The Best Mocha Mousse Cake - A Smooth and Flavorful Delight
Indulge in a heavenly treat with layers of chocolate mousse, chocolate cake, white chocolate mocha mousse, topped with a chocolate glaze!
Ingredients
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
Instructions
Chocolate Sponge Cake:
- Prepare the Pan: Pre-heat the oven to 350F. Line a 9” cake pan with parchment paper and spray with non-stick oil.
- Mix Eggs and Sugar: Whisk eggs and sugar with a mixer for 3-4 minutes until they triple in size.
- Combine Dry Ingredients: Sift flour, cocoa powder, baking powder, and salt. Gently fold into the egg mixture.
- Bake: Pour batter into the pan and bake for 13-14 minutes. Check with a toothpick; it should come out with light crumbs. Let the cake cool.
Simple Syrup:
- Mix and Heat: In a small saucepan, mix water and sugar. Heat on low until sugar dissolves. Let it cool.
Chocolate Mousse:
- Prepare Gelatin: In a small bowl, sprinkle gelatin over cold water. Stir and refrigerate for 5-10 minutes.
- Make Ganache: Boil ½ cup of heavy cream and pour over chocolate. Cover for 5 minutes, then stir until smooth. Add gelatin to the hot ganache and let cool for 15-20 minutes.
- Whip Cream: Whisk 1 ½ cups of cold heavy cream to stiff peaks.
- Combine: Gently fold whipped cream into the cooled ganache in 2-3 parts.
White Chocolate Mocha Mousse:
- Prepare Gelatin: In a small bowl, sprinkle gelatin over cold water. Stir and refrigerate for 5-10 minutes.
- Make Ganache: Boil ½ cup of heavy cream and pour over white chocolate. Cover for 5 minutes, then stir until smooth. Add gelatin and instant coffee mixed with hot water to the hot ganache. Let cool for 15-20 minutes.
- Whip Cream: Whisk 1 ½ cups of cold heavy cream to stiff peaks.
- Combine: Gently fold whipped cream into the cooled ganache in 2-3 parts.
Assembly:
- Brush Cake with Syrup: Place the cake on a serving stand and brush with simple syrup.
- Layer Mousse: Wrap the cake with an acetate collar. Spread chocolate mousse on the cake and chill for 30-45 minutes until set. Then, spread white chocolate mocha mousse on top and chill for at least 6 hours or overnight.
Chocolate Glaze:
- Make Glaze: Boil heavy cream and pour over chocolate. Add oil, cover, and wait 5 minutes. Stir until smooth and let cool for 5 minutes.
- Finish Cake: Remove the acetate collar and smooth the edges. Pour glaze over the cake and spread, letting some drip down the sides. The cake is ready to serve!
Notes
- If the gelatin doesn't dissolve completely in the chocolate ganache or white chocolate ganache, you can heat it up in the microwave for 20 seconds and then stir again.
- In case either of the ganache types becomes grainy, simply blend it with an immersion blender until it becomes smooth before adding the whipped cream.
- To ensure a perfect texture, make sure the gelatin is fully dissolved and the ganache is smooth before proceeding with the recipe.