Coffee & Chocolate Mousse Cake


Step 1 : You can use any silicon mould for this recipe, or individual mini desserts. It is completely up to you! This recipe makes two of these long moulds. The size for them is 25 cm / 10 inch // 6 cm / 2.5 inch.

Step 2 : First make the Genoise Sponge.  Mix the eggs with sugar for a few minutes until tripled in volume. Sift the flour with salt and cornstarch and incorporate it in the whipped eggs using a spatula, adding one tablespoon of flour at a time and mixing gently.

Step 3 : Gently add melted warm butter and mix gently.  Pour the batter into your preferred butter mould or if you are making individual desserts, then on a large baking tray lined with parchment paper.

Step 4 : Bake for 10-15 min at 180 C/ 350 F, depending on where you are baking the cake. When done, allow to cool then cut extra pieces away and cut the cake in half. Place aside.

Step 5 : Make the coffee syrup. For that one, i am using Highfields La Siberia coffee. It is already been grinned. You can use any coffee machine you have in the house to brew it. Once you have your coffee, add sugar and mix everything until sugar dissolves. Allow to cool then brush the genoise sponge with the coffee syrup. Place aside.

Step 6 : Make the mascarpone mousse. Bloom the gelatin with cold water for 10 minutes. Mix the mascarpone with vanilla then add the melted gelatin and white chocolate. Fold in the whipped cream then place into a piping bag and pipe over the mould and sponge. Using a spoon, press and even it out. Place in the fridge to set.

Step 7 : Next, make the coffee cremeux. For this part I am using Highfields Classic Italian Coffee, as its much stronger and has very strong flavour. It comes with actual coffee beans that you have to grind and then brew. Once you have done that, set it aside to cool down.

Step 8 :  Bloom the gelatin in cold water for 10 minutes. In a saucepan, mix the cream, coffee, egg yolks, sugar and a pinch of salt and place over low heat.

Step 9 : Cook for 5-10 minutes until it begins to thicken. Remove from heat and stir in the chocolate. Mix until melted then add the gelatin. Place in a piping bag.

Step 10 : Allow to cool down a bit and then pour the cremeux over the mascarpone mousse and place back in the fridge.

Step 11 : Make the praline powder if you don’t have that at home. If you do, then just skip the next step.

Step 12 : Mix the sugar and water in a saucepan and place over medium heat. Cook for a few minutes until it begins to caramelize, washing down the sides of the pan with a brush dipped in cold water as it cooks. When it has a golden, amber color, remove from heat and add the hazelnuts. Mix to coat them well and transfer on a baking tray lined with baking paper. Allow to cool and set then break and place into a food processor. Pulse until you get a fine powder and place aside.

Step 13 : Make the mousse. Bloom the gelatin in cold water for 10 minutes. Mix the sugar and water in a saucepan and place over low heat. Cook for 2-3 minutes until the sugar melts. In the meantime, start mixing the yolks until they turn pale and thick. Gradually pour in the hot sugar syrup, mixing all the time until double in volume.

Step 14 : Add the melted gelatin and mix well. Allow the mixture to come to room temperature. Then place in a big bowl, add whipped cream and then the praline powder. Place in a piping bag and set aside.

Step 15 : Add the second genoise sponge over the set chocolate cremleux layer. Using a brush, make sure the sponge is soaked with coffee syrup again. Then top it off with praline mousse and even it out with spatula. Place in the freezer to set completely.

Step 16 : Make chocolate mirror glaze. In a medium-sized bowl, bloom the sheet gelatin in plenty of cold water. If using powdered gelatin, sprinkle the powder over cold water in the bowl. Let the gelatin bloom for at least 10 minutes before using. Bring the sugar, water, cocoa powder, and double/heavy cream to a boil while stirring constantly. Once it comes to a boil, stir in the chocolate and mix until dissolved. Squeeze the excess water from gelatine and add to chocolate mixture and mix until dissolved. You can use the glaze straight away or place in a fridge overnight by covering with cling film.  When you're to use it, warm the chocolate glaze to the temperature between 45°C/105°F before using it. If you do get a a lot of air bubbles in the glaze, strain it through a fine mesh strainer before using, otherwise the tiny bubbles will show on the finished cake.

Step 17 : Decorate the cake in any way that you like, I have added some chocolate truffles, strawberries and more praline powder. Enjoy with a hot cup of coffee ;)

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