How to cook
The ingredients listed are for a form with a diameter of 10″ (26 cm).
Put the flour, the two types of sugar, cocoa, baking soda, baking powder and salt in a deep bowl. Stir well until fully mixed and to them add the already beaten eggs, oil and ayran. Mix the wet and dry ingredients. Finally add the hot coffee.
Stir the mixture until it gets a smooth and homogeneous consistency. You'll get a relatively runny mixture, which is a prerequisite for getting juicy cake layers after baking. Pour the mixture into a greased and covered with cocoa cake form, but it shouldn't have removable walls because the mixture might run. Bake it twice.
Cut each of the finished cake layers into two, after they cool. Meanwhile, make the chocolate mousse.
Crumble the chocolate or cut it into small pieces, heat the cream to boiling point. Combine them, stir a few minutes until you get a homogeneous mixture. Allow it to cool to room temperature.
Beat the egg yolks in a water bath and add them to the warm chocolate mousse, stir well and place the mousse in the refrigerator until it toughens and becomes quite thick. Beat the separated egg whites into snow with a pinch of salt in a water bath.
Add them in portions to the chocolate, while stirring gently, to prevent the mixture from going flat. Proceed to assemble the cake. Take a chocolate cake layer and put mousse on it and cover it evenly. Repeat this process until out of products and top it all off with a layer of chocolate mousse.