Mocha Mousse Cake

Short description

Mocha Mousse Cake is an elegant layered dessert that brings together the richness of chocolate with the bold flavor of coffee. Featuring a light chocolate sponge base, two velvety mousse layers, and a glossy chocolate glaze, this cake is a sophisticated centerpiece perfect for celebrations or refined indulgence.

Why You’ll Love This Recipe

• It offers a perfect balance between chocolate and coffee flavors.

• The textures—from the soft sponge to the airy mousse—create a delightful mouthfeel.

• This cake is ideal for both coffee lovers and chocolate enthusiasts.

• It presents beautifully for special occasions.

• Despite its impressive appearance, each component is simple to prepare with basic techniques.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Chocolate sponge cake: eggs, granulated sugar, all-purpose flour, unsweetened cocoa powder, baking powder, salt

• Simple syrup: water, granulated sugar

• Chocolate mousse: powdered gelatin, cold water, heavy cream, semi-sweet chocolate, chilled heavy cream

• White chocolate mocha mousse: powdered gelatin, cold water, heavy cream, white chocolate, instant coffee, chilled heavy cream

• Chocolate glaze: heavy cream, semi-sweet chocolate, vegetable oil

directions

1. Prepare the chocolate sponge

   • Preheat the oven to 350°F. Grease and line a 9-inch round cake pan.

   • Whisk eggs and sugar until thick and tripled in volume. Sift and fold in flour, cocoa powder, baking powder, and salt gently.

   • Pour into the prepared pan and bake for 13–15 minutes or until a toothpick inserted comes out clean. Let cool completely.

2. Make the simple syrup

   • Combine water and sugar in a saucepan. Heat just until sugar dissolves. Let cool.

3. Prepare the chocolate mousse

   • Bloom gelatin in cold water for 5–10 minutes.

   • Heat cream and pour over chopped semi-sweet chocolate. Let sit for a few minutes, then stir until smooth.

   • Add bloomed gelatin to the warm ganache and stir until dissolved. Allow to cool slightly.

   • Whip chilled heavy cream to stiff peaks and gently fold into the cooled chocolate mixture.

4. Prepare the white chocolate mocha mousse

   • Bloom gelatin in cold water for 5–10 minutes.

   • Heat cream and pour over chopped white chocolate. Let sit, then stir until smooth.

   • Dissolve instant coffee in a small amount of hot water and stir into the ganache.

   • Add bloomed gelatin and stir until fully incorporated. Let cool slightly.

   • Whip chilled heavy cream to stiff peaks and fold into the mixture.

5. Assemble the cake

   • Place the sponge cake on a serving plate and brush with simple syrup.

   • Wrap the sides with an acetate strip or a cake ring.

   • Pour the chocolate mousse over the sponge and level the surface. Chill for 30–45 minutes.

   • Pour the white chocolate mocha mousse on top and smooth. Refrigerate for at least 6 hours or overnight.

6. Finish with chocolate glaze

   • Heat cream until just simmering and pour over chopped semi-sweet chocolate. Add oil and stir until smooth and glossy.

   • Let glaze cool slightly, then pour over the set mousse layer, allowing some to drip down the sides.

   • Chill briefly to set the glaze before serving.

Servings and timing

• Servings: 10–12

• Preparation time: 45 minutes

• Chilling time: Minimum 6 hours (preferably overnight)

• Total time: About 7–8 hours

Variations

• Replace the coffee in the mousse with vanilla for a non-mocha version.

• Add a layer of crushed chocolate cookies between the sponge and mousse for extra texture.

• Use a different base such as a brownie or biscuit crust if you prefer not to bake a sponge.

• Flavor the glaze with espresso powder or a flavored liqueur for a stronger coffee punch.

• Top with chocolate curls, cocoa powder, or chocolate-covered espresso beans for decoration.

storage/reheating

• Store the cake in the refrigerator in an airtight container for up to 5 days.

• Do not freeze the cake, as mousse layers do not hold their texture well after thawing.

• Serve chilled. No reheating is needed.

FAQs

1. Can I make this cake without coffee?

Yes, you can omit the coffee from the white chocolate mousse for a pure chocolate version of the cake.

2. How can I make the cake without gelatin?

Gelatin helps set the mousse layers. While alternatives like agar-agar can be used, results may vary in texture and stability.

3. What type of chocolate is best for this recipe?

Use high-quality semi-sweet or dark chocolate for the mousse and glaze, and good-quality white chocolate for the mocha layer.

4. Can I prepare the cake in advance?

Yes, the cake can be made a day or two ahead. Just keep it refrigerated and covered until serving.

5. What if I don’t have an acetate strip?

You can use parchment paper or a springform pan. The edges might not be as sharp, but the cake will still taste delicious.

6. How do I cut clean slices?

Use a hot knife and wipe between each slice to ensure clean, defined layers.

7. Can I use instant mousse mix instead?

For best flavor and texture, homemade mousse is recommended, but instant mousse can be used for convenience.

8. What size pan should I use?

A 9-inch round pan is ideal for the sponge and layering.

9. Is this cake gluten-free?

No, the sponge cake contains flour. You would need to substitute a gluten-free sponge base to make it suitable.

10. Can I add liqueur to the mousse?

Yes, a tablespoon of coffee or chocolate liqueur can be added to enhance the flavor, but reduce other liquids slightly to maintain texture.

Conclusion

Mocha Mousse Cake is a show-stopping dessert that offers both depth of flavor and textural contrast. With its smooth, creamy mousse layers and tender sponge base, it delivers a harmonious blend of chocolate and coffee that’s sure to impress any guest. Whether for a holiday, birthday, or dinner party, this cake is an unforgettable treat worth the effort.