Mousse cake "Mochacinto"

Ingredients:

Cake

• 1 cup premium flour + extra for dusting
• 1/4 cup unsweetened cocoa powder
• 2 tbsp. granulated sugar
• 0.5 tsp coarse salt
• 1/4 cup chilled shortening
• 6 tablespoons chilled unsalted butter, cut into small pieces
• 2 tablespoons of ice water
• 2 tablespoons chilled vodka

Filling

• 170 g semi-sweet chocolate, finely chopped
• 2.5 cups heavy cream
• 1 tbsp unsalted butter
• 2 tsp vanilla extract
• A pinch of coarse salt
• 1/3 cup powdered sugar

Topping

• 1.5 cups heavy cream
• 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1/4 cup chocolate syrup
• 1 tbsp. instant espresso powder
• 2 tbsp chopped chocolate-coated coffee beans

Preparation:

1. Cake:
   
   Combine the flour, cocoa powder, granulated sugar, and salt in a food processor. Add the shortening and pulse until the mixture resembles cornmeal. Add the butter and pulse several times until it becomes pea-sized. Add the ice water and vodka and pulse until the dough begins to come together but is still crumbly. Place it on a piece of plastic wrap and shape it into a disk, using the wrap as a guide. Wrap the dough and refrigerate until very firm, at least 1 hour and up to 24 hours.
2. Preheat oven to 175°C.
3. On a lightly floured surface, roll the dough into a 30cm (12in) circle. Transfer it to a 22cm (9in) pie pan. Fold in any overhanging edges and press with your fingers. Refrigerate until firm, at least 30 minutes.
4. Line the crust with foil and fill with dried beans or pie weights. Bake until the edges are dry, about 20 minutes. Remove the foil and beans and continue baking until completely dry, another 15-20 minutes. Transfer the crust to a wire rack and let cool completely.
5. Meanwhile, prepare the filling.:
   
   Place the chocolate in a medium heatproof bowl. In a small saucepan, combine 3/4 cup heavy cream and butter; bring to a simmer and immediately pour over the chocolate. Add vanilla extract and salt (do not stir), cover with plastic wrap, and let stand for 5 minutes. Stir until smooth. If there are any remaining chocolate chunks, microwave in 15-second intervals until smooth. Set the ganache aside to cool.
6. Using a mixer on medium speed, beat the remaining 1 3/4 cups heavy cream with the powdered sugar until stiff peaks form, about 4 minutes. Gently fold the whipped cream into the chocolate mixture in three additions (do not overbeat; the filling should be light and fluffy). Transfer the filling to the cooled cake and smooth the top. Cover loosely with plastic wrap and refrigerate until the filling is firm, at least 2 hours. Remove the cake from the refrigerator 15 minutes before serving.
7. Prepare the topping:
   
   In a large bowl, beat the heavy cream and powdered sugar with a mixer on medium-high speed until soft peaks form, about 3 minutes. Whisk the chocolate syrup and espresso powder in a small bowl until the coffee is completely dissolved. Stir about 2 tablespoons of chocolate syrup into the whipped cream, then spoon it over the pie. Drizzle the remaining chocolate syrup over the pie and sprinkle with coffee beans.