Coffee Addict Mouse Cake – A coffee addict’s dream! A triple layer of chocolate with added coffee for more defined flavor, topped with coffee mousse, and followed with a freshly whipped cream. Decorated with a sprinkle of cocoa powder or shaved chocolate for to elevate the chocolate flavor!
Chocolate Coffee Cake:
– 1/4 cup plus 1 Tbsp flour
– 1 tsp cornstarch
– 1 Tbsp instant coffee
– 1 &1/2 Tbsp cocoa powder
– 3 eggs, room temp.
– 1/4 cup sugar
Coffee Mousse:
– 2 tsp gelatin
– 1 Tbsp cold water
– 2-3 Tbsp hot water
– 2-4 Tbsp coffee
– 250 ml heavy cream
– 1 tsp vanilla extract
– 4-5 Tbsp sugar powder
Cream Mousse:
– 2 tsp gelatin
– 1 Tbsp cold water
– 2-3 Tbsp hot water
– 250 ml heavy cream
– 1 tsp vanilla extract
– 4-5 Tbsp sugar powder
Chocolate cake
Flour mixture: sift together flour, cornstarch, cocoa powder, and instant coffee.
In the mixer (whisk attachment) mix eggs with sugar until pale and foamy. Add flour mixture.
Line 9″ spring form with parchment paper, butter the sides. Pour into baking pan and tap it to remove bubbles.
Bake at 360°C for 10-12 minutes. Cool it in pan and on the cooling rack (can remove the cake from baking pan, but put it back in baking pan).
Coffee mousse
Bloom gelatin: Place cold water into wide dish and sprinkle gelatin on the top of it to bloom. Put aside. Once ready to use, add hot water and stir until dissolved.
Espresso coffee: Boil water and make espresso coffee with sugar. Put aside to cool off.
Whipped cream: In mixer (with whisk attachment) whisk heavy cream with vanilla extract until soft peaks. Mix in powdered sugar. Place it in fridge.
Assemble:
To the bowl with whipped cream add espresso coffee and bloomed gelatin. Whisk all until combined. Pour it on the top of chocolate coffee cake. Place it in fridge until sets.
Cream mousse
Bloom gelatin: Place cold water into wide dish and sprinkle gelatin on the top of it to bloom. Put aside. Once ready to use, add hot water and stir until dissolved.
Whipped cream: In mixer (with whisk attachment) whisk heavy cream with vanilla extract until soft peaks. Mix in powdered sugar. Place it in fridge.
Assemble:
To the bowl with whipped cream add bloomed gelatin. Whisk all until combined.
Pour whip cream mousse on the top of set coffee mousse. Put in fridge to set.
Assemble & topping
Once the mousse sets, then with a round (and tall) cookie cutter, cut circles out.
Sprinkle cocoa powder or shaved chocolate on top.
Notes: Store in fridge.
