The best mocha mousse cake is a delightful fusion of rich chocolate and bold coffee flavors, making it a perfect dessert for any occasion. This coffee chocolate mousse cake features layers of moist chocolate cake and creamy mocha mousse, creating a harmonious balance of textures and tastes that will satisfy any sweet tooth.
The combination of the deep chocolate flavor with the aromatic hint of coffee creates a symphony of taste that is both indulgent and sophisticated. This coffee mousse cake recipe is not only a delight to the palate but also a feast for the eyes, making it an ideal centerpiece for any celebration.
Chocolate sponge cake: – 2 large eggs – ¼ cup granulated sugar 55g – ⅓ cup all purpose flour 45g – 1 ½ tbsp cocoa powder – ¼ tsp baking powder – ⅛ tsp salt – Simple syrup: – 2 tbsp water – 2 tbsp sugar Chocolate mousse: – 1 tsp powdered gelatin – 1 tbsp cold water – ½ cup heavy cream 120g – 200 g semi sweet chocolate – 1 ½ cup heavy cream chilled (360g) White chocolate mocha mousse: – 2 tsp powdered gelatin – 2 tbsp cold water
– ½ cup heavy cream 120g – 200 g white chocolate – 3 tsp instant coffee dissolved in 2 teaspoon hot water – 1 ½ cup heavy cream chilled (360g) Chocolate glaze: – ½ cup heavy cream 120g – 100 g semi sweet chocolate – 1 tbsp vegetable oil
Mocha, a delightful coffee beverage infused with chocolate, is renowned for its delectable blend of coffee and chocolate flavors. Its name, derived from a port city in Yemen, holds a special meaning as it commemorates the city’s rich coffee trading history. Nowadays, this beverage has gained immense popularity worldwide, offering a wide array of variations like white chocolate mocha, mocha espresso, mocha Frappuccino, and more.
The chocolate cake is the only part of this recipe that requires eggs. If you prefer not to use eggs, you can try out another eggless chocolate cake recipe that you like. Choose a lighter cake over a heavy or decadent one.
Absolutely! If you’re not particularly fond of coffee, feel free to pass on it and whip up a delectable chocolate mousse cake instead.
I always make sure to stock up on Rossmoor gelatin, a halal product from Pakistan, whenever I visit the country. However, I’ve heard that it can also be found in certain Indian, South Asian, and Halal supermarkets in the US. You can even purchase it on Amazon, although I personally haven’t tried that yet.
Absolutely! It’s possible to prepare this cake a whopping 23 days in advance and store it in the refrigerator. When serving, take off the acetate collar and add a delightful chocolate glaze for decoration. This collar will ensure the cake stays moist and doesn’t dry out.