choco vanilla cake with coffee mousse topping

So let me first apologize for my absence from blogosphere for last 2 weeks.. Well, I was and am planning something interesting that will soon be here. However, before that some simple cake recipes I am going to share here. Winter is the season for cakes and that is why I have decided to share a few recipes here. The first one is a double layered choco-vanilla cake with coffee mousse topping. I wanted to make coffee icing but then I thought of incorporating mousse instead of icing and needless to say that worked really well. The bitterness of coffee was balanced with the sweetness of the cakes and overall it turned out great. I know I could have done better with the presentation but sometimes I do things in a rustic way and after all it is the taste that matters the most.

And if you are interested, here goes the recipe-

Ingredients for coffee mousse-

• 2-3 tsp instant coffee
• 1/2 cup fresh cream
• 1/4 cup castor sugar 
• gelatin

Ingredients for the cakes-

• 2 cups flour
• 2 cups sugar
• 2 tsp baking powder
• 1 tsp cocoa powder
• 2 tsp chocolate syrup
• 2 tsp vanilla extract
• 2 eggs

Method (coffee mousse)-

• double boil the gelatin
• Blend the remaining elements till you get a soft, foamy mixture.
• Mix the gelatin with it and blend for some more time.
• Refrigerate it for an hour.

Method (cakes)-

• Divide the flour, sugar, eggs, baking powder, vanilla extract equally in 2 portions.
• Mix them separately till you get ribbony texture. mix the cocoa powder and chocolate syrup with one part and keep mixing.
• Take two 6 inches cake tin. Grease and flour them.
• Pour the white plain mixture in one tin and the brown chocolate mixture in another.
• Pre-heat the microwave oven in convection mode in 180 degree C.
• Bake the cakes for 30-35 minutes (mine took around 32 minutes).
• Let the cakes cool down.
• Place the brown cake in the bottom and spread the mousse on it.
• Place the white vanilla cake on top.
• Spread the remaining coffee mousse on top in whatever pattern you want.
• Sprinkle some cocoa powder on it. and refrigerate it.
• Keep it out 15-20 minutes before serving. Serve it in room temperature.