Very tasty cake with a bright rich taste of black currant berries, chocolate cake with the aroma of natural coffee. This exquisite taste will haunt you for a long time . It's being prepared for one, two, three. There are not many products and if you have a stock of your freshly frozen black currant berries, then you will have time to prepare this cake for the New year. Beat the liquid ingredients, add the mixed dry ingredients , dilute with freshly brewed natural coffee and put the dough in the oven. It remains to RUB the berries , whisk the cream and ... the cake is ready.
Beat eggs, sour cream and vegetable oil for three minutes .
Separately, mix the dry ingredients for the cake.
Add the dry ingredients to the beaten eggs. mix it , you can use a spoon , you can use a mixer at a low speed.
Strain the freshly brewed coffee.
Gradually add the brewed coffee to the dough , beat until smooth, I added 5 tablespoons. The dough turns from thicker to less thick and flows down from the spoon.
Cover the split form with a diameter of 24 cm with parchment paper, put the dough and put it in a preheated 180 degree oven for 45-50 minutes .
Fill the gelatin with water.
Let's set it to infuse.
RUB the currants through a sieve. I have from just number of berries broke a where the 550 grams puree.
The cake is baked, leave it to cool.
Mix the currants with the sugar and put on the fire, heat until the sugar dissolves, do not bring to a boil.
Heat the gelatin until it melts, but not until it boils. Mix it with currant puree. Let it cool.
Whisk the cream with powdered sugar.
Gradually add the cooled currant gelatin mixture to the cream in portions from three sets, stir and put it in the refrigerator for 20 minutes.
Cut the cooled cake with the aroma of coffee into 2 parts. The cake is very soft and porous.
Form a split cover with paper , put the first cake. I increased the height of the mold, since the cream turns out to be slightly more than it fits in the mold.
Slightly thickened mousse is divided into 2 parts. Pour one part of the cake.
Put the product in the refrigerator for 20-30 minutes , until the mousse grabs, in order to put a second cake on it . The second part of the mousse will leave in the heat. During this time, the mousse will catch in the refrigerator , and the second part of the mousse will remain liquid.
When the mousse slightly grabs, put the second cake on it and pour the second part of the mousse, put it in the refrigerator, preferably at night.
In the morning, we get the finished pastry and start decorating.