Mocha Chocolate Mousse Cake
This Mocha Chocolate Mousse Cake blends coffee and chocolate into a light and creamy dessert, perfect for casual dinners or small celebrations.
Ingredients
For the cake
- 3/4 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup granulated sugar
- 1/3 cup vegetable oil
- 1/2 cup buttermilk or milk
- 1 tsp vanilla extract
- 1/2 cup hot strong brewed coffee
For the mousse
- 1 cup heavy whipping cream (cold)
- 1/2 tsp espresso powder
- 6 oz semi-sweet or dark chocolate, chopped
- 1/4 cup granulated sugar (for mousse)
- 3 large egg yolks
- 2 tbsp water
- 1/2 tsp vanilla extract
Optional toppings
- Chocolate curls or shavings
- Cocoa powder
- Whipped cream rosettes
- Coffee beans
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan.
- Sift together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, sugar, oil, milk, and vanilla until smooth.
- Add the dry ingredients and mix until combined.
- Stir in the hot coffee; the batter will be thin.
- Pour the batter into the prepared pan.
- Bake for 20–25 minutes or until a toothpick comes out mostly clean.
- Cool completely in the pan.
For the mousse
- In a heatproof bowl set over simmering water, whisk egg yolks, 1/4 cup sugar, water, and espresso powder for 5–6 minutes until slightly thickened and warm.
- Remove from heat and stir in the chopped chocolate until melted and smooth.
- Let cool to room temperature.
- Whip the cold heavy cream to stiff peaks.
- Fold the whipped cream gently into the cooled chocolate mixture until well blended and light.
- Pour the mousse over the cooled cake layer in the springform pan.
- Smooth the top, cover, and chill for at least 4 hours or overnight to set.
Serving
- Remove the sides of the springform pan, garnish with chocolate shavings, cocoa, or whipped rosettes, and serve.
Notes
Store the cake covered in the refrigerator for up to 3 days or freeze for up to 1 month. For best results, use strong brewed coffee, and chill the cake well before slicing.