Chocolate and coffee mousse cake. Flourless Chocolate Cake with Coffee Mousse – decadent flourless chocolate cake topped with a soft airy coffee mousse. Spread the coffee mousse over the chocolate cake in the pan, using an offset spatula. Run a warm knife around the edges of the cake to remove the sides of the pan.
It does take some time to make, assemble and set, so start preparing it at least a day ahead of when you intend to serve it. You might This chocolate mousse cake is a patisserie-style glazed mousse torte. Triple Chocolate Mousse Cake is for all the chocolate lovers. You can cook Chocolate and coffee mousse cake using 22 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Chocolate and coffee mousse cake
- You need 1- 1/4 cup + 1 tsp of Sugar.
- Prepare 1/2 tsp of vanilla essence.
- Prepare 3/4 cup + 2 tbsp of Oil.
- Prepare 1/2 tsp of Baking soda.
- You need 1 tsp of Baking powder.
- Prepare 2 tbsp of curd.
- It’s As needed of Coca cola for consistency.
- You need 5 tbsp of cocoa powder.
- It’s 3 tbsp of cornflour.
- Prepare 2 cups of refined flour.
- You need of For soaking the cake.
- It’s 1 tbsp of Instant coffee powder.
- You need 4 tbsp of Sugar.
- Prepare 1/2 cup of Water.
- You need of For icing.
- It’s 1 cup of Dark chocolate.
- It’s 1/2 cup of Full fat cream.
- Prepare of For coffee mousse.
- You need 1 cup of Whipping cream.
- You need 2 tbsp of Coffee powder.
- You need 3 tbsp of Sugar.
- You need 4 tbsp of Milk.
Chocolate Mousse was one of the very first recipes I tried to make, way back when I was a middle schooler. Did they mean coffee grounds or brewed coffee. Well, I chose very wrong and went with the grounds, probably because I. Recipe By Sweet Moments: Rega Matok.
Chocolate and coffee mousse cake instructions
- Sift all the dry ingredients thrice. (Maida, cocoa powder, baking powder, baking soda, corn flour).
- In a big clean bowl start whisking sugar and oil at high speed for atleast 5 to 10 mins. Add vanilla essence to it..
- Then add the sieved dry ingredients in the creamed sugar and oil mixture. (You can add 1/2 tsp of vinegar if you want to make the cake extra light and fluffy).
- Mix all the ingredients well. Variations can be done by adding nuts or chocolate chips..
- Preheat an oven at 180 degree celsius for 15 mins. Divide the batter in two cake tins. Bake it for 30-40 mins. Depends on oven..
- For makin the ganache. Microwave the cream or heat it and add it to the chopped dark chocolate. Mix it well until all the chocolate is melted. Can add butter for extra shine..
- For the coffee mousse. Warm the milk and dissolve the coffee and sugar in it. Let it cool down and add it to the cream. Whip it till you get stiff peaks. It is preffered to add icing sugar and not normal sugar..
- Take out the cake and let it cool completely. Keep it in the fridge before working on it. Make the syrup for soaking by adding sugar and coffee in the water and boiling it for 1 min. Let it cool down completely.
- Now take out the cake and trim it properly. Soak it with coffee water and let it sit for 10 mins. Fill the cake with coffee mousse..
- Stack the other cake and soak it too. Let it sit in the fridge for 1 hour..
- Now take out the cake and do the icing with chocolate ganache..
- Decoration can be personalised. I did it by making swirls of white and dark chocolate and freezing it..
Cooking and Prep A decadent no-bake dark chocolate and coffee mousse cake over a rice crispy chocolate crunch base. Triple Chocolate Mousse Cake is the perfect light dessert recipe. Chocolate cake layered with mousse filling and chocolate ganache. The chocolate mousse filling adds a cool creamy texture that compliments the dense chocolate cake layer. It's smooth, velvety, and extraordinarily decadent.
