Chocolate Coffee Mousse Cake
Indulge in the ultimate fusion of rich chocolate and bold coffee flavors with this decadent Chocolate Coffee Mousse Cake. This show-stopping dessert features a moist, cocoa-infused cake base enhanced by a hint of brewed coffee, creating a perfectly balanced bittersweet foundation. Topped with a luscious layer of airy chocolate mousse made with real dark chocolate and stabilized with a touch of gelatin for the perfect texture, this cake is both elegant and indulgent. Decorated with cocoa nibs or delicate chocolate shavings, it’s a treat that dazzles both the eyes and the taste buds. Ideal for special occasions or a luxurious end to a meal, this cake is sure to impress. Plus, with a refrigerated mousse layer that sets beautifully, it’s a make-ahead masterpiece for stress-free entertaining. Serves 8 and is destined to become your new favorite dessert!
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Ingredients
- 150 grams all-purpose flour
- 200 grams granulated sugar
- 50 grams unsweetened cocoa powder
- 1 teaspoons baking powder
- 1 teaspoons baking soda
- 0.5 teaspoons salt
- 2 eggs
- 120 milliliters milk
- 60 milliliters vegetable oil
- 1 teaspoons vanilla extract
- 120 milliliters hot brewed coffee
- 200 grams dark chocolate
- 300 milliliters heavy cream
- 1 teaspoons gelatin powder
- 2 tablespoons cold water
- 30 grams cocoa nibs or chocolate shavings (for decoration)
Directions
Step 1
Preheat your oven to 175°C (350°F) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
Step 2
In a mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 3
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until just combined.
Step 4
Gradually add the hot brewed coffee to the batter, mixing gently to combine. The batter will be thin. Pour it into the prepared pan.
Step 5
Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before transferring it to a plate or cake stand.
Step 6
To prepare the chocolate mousse, chop the dark chocolate into small pieces and melt it in a heatproof bowl over a pot of simmering water. Stir until smooth, then let it cool slightly.
Step 7
In a small bowl, sprinkle the gelatin powder over 2 tablespoons of cold water and let it bloom for 5 minutes. Then, gently heat it in the microwave or over low heat just until dissolved.
Step 8
Whip the heavy cream in a large bowl until soft peaks form. Add the melted chocolate and dissolved gelatin to the whipped cream, folding gently until smooth and fully combined.
Step 9
Spread the chocolate mousse over the cooled cake, smoothing the top with a spatula.
Step 10
Refrigerate the cake for at least 3 hours to allow the mousse to set completely.
Step 11
Before serving, decorate with cocoa nibs or chocolate shavings for an elegant finish.
Nutrition Facts
| Serving size | (1381.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4392.9 |
| Total Fat 252.1g | 0% |
| Saturated Fat 120.7g | 0% |
| Polyunsaturated Fat 34.2g | |
| Cholesterol 697.2mg | 0% |
| Sodium 3224.7mg | 0% |
| Total Carbohydrate 492.7g | 0% |
| Dietary Fiber 48.2g | 0% |
| Total Sugars 307.0g | |
| Protein 64.9g | 0% |
| Vitamin D 136.5IU | 0% |
| Calcium 451.9mg | 0% |
| Iron 43.0mg | 0% |
| Potassium 2970.6mg | 0% |
Source of Calories