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Mocha Mousse Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Maria
  • Prep Time: 0h 20m
  • Cook Time: 0h 30m
  • Total Time: 2h 50m
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Mocha Mousse Cake combines rich cocoa and coffee flavors in a light, airy mousse layered between moist chocolate cake. The layers are infused with strong brewed coffee for a deep mocha taste, complemented by a whipped coffee mousse topping that is creamy and indulgent. This elegant cake is perfect for coffee lovers seeking a sophisticated dessert that’s both visually stunning and deliciously satisfying.

Ingredients

Scale

Cake

  • 1 1/2 cups all-purpose flour
  • 1/2 cup cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup strong brewed coffee, cooled
  • 1/2 cup milk
  • 2 ounces semisweet chocolate, chopped

Mousse

  • 1 cup heavy cream
  • 2 tablespoons powdered sugar
  • 2 teaspoons instant coffee granules
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons hot water (for dissolving instant coffee)

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper to prevent sticking.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cocoa powder, baking powder, and salt. Set aside the dry mixture.
  3. Mix Eggs and Sugar: In a large bowl, whisk granulated sugar and eggs until the mixture turns smooth and slightly pale, indicating the sugar is dissolved and eggs are well combined.
  4. Add Butter and Vanilla: Incorporate the melted unsalted butter and vanilla extract into the egg mixture, whisking thoroughly for an even blend.
  5. Add Liquids: Slowly pour in the cooled brewed coffee and milk while continuing to whisk the mixture until the batter is smooth and consistent.
  6. Combine Wet and Dry Ingredients: Gradually fold in the sifted dry ingredients into the wet batter, stirring gently to ensure everything is well combined without deflating the mixture.
  7. Fold in Chocolate: Gently fold chopped semisweet chocolate into the batter, distributing it evenly throughout.
  8. Pour Batter into Pans: Divide the batter evenly between the two prepared cake pans, smoothing the tops with a spatula for even baking.
  9. Bake the Cakes: Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is fully baked.
  10. Cool the Cakes: Let the cakes cool in their pans for about 10 minutes, then carefully remove them and transfer to a wire rack to cool completely.
  11. Prepare Heavy Cream: While cakes cool, add heavy cream to a mixing bowl.
  12. Add Sweetener and Flavor: Mix in powdered sugar and vanilla extract with the heavy cream.
  13. Whip Cream: Whisk the cream mixture on high speed until stiff peaks form, creating a firm whipped cream base for the mousse.
  14. Dissolve Instant Coffee: In a small bowl, dissolve instant coffee granules in 2 tablespoons of hot water, stirring until fully dissolved.
  15. Combine Coffee and Whipped Cream: Gently fold the coffee mixture into the whipped cream, blending without deflating to maintain the mousse’s light texture.
  16. Assemble First Layer: Place one cooled cake layer on a serving plate and spread a generous layer of mocha mousse evenly over it.
  17. Add Second Layer: Place the second cake layer on top of the mousse and gently press down for adhesion.
  18. Top with Mousse: Spread the remaining mocha mousse over the top layer, smoothing it with a spatula for a neat finish.
  19. Chill Cake: Refrigerate the assembled cake for at least 2 hours to set the mousse and enhance the flavors.
  20. Garnish and Serve: Before serving, optionally garnish with chocolate shavings or a light dusting of cocoa powder for added elegance and flavor.

Notes

  • Ensure brewed coffee is cooled to room temperature before adding it to the batter to prevent cooking the eggs prematurely.
  • Use high-quality semisweet chocolate for best flavor and texture in the cake.
  • Whip the cream just until stiff peaks form to avoid overbeating which can cause separation.
  • Chilling time is crucial for mousse to set properly and for the flavors to meld fully.
  • For a stronger coffee flavor, increase the instant coffee granules in the mousse slightly or use espresso instead of brewed coffee in the batter.
  • This cake is best served chilled and can be stored covered in the refrigerator for up to 3 days.

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Find it online: https://savoryhomeeats.com/mocha-mousse-cake-recipe/