2 cups of strong coffee
2 cups of sugar
Half cup of margarine
2 eggs
2 cups of all-purpose flour
A quarter teaspoon of baking soda
2 teaspoons of instant yeast
2 tablespoons of unsweetened cocoa powder
Mousse
One envelope of unflavored gelatin
One can of heavy cream
A quarter cup of strong coffee
200 grams of melted milk chocolate in a water bath
One tablespoon of brandy
4 egg whites beaten until stiff
2 teaspoons of sugar
Cobertura
250 grams of milk chocolate
One tablespoon of margarine
One teaspoon of strong coffee
A quarter cup of heavy cream
2 cups of strong coffee
2 cups of sugar
Half cup of margarine
2 eggs
2 cups of all-purpose flour
A quarter teaspoon of baking soda
2 teaspoons of instant yeast
2 tablespoons of unsweetened cocoa powder
Mousse
One envelope of unflavored gelatin
One can of heavy cream
A quarter cup of strong coffee
200 grams of melted milk chocolate in a water bath
One tablespoon of brandy
4 egg whites beaten until stiff
2 teaspoons of sugar
Cobertura
250 grams of milk chocolate
One tablespoon of margarine
One teaspoon of strong coffee
A quarter cup of heavy cream
Melt the coffee and half the sugar in a saucepan over medium heat
In a blender, beat the margarine and the rest of the sugar
Add the eggs and blend
Sift together the flour, baking soda, and yeast, and add to the butter mixture
Alternate with the coffee and chocolate
Pour into a greased mold and bake at 180°C for 50 minutes
Mousse
Dissolve the gelatin according to the instructions
In a bowl, mix gelatin, heavy cream, coffee, chocolate, and brandy
Add the beaten egg whites with sugar and mix
Refrigerate until set
Cut the cake in half and fill
Cobertura
Melt the chocolate in a water bath, mix with margarine and strong coffee
Add the heavy cream and mix
Let cool and cover the cake.
