The Chocolate- Coffee Liqueur(Non-Alcoholic):

What Goes Inside:

• 1 Cup: Water.
• 1 Tbsp: Cocoa powder( I used Hershey's).
• 1 1/4 Tbsp: Instant Coffee powder.
• 3/4 Cup: Sugar.

How it's put in together: 

1. In a small pan combine all ingredients and bring to a boil.
2. Set aside and cool before using.

The Eggless Chocolate-Mousse:

What goes inside:

• 125Gms: Cooking Chocolate Bar(I used Vochelle).
• 100Gms: Whipping Or Double Cream.
• 1/2 Cup(125Gms): Butter.
• 1Tsp: Vanilla Essence.
• 1/4 Cup: Icing Sugar.
• 1/2Tsp: Instant Coffee Powder(Optional).

How to put it in together:

1. Chop the Cooking chocolate into small uniform pieces,add butter along with it. Melt Chocolate and butter together on high in the Microwave for 1.5-2 minutes, remove from microwave once done and set aside to cool.
2. Tip in the instant coffee powder into the chocolate - butter mix and stir in well.
3. In another large bowl, take the whipping/double cream along with the icing sugar and whip on medium speed for 2-3 minutes until it just forms a stiff peak(a perfect stiff peak is reached when the peak can stay up until at least a minute or two).
4. Now the chocolate-butter-coffee mixture would have cooled up by now,if not place the bowl in another bowl of cold water, but ensure the mixture is not left to cool for more than 2 minutes in cold water or else it may begin to cool right there....!!
5. Now slowly incorporate the chocolate mixture with the whipped cream very slowly, fold the whipped cream little by little with the chocolate mixture.
6. Wullah, it's ready...now dip in a finger n lick it up.......Yup, seriously go ahead and lick....(only if this is for your personal use and not for someone else..)"Hygine U C"..;P.
7. Just Kidding...;P, if your not gonna use it immediately, go ahead and place it in the refrigerator chiller zone...(NO...not the freezer..!!), and use as and when you like it.

The Final Stage: Assembling the Egg less Chocolate Mocha Mousse Cake:

1. Once the sponge cake is cool cool cut the cake horizontally into two even slices.
2. Before cutting the cake into 2 make a straight line marking along one side of the cake with some food coloring so you place the cake back properly by matching the lines properly so even after you splurge the cake with the mousse you can assemble it back properly so the balance is maintained, and you don't end up with an uneven looking cake top.
3. Place the bottom piece on the plate in which it will be served finally and douse it well with the cooled coffee liqueur, spoon in generous amounts of liqueur into it and so the sponge soaks up the liquid slowly but it will soak in all just like a sponge sooner or later(keep the top layer separately,don't soak it yet..!!).
4. Now with a spatula spread in a good amount of mousse on the soaked layer about 2- 3cm in height and then place the top layer of the cake ensuring not to forget matching the marks on the side of the cake and place the cake in the refrigerator chiller.
5. After about 1/2 an hour take it out and again pour the coffee liqueur on the surface of the top layer of the sponge,and then again let it return to the chiller for another half an hour.
6. Now during all this processes do not forget to return the mousse into the chiller quickly or it might just turn a little runny, however if you do find it runny then just whip it up again, it will just behave well.
7. Spread a good even layer of the mousse on the top layer of the cake and all around, with a spatula and even it out, if you feel it's sticking  in on your spatula just give it a brief dip in water and work it on the top and you'll see it spreading in perfectly.
8. Once your done, it goes right back in to the refrigerator,Allow all the flavors to marry n mingle..;P.
9. Decorate with toppings of your choice..i did it with fresh cherries..;). 
10. Enjoy..;)Boy -o Boy did the birthday boy relish..well he licked the platter clean along wid the gurlz....;P