Chocolate Mousse Cake with a Crème Brûlée Center

Ingredients

Cocoa Vanilla Syrup:

1 1/2 quarts water 2 pounds granulated sugar 2 ea vanilla beans 8 ounces cocoa powder

Chocolate Sponge Cake:

370 grams cake flour

1 tablespoon baking powered

1/2 teaspoon baking soda

1 teaspoon salt

450 grams butter

900 grams sugar

8 whole eggs

2 whole egg yolks

360 grams buttermilk

360 grams light coffee

Directions

Chocolate Sponge Cake

1. Shift dry together in a bowl.

2. Cream butter and sugar together. Add in eggs and egg yolks, two at a time, while scrapping down between each addition to make sure it blends.

3. In another bowl, mix together buttermilk and coffee

4. Alternate additions of dry and liquid into the creamed butter, sugar and egg mixture

5. Pour into parchment lined pan and bake 350 degrees convention for 15-20 min until it springs back

Cocoa Vanilla Syrup

1. Heat up ingredients to a boil, set aside

2. Pour on top of sponge cake when plating to moisten the cake.

Chocolate Glacage

1. Bring all ingredients, except the chocolate and gelatin together in a pot and bring to a boil

2. Pour hot mixture over the chocolates and bloomed gelatin to emulsify

3. Pour on top of finished cake while frozen and let defrost