Coffee and chocolate mousse cake
Anniversary cake with coffee and chocolate mousse: A delight for the soul!
Preparation time: 30 minutes
Baking time: 10 minutes
Total time: 40 minutes
Number of servings: 10
Looking for a quick and elegant dessert for a special occasion? This coffee and chocolate mousse cake is sure to impress! With a fluffy base and two delicious creams, this cake is perfect for celebrating important moments in your life.
Ingredients:
For the base:
- 2 eggs
- 150 g flour
- 150 ml sparkling water
- 100 ml oil
- 100 g sugar
- A handful of crushed nuts
- 2 tablespoons cocoa powder
- 1 packet baking powder
- Almond essence (optional)
- Coffee for soaking (made from instant coffee)
For the coffee mousse:
- 500 g mascarpone cheese
- 250 ml liquid cream
- 5 tablespoons powdered sugar
- 4 tablespoons coffee liqueur (or brandy)
- 3 tablespoons strong coffee (instant coffee dissolved in 2 tablespoons hot water)
For the chocolate mousse:
- 3 eggs
- 30 g butter
- 5 tablespoons powdered sugar
- 250 ml liquid cream
- 150 g chocolate (cooking or quality)
For the glaze:
- 150 g Nutella (or any preferred chocolate)
- 3 tablespoons strong coffee
- A pinch of butter
Step by step:
1. Preparing the base:
Start by separating the egg whites from the yolks. Whip the egg whites with 100 g of sugar until you get a stiff meringue. In a separate bowl, mix the yolks with the oil and sparkling water. Then, gently fold the whipped egg whites into the yolk mixture using a spatula to keep the air in the mixture.
2. Adding dry ingredients:
Sift the flour with cocoa powder and baking powder into the wet mixture, gently folding to avoid losing volume. Add the crushed nuts and almond essence if using. Pour the mixture into a baking dish lined with parchment paper and bake in a preheated oven at 180°C for 10 minutes, or until the base is fluffy and pulls away easily from the edges of the pan.
3. Preparing the mousse creams:
- Coffee mousse: Whip the liquid cream until firm. In another bowl, mix the mascarpone with powdered sugar and coffee liqueur. Gently fold in the whipped cream and strong coffee, taking care not to lose air.
- Chocolate mousse: Melt the chocolate with the butter in a bain-marie, stirring constantly. Let it cool slightly. Whip the egg whites with sugar until stiff and mix the yolks with the warm chocolate. Finally, fold in the whipped cream gently.
4. Assembling the cake:
Once the base has cooled, cut it into two equal parts. Soak each part with the previously prepared coffee. Place the first part of the base on a serving platter, cover with coffee mousse, then place the second part of the base and cover with chocolate mousse. Let the cake chill in the refrigerator for 2-3 hours to set.
5. Glazing:
Melt the Nutella with the coffee and butter in the microwave, mixing well. Quickly pour the glaze over the cake, ensuring it is evenly distributed.
6. Decoration:
After the cake has chilled overnight, remove it from the mold and decorate the edges with crushed nuts.
Serving suggestion: This cake is delicious served with fresh whipped cream and decorated coffee beans on top. It can also be accompanied by a cup of espresso to enhance the coffee flavors.
This coffee and chocolate mousse cake is truly one of the most refined desserts you can make. Enjoy it in the company of loved ones and celebrate in style!
Ingredients: Base: 2 eggs; 150 g flour; 150 ml sparkling water; 100 ml oil; 100 g sugar; a handful of crushed hazelnuts; 2 tablespoons cocoa; baking powder; almond essence; coffee for soaking. Coffee mousse cream: 500 g mascarpone cream; 250 ml liquid cream; 5 tablespoons powdered sugar; 4 tablespoons coffee liqueur (or brandy); strong coffee (3 tablespoons instant coffee dissolved in 2 tablespoons hot water). Chocolate mousse cream: 3 eggs; 30 grams butter; 5 teaspoons powdered sugar; 250 ml liquid cream; 150 g chocolate. Glaze: Nutella (or any chocolate); 3 tablespoons strong coffee; a pinch of butter.
