The Best Mocha Mousse Cake – A Smooth and Flavorful Delight

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.

Whether you’re a coffee enthusiast or simply a dessert lover, mousse coffee cake is sure to become a favorite in your recipe collection. Ready to impress your guests and elevate your dessert game, let’s dive into the secrets of making Mocha Mousse Cake that will leave everyone craving for more.

Prep Time

• Preparation Time: 60 minutes
• Cooking Time: 15 minutes
• Type: Sweet Treat
• Origin: United States
• Time to Prepare: 1 hour for prepping and 15 minutes for cooking.

Ingredients

Eggs: Provide structure and richness to the cake.

Granulated Sugar: Adds sweetness and helps create a tender crumb.

All-Purpose Flour: Gives the cake its structure.

Cocoa Powder: Adds deep chocolate flavor and color.

Baking Powder: Helps the cake rise and become fluffy.

Salt: Enhances the overall flavor and balances sweetness.

Water: Dissolves the sugar to create the syrup.

Sugar: Adds moisture and sweetness to the cake layers.

Powdered Gelatin: Helps set the mousse, giving it structure.

Cold Water: Activates the gelatin.

Heavy Cream: Adds creaminess and richness.

Semi-Sweet Chocolate: Provides deep chocolate flavor.

Heavy Cream, Chilled (360g): Adds volume and lightness to the mousse.

Powdered Gelatin: Helps set the mousse, giving it structure.

Cold Water: Activates the gelatin.

Heavy Cream: Adds creaminess and richness.

White Chocolate: Provides a sweet, creamy base.

Instant Coffee Dissolved: Adds a rich mocha flavor.

Cup Heavy Cream, Chilled (360g): Adds volume and lightness to the mousse.

Cup Heavy Cream: Adds a smooth, creamy texture to the glaze.

Semi-Sweet Chocolate: Provides deep chocolate flavor and a glossy finish.

Vegetable Oil: Adds shine and smoothness to the glaze.

Directions for Making The Best Mocha Mousse Cake

To make mocha mousse cake, follow these clear and simple steps.

Chocolate Sponge Cake:

•  Preheat the oven to 350F (conventional) 
•  Line a 9” cake pan with parchment paper and nonstick oil spray
•  Whisk the eggs and sugar until they triple in volume and reach the ribbon stage
•  Gently fold in the flour, cocoa powder, baking powder, and salt
•  Bake for 1314 minutes until a toothpick comes out with light moist crumbs attached

Simple Syrup:

•  Combine the sugar and water in a small saucepan, then heat it gently on the stove.
•  Allow the mixture to come to a boil and simmer until the sugar completely dissolves.
•  Take the saucepan off the heat and let the mixture cool down.

Chocolate Mousse:

• Sprinkle gelatin over cold water in a small bowl, stir, and refrigerate for 510 minutes
• Create ganache by boiling ½ cup heavy cream, pouring over chocolate, covering for 5 minutes, then stirring until smooth
• Mix bloomed gelatin into the hot ganache, and let cool for 15-20 minutes
• Whip 1 ½ cups cold heavy cream until stiff peaks form using an electric hand mixer or stand mixer
• Carefully fold whipped cream into chocolate ganache in 23 additions without deflating the mixture

White Chocolate Mocha Mousse:

• Start by placing the gelatin on top of the cold water in a small bowl.
• Stir the mixture and then refrigerate it for about 5-10 minutes.
• To make the ganache, bring the ½ cup of heavy cream to a boil and pour it over the white chocolate in a heat-safe bowl.
• Cover the bowl and let it sit for 5 minutes, then gently stir until a smooth and shiny ganache forms.
• Add the bloomed gelatin and the instant coffee mixed with hot water to the hot ganache, and set it aside to cool for 15-20 minutes.
• Use an electric hand mixer or a stand mixer to whisk the 1 ½ cups of cold heavy cream until it reaches stiff peaks.
• Carefully fold the whipped cream into the white chocolate mocha ganache in 23 additions, making sure not to deflate the mixture.

Assembly:

• Position the best mocha mousse cake on the serving stand and generously apply the simple syrup all over it.
• Securely wrap the cake with the acetate cake collar, ensuring it remains straight, to facilitate the layering of the mousse.
• Gently spread the chocolate mousse over the cake, aiming for an even and tidy distribution. Refrigerate until the mousse begins to set, which usually takes around 30-45 minutes.
• Delicately spoon the white chocolate mocha mousse onto the chocolate mousse, creating a neat layer. Refrigerate for a minimum of 6 hours, preferably overnight, until both mousse layers are fully set.

Chocolate Glaze:

• After the cake has completely set, prepare the chocolate glaze. Heat the heavy cream until it boils, then pour it over the chocolate and add the oil. Cover and let it sit for 5 minutes, then stir gently until it becomes a smooth and shiny glaze. Allow it to cool for 5 minutes.
• Remove the acetate collar with caution and use an offset spatula to tidy up the edges.
• Pour the glaze onto the cake and spread it carefully, letting some of it drip off the sides. Your cake is now ready to be served!

What Is Mocha?

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.

Creating Neat Layers With Acetate

The perfect layers of mousse in this coffee mousse filling for cake are made possible with the help of an acetate collar. I always rely on this specific one as it keeps the mousse in place while it sets, and because it’s transparent, it helps in creating smooth and uniform layers. After the mousse is set, the acetate collar can be taken off with care.

Put the chocolate sponge cake on your serving stand. Next, delicately trim the acetate and enclose it around the cake. Ensure a perfect fit, making sure the acetate is straight and not tapered. To confirm this, try flipping the collar upside down and see if it fits snugly around the cake or not!

Frequently Asked Questions

What can I use instead of egg in this coffee mousse cake filling?

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.

Why does my cake turn out dense and rubbery?

To create the chocolate cake, a genoise sponge is used. It’s important to whip the eggs and sugar thoroughly and then gently fold in the dry ingredients. Being too rough can cause the air to escape, resulting in a dense and rubbery cake.

Is it possible for me to pass on the coffee?

Absolutely! If you’re not particularly fond of coffee, feel free to pass on it and whip up a delectable chocolate mousse cake instead.

Can you suggest an alternative to gelatin for this coffee mousse cake?

I’m sorry to say that I haven’t had much luck with this mocha mousse recipe when I tried it without gelatin. The mousse layers end up being too thick and don’t hold their shape well without it. I highly suggest following the recipe and using powdered gelatin as directed for best results.

Where can I locate halal gelatin?

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.

Is there an alternative to acetate that I can use?

If you can’t get your hands on acetate, you can always use a springform pan to make this cake. However, keep in mind that it might be a bit trickier to layer the mousse neatly and take the cake out of the pan.

Is it possible for me to prepare this cake in advance?

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.

What’s the best way to store this delicious mocha mousse cake?

Remember to place this cake in a sealed container and store it in the refrigerator for a maximum of one week. It’s important to avoid leaving the cake at room temperature or freezing it.

Try Out My Other Recipes!

Chocolate Cheesecake

Red Velvet Mug Cake

Cheesecake French Toast