Sponge Biscuit

  • 225 grams (7.95 ounces) buttermilk
  • 225 grams (7.95 ounces) sugar
  • 3 tablespoons (3.00 tablespoons) vegetable oil
  • 2 eggs (2.00 items)
  • Vanillin to taste
  • 240 grams (8.45 ounces) flour
  • 60 grams (2.10 ounces) dark cocoa
  • 2 teaspoons (2.00 teaspoons) baking soda
  • 1/2 teaspoon (0.50 teaspoon) salt
  • 1 teaspoon (1.00 teaspoon) instant coffee

Coffee Mousse

  • 200 grams (7.05 ounces) white chocolate
  • 2 teaspoons (2.00 teaspoons) instant coffee
  • 240 grams (8.45 ounces) cream 33%
  • 10 grams (0.35 ounces) gelatin
  • 30 grams (1.05 ounces) cold water

Pear Caramel

  • 300 grams (10.60 ounces) diced pear
  • 100 grams (3.55 ounces) sugar
  • 25 grams (0.90 ounces) water
  • 50 grams (1.75 ounces) cream
  • 50 grams (1.75 ounces) butter

Chocolate Creme

  • 300 grams (10.60 ounces) cream cheese
  • 150 grams (5.30 ounces) cream 33%
  • 60 grams (2.10 ounces) sugar
  • 30 grams (1.05 ounces) cocoa powder
  • 70 grams (2.45 ounces) dark chocolate


  • Three 16 cm (6.3 inch) Cake Molds

    Ensure even baking by using high-quality, non-stick cake molds.

  • Molding Ring 14-15 cm (5.5 to 5.9 inch)

    Wrap with cling film to create the perfect mold for your coffee mousse.

  • Hand Mixer

    Essential for achieving smooth, creamy consistency in your mixtures.

  • Saucpan with Thick Bottom

    Prevents burning and ensures even caramelization for the pear caramel.

  • Spatula

    Use a heat-resistant spatula for stirring hot caramel to avoid burns.

  • Microwave

    Melts the white and dark chocolate smoothly without burning. Use short pulses!


Step 1

For the Sponge Biscuit: Combine the buttermilk, sugar, vegetable oil, eggs, vanillin, and instant coffee in a large bowl, and mix until smooth. Ensure all ingredients are at room temperature for better mixing.

Step 2

Sift the flour, baking soda, dark cocoa, and salt. Gradually add the dry ingredients to the wet mixture, whisking until just combined. Avoid over-mixing to keep the batter light and airy.

Step 3

Preheat your oven to 160°C (320°F). Divide the batter equally into three 16 cm (6.3 inches) baking tins. Bake for 30 to 40 minutes or until a toothpick comes out clean. Adjust the baking time based on your oven's performance.

Step 4

For the Coffee Mousse: Soak the gelatin in cold water and refrigerate for at least 5 minutes. Properly blooming gelatin ensures a smooth texture.

Step 5

Wrap a 14-15 cm (5.5 to 5.9 inches) ring mold with cling film. Whisk the cream and instant coffee together until the coffee granules dissolve completely.

Step 6

Melt the white chocolate and gelatin using short microwave intervals until smooth. Stir the gelatin mixture into the melted white chocolate.

Step 7

Gradually fold the chocolate mixture into the whipped cream and coffee until well combined. Pour into the prepared mold and freeze until firm.

Step 8

For the Pear Caramel: Add sugar and water to a medium saucepan over medium heat. Boil until it turns golden brown, then stir in the butter carefully. Use a spatula and be cautious to avoid burns during this step.

Step 9

Stir in the hot cream and boil for 2 to 3 minutes until thickened. Add a pinch of salt and diced pear, and continue boiling for another 3 minutes. Remove from heat and let cool.

Step 10

For the Chocolate Creme: In a large bowl, combine cream cheese, cream, sugar, and cocoa powder. Beat with a hand mixer until smooth.

Step 11

Melt the dark chocolate in the microwave in short bursts. Stir the melted chocolate into the cream mixture until well combined.

Step 12

To Assemble the Cake: Start by placing a layer of sponge cake on your serving plate and soak it lightly with milk mixed with sugar (boil and cool to make soaking syrup). Spread an even layer of chocolate crème over the cake.

Step 13

Add a layer of coffee mousse followed by a thin layer of pear caramel. Repeat these layers until all components are used up, finishing with the final sponge layer. Refrigerate your cake for at least 8 hours to let the flavors meld together.


Planning to dazzle your guests with this delightful pastry? 🌟 Here are some serving suggestions and creative ideas to make it even more unforgettable:

Classic Elegance: Serve each slice with a dollop of freshly whipped cream and a dusting of cocoa powder. The layers will look stunning on a pristine white plate.

Fruity Twist: Garnish with fresh pear slices, a sprinkle of chopped nuts, and a drizzle of caramel sauce. This not only enhances the flavor but makes it visually appealing too! 🍐

Coffee Lover's Dream: Pair the pastry slice with a rich espresso shot or a frothy cappuccino. The coffee mousse will complement your beverage perfectly. ☕

Festive Flair: Decorate with edible gold leaf and dark chocolate shavings for a bit of luxury. This is ideal for celebrating special occasions in style. 🎉

Chilled Delight: Enjoy your slice cold from the fridge for a refreshing and rich treat on a warm day. Pair with a scoop of vanilla ice cream for extra indulgence. 🍦


Craving this delightful pastry but need a gluten-free or vegan option? 💚 We've got you covered!

Gluten-Free Variation: Substitute the regular flour with a gluten-free flour blend. Ensure that all other ingredients, like baking soda and vanillin, are verified gluten-free to avoid cross-contamination. The texture will be just as satisfying! 💪✨

Vegan Variation: Replace the buttermilk and cream with their plant-based counterparts. Use aquafaba (chickpea water) to replace eggs, and opt for vegan chocolate and cream cheese. Even the gelatin can be swapped with agar-agar. Now everyone can enjoy a slice! 🌱🧁


  • Why did my sponge biscuit come out dense and not fluffy?

    Ensure you're properly sifting the dry ingredients and not over-mixing the batter. Over-mixing can deflate the air and lead to a dense texture.

  • How do I avoid a lumpy mousse mixture?

    Make sure the white chocolate and gelatin are smoothly melted before combining with the cream. Whisk continuously to ensure a smooth texture.

  • Can I prepare any components in advance?

    Absolutely! You can make the sponge biscuit and pear caramel a day ahead. Store them properly and assemble the cake the next day.

  • What's the best way to melt chocolate without burning it?

    Use the microwave in short pulses and stir in between. You can also use a double boiler for more control over the melting process.

  • How can I ensure my pear caramel doesn't crystallize?

    Make sure to use clean utensils and avoid stirring too much while the sugar melts. Adding a small amount of corn syrup can also help prevent crystallization.

  • Can I freeze the cake for future use?

    Yes, you can freeze the assembled cake. Just ensure it is tightly wrapped to avoid freezer burn. Thaw it in the fridge overnight before serving.

Nutrition facts

Recipe Yield:10 servings
Calories:Approximately 400-600 calories per serving.
Calories (Min - Max):400 - 600
Total Fat:25g
Saturated Fat:15g
Total Carbohydrate:45g
Total Sugars:35g