Not only this cake is so tasty, but it also has two of my favourite things that I need every day; coffee and dark chocolate. This one is for all the chocolate and coffee lovers.
This is definitely not a quick recipe as it has a few different elements However, it is also not highly technical or complicated (this cake requires a little patience 😉).
One important tip when making it, make sure that you bake the Chocolate Sponge Cake in advanced so it has time to cool because Mousse is very susceptible to heat.
Don’t rush the chilling times. If anything is too warm when assembled, it will melt and you won’t get that light and fluffy mousse texture.
And if you like to decorate the cake, I will show you the simplest way to make an attractive chocolate decorations.
This chocolate decorations is best frozen at 17 to 21 degrees Celsius.
Once it’s done, let it harden at room temperature for best results. It will take longer, but this way the chocolate can maintain its shape and shine.
If the room temperature is too warm, the only way is to put it in the fridge, however the chocolate will sweat and lose its shine.
Chocolate and coffee have always made such a great pair and it is heavenly
This rich chocolate cake is light, fluffy, and decadent…
The mocha mousse is creamy and airy, brings some softness to this cake.
I hope you can share this beautiful cake with someone you love 😘
WATCH HOW TO MAKE “MOCHA MOUSSE CAKE”
RECIPE
MOCHA MOUSSE CAKE
Yield: One 16 cm Diameter (7,5 cm tall) Cake
INGREDIENTS
🍫 Cake
7-Inch Fluffy Moist Chocolate Sponge Cake
🍫 Sugar Syrup
25 g Caster Sugar
25 g Coffee Liquid
1 tsp Dark Rum
🍫 Mocha Mousse
30 g Coffee Liquid (cold)
5 g Gelatine Powder
70 g Dark Chocolate 60% (chopped)
100 g Coffee Liquid
40 g Milk
200 g Heavy Whipping Cream
1 tsp Finely Ground Coffee
🍫 Decorations
150 g Dark Chocolate Compound
Chocolate Buttercream
INSTRUCTIONS
Cake
- Bake the Chocolate Sponge Cake in advance so that it has time to cool as Mousse is very susceptible to heat.
- Once the sponge is baked, transfer it to a cooling rack and leave to cool completely.
- Wrap the cooled sponge cake in a cling film and Ziplog Bag then let it rest overnight in the fridge.
This will ensure that all the moisture is sealed and the sponge is perfect firm texture for trimming and layering.
NOTES: If you are in a hurry or have to make the cake on same day, let the cake cool for at least 30 minutes before wrapping and place in the fridge to chill.
Don’t rush the chilling times.
If anything is too warm when assembled, it will melt and you won’t get that light and fluffy mousse texture.
Sugar Syrup & Mocha Mousse
- Start by brewing your favourite coffee
1 tablespoon of ground coffee with 155 grams hot water (we will need 155 grams of coffee liquid)
Let it cool completely.
* If you want a stronger coffee taste, you can use 2 tablespoons of ground coffee - Finely chop the Dark Chocolate
Place the chopped dark chocolate in a medium sized heatproof bowl (I recommend using 60% dark chocolate for a divine taste or you can use Dark Chocolate Compound) - Once the coffee liquid has cooled, divide it into 3 portions
– First for the Sugar Syrup
Mix 25 grams Coffee Liquid with Caster Sugar; stir until all the sugar dissolved
Add Dark Rum for extra kick (if you don’t want alcohol in your cake, you can just omit it)
– Second to bloom the Gelatine
Mix 30 grams of Coffee Liquid with Gelatine, set aside
– Third
Place the remaining 100 grams of Coffee Liquid with milk in a medium sauce pan
Cook over medium heat;
Once it starts to bubble, pour this mixture over the chopped Chocolate;
Stir until the chocolate has fully melted into the liquid;
Immediately add the bloomed Gelatine and mix again until everything is dissolved;
Then let it cool completely (please note, this mixture needs to be fully cooled but not stiff
before you fold into the Whipped Cream; It will take for about 30 minutes to 1 hour) - In the meantime, we can prepare the cake layers and moulds to assemble them
Cake Layers
Cut the chilled Chocolate Sponge Cake into two equal layers, about 1-inch thick (you can use the top of the cake for other purposes)
Place the ring mould on top of the cake;
Using the outside edge of the ring mould as a guide, trim the sides of the cake (use a sharp knife)
* This trimming method ensures there are no gaps between the cake and the ring so the mousse doesn’t leak over the sides
Once it’s done, wrap cake layers in a cling wrap to prevent from drying out
Mould for assembly
Cover one side of the ring mould with a cling wrap (the side with the cling wrap is the bottom of
the cake). Place this ring on a sturdy cake board.
Then place a sheet of Reusable Non-Stick Baking Paper on the bottom for easy removal.
* Remember to prepare this first; Don’t let by the time the mousse starts to sets, the ring isn’t
ready yet; That would be a disaster!
5. Once the coffee-chocolate mixture cooled to room temperature, we can start beating the
Whipped Cream. On medium-high speed, whip the cream until stiff peaks form.
* I highly suggest to whip the cream over an ice bath, this will helps stabilized the cream longer;
Especially when the weather is hot and you’re whipping by hand
6. Using a wide rubber spatula, gently fold the cooled coffee-chocolate liquid into the Whipped
Cream in two additions
* Don’t stir the mixture or you will deflate the cream and make a dense filling
7. Add finely ground Coffee, mix well; Then immediately remove the bowl, don’t let the mousse sit
too long and harden in the ice bath; then we are ready to assembly the cake
ASSEMBLY THE CAKE
- Place the first cake layer to the lined plate ring mould
- Brush with some Coffee Sugar Syrup (this will keep the cake moist and add extra flavour to the cake)
- Pour half of the Mocha Cream over the first layer (use the back of the spoon to smooth out and bring it all the way to the edges)
- Place the second layer of cake over it (press down on the top layer of cake so that it lies level and firmly on the mousse)
- Repeat the same process for remaining syrup and mousse
- Once it’s done, place the cake back in the fridge for at least 8 hours or preferably overnight
MAKING CHOCOLATE DECORATIONS
(kindly watch the video for completed instructions)
- Place a piece of non-stick baking paper on top of the template, secure them with some tape
Feel free to use any design according to your taste - Place the bowl of chopped dark chocolate over a pan of hot water, make sure that the bowl doesn’t touch the water
- Stir the chocolate until it’s completely melted without any lumps (don’t let the water drip on the chocolate, it will cause it to seize, becoming stiff and grainy instead of smooth and silky)
- Pour the melted chocolate into a piping bag
Trace the shapes according to the template
When tracing it, make sure the outer frame is thicker so they don’t break when lifted - Chocolate is best frozen at 17 to 21 degrees Celsius
Once it’s done, let it harden at room temperature for best results. It will take longer, but this way the chocolate can maintain its shape and shine
* If the room temperature is too warm, the only way is to put it in the fridge, however the chocolate will sweat and lose its shine
UMOULD AND FINISHING
(kindly watch the video for completed instructions)
- After 8 hours in the fridge, the mousse has hardened
To unmould, place the ring mould on an inverted 6-inch round baking pan - Peel away the cling film
- Then using hot towel, wrap around the outside of the ring for a few seconds to loosen it
Gently push the ring down - Then carefully transfer the cake to a display plate
- Beautify with some buttercream and chocolate decorations
NOTES
- Always store the cake in the fridge
- This cake can be made a day or two in advance, but I recommend eating it within 4 or 5 days
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