Mocha mousse cake

Recipe for mocha mousse cake

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the rich and velvety delight of Mocha Mousse Cake, a decadent dessert that combines the flavors of chocolate and coffee. This recipe is perfect for those who crave a luscious and creamy treat with a subtle hint of espresso. With its layers of moist chocolate cake and smooth mocha mousse, this cake is sure to impress any chocolate lover. Topped with a glossy ganache and garnished with chocolate shavings, it's a show-stopping dessert that will leave your taste buds craving for more.

Keywords: Mocha, Mousse, Cake, Chocolate, Espresso

Mocha mousse cake details

Mocha mousse cake, recipe Rating: 4.4
Number of votes:96 INGREDIENTS:

Makes one 8″ round

(A)

100g milk

2 tbsp instant coffee powder

3 egg yolks

110g cake flour

20g cocoa powder

½ tsp baking soda

Pinch of salt

60g castor sugar

70g vegetable oil

1 tsp chocolate emulco

(B)

3 egg whites

¼ tsp cream of tartar

60g castor sugar

(C) Mousse:

120g 3-in-1 instant mocha powder

200g water

2 tbsp gelatin

50g melted butter

4 egg yolks

4 egg whites

280g whipping cream

Method:

1. Dissolve coffee powder into milk.

2. Sift cake flour, cocoa powder, baking soda and salt in A into a mixing bowl. Add in the remaining ingredients in A  and the coffee solution in (1). Mix well until the mixture is smooth and consistent.

3. In a separate clean mixing bowl, whip egg whites and cream of tartar of Ingredients B at medium speed until the egg whites are bubbly. Add sugar and whip at high speed until stiff peaks form.

4. Fold 1/3 of whipped egg whites into mixture of Step 1. Then, pour this mixture to the remaining egg whites in the other mixing bowl. Fold gently to combine both mixtures.

5. Pour this combined mixture into a 8-inch round cake pan. Bake at a preheated over at 170 deg C for 40-45 minutes.

6. As soon as the cake is removed from oven, quickly invert the pan and let it cool.

7. When the cake is completely cool, run a knife around the sides of pan to remove the cake. Slice cake into 3 layers.

To prepare mousse:

1. Dissolve instant mocha powder in water. Sprinkle gelatin over the coffee solution and double boil until gelatin is dissolved. Sieve the mixture to remove any gelatin lumps. Let cool for 10 minutes

2. Add melted butter and egg yolks. Stir mixture with a hand whisk until mixture is cool enough and start to cling on the whisk.

3. Whisk egg whites on high speed until soft peaks form. Fold in carefully to mixture in (2).

4. Fold in whipping cream carefully.

To assemble cake;

1. Place a plastic strip (for making mousse cake) around a mousse cake ring. Place a layer of chiffon cake into the ring.

2. Pour 1/3 of mousse on the cake. Put another layer of cake over the mousse.

3. Pour another 1/3 of mousse on the second layer of cake and top with the remaining layer of cake. Pour the remaining 1/3 of mousse over.

4. Refrigerate the cake for at least 2 hours to set.

5. Remove the ring and plastic strip. Decorate cake in designs of your choice.