Ingredients:

  • 1.5 cups (190g) All purpose flour
  • 0.75 cup (75g) Dutch processed dark cocoa powder
  • 1 cup (200g) Coconut sugar
  • 1 tsp Baking soda
  • 0.5 tsp Salt
  • 1 cup (240ml) Warm brewed coffee
  • 0.5 cup (120ml) Plain Greek yogurt
  • 0.33 cup (80ml) Avocado oil
  • 2 Large eggs
  • 8 oz (225g) Light cream cheese, softened
  • 0.5 cup (60g) Powdered sugar
  • 1 tsp Vanilla bean paste
  • 1 cup (240ml) Heavy whipping cream
  • 4 oz (115g) White chocolate, melted and cooled
  • 1.5 cups (360ml) Heavy whipping cream
  • 4 oz (115g) 70% Dark chocolate, finely chopped
  • 1 tbsp Dark cocoa powder
  • 4 oz (115g) Dark chocolate chips
  • Remaining heavy cream (from the 600ml total)

Instructions:

  1. Preheat your oven to 180°C. Whisk 190g flour, 75g cocoa, 200g coconut sugar, baking soda, and salt. Add 240ml warm coffee, 120ml yogurt, 80ml oil, and 2 eggs. Whisk until the batter is glossy and thin. Pour into a lined pan and bake for 25 minutes until a toothpick comes out clean.
  2. Beat 225g cream cheese with 60g powdered sugar and vanilla paste until smooth. Slowly fold in 115g melted white chocolate. In a separate bowl, whip 240ml heavy cream to stiff peaks, then fold it into the cheese mixture until no white streaks remain.
  3. Melt 115g dark chocolate with a splash of cream and let it cool. Whip the remaining heavy cream with 1 tbsp cocoa powder. Gently fold the cooled chocolate into the whipped cream until the texture is like a thick cloud.
  4. Once the cake is cold, spread the white mousse layer evenly over the top. Use an offset spatula to smooth it. Place in the freezer for 15 minutes to set the surface before adding the dark chocolate mousse layer on top.
  5. Heat the final bit of cream and pour over 115g chocolate chips. Let sit for 5 minutes, then stir until a dark, reflective mirror forms. Pour over the cold cake and tilt the pan to coat.