Cake with Chocolate Mousse and Cream Puffs

INSTRUCTIONS for Choux Pastry

• 1
  In a saucepan with a thicker bottom, bring 125 ml of water to a boil with butter and salt. Keep the saucepan on the stove over low heat. Pour the flour into the boiling water and stir vigorously with a wooden spoon for about 3 minutes. The dough should be shiny and come away from the sides of the pan. Let the dough cool. Gradually work the eggs into the cooled dough, one at a time, until the previous one is fully incorporated.
• 2
  Fill the dough into a pastry bag with a round tip and pipe small cream puffs (about 1½ cm) onto a baking sheet lined with parchment paper. Bake in an oven preheated to 200°C without a fan for approximately 25 minutes. Let the baked cream puffs cool on a rack.

Instructions for Cake Base

• 1
  Line the bottom of a 24 cm diameter cake pan with parchment paper, grease the sides with butter, and dust with cocoa.
• 2
  Sift the flour with baking soda, baking powder, and cocoa.
• 3
  In a bowl, lightly whisk the eggs with oil, add milk and sugar, and gently mix. Add the dry ingredients and mix with a wooden spoon just until combined. Pour in 125 ml of boiling water and stir.
• 4
  Pour the batter into the prepared cake pan, smooth the surface, and bake for 25 minutes in an oven preheated to 170°C with a fan.

INSTRUCTIONS for Cream for Cream Puffs

• 1
  Both mascarpone and cream must be well chilled. Put them together with sugar in a bowl and whip into a smooth cream. Start the mixer on low speed, after a minute increase to full speed, whip for about 1.5 minutes, then reduce the speed back to low and finish whipping the cream until it is firm enough but not overwhipped.
• 2
  Fill the cream into a pastry bag with a small round tip. Make a small hole in the bottom of each cream puff with a knife and fill them with cream. Place them in the refrigerator.

INSTRUCTIONS for Chocolate Mousse

• 1
  Heat the cream in a saucepan, but do not let it boil. Add the chocolate, let it sit for 2 minutes, then stir with a whisk. A glossy, thicker creamy mixture will form.
• 2
  Separate the eggs into whites and yolks. Stir the yolks into the chocolate mixture with a whisk.
• 3
  Whip the egg whites with salt into stiff peaks, and towards the end of whipping, gradually add powdered sugar by spoonfuls. Carefully fold the egg white mixture into the chocolate mixture with a wooden spoon.

Instructions for Assembling the Cake

• 1
  Remove the chocolate cake base from the pan and place it on a cake stand. Secure it with a cake ring.
• 2
  Spread ⅓ of the chocolate mousse over the cake base, place several cream puffs on top, and layer the remaining chocolate mousse over them. Place a few cream puffs on top. Let the cake rest in the refrigerator for at least 8 hours.
• 3
  After chilling, remove the cake from the ring. Chop the raspberries into smaller pieces and, along with the blueberries, decorate the top of the cake.
• 4
  Place the chocolate and cream in a bowl over a water bath, and melt the chocolate while stirring constantly until it combines with the cream and everything is smooth. Drizzle the glaze over the surface of the cake.