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Mocha Mousse Cake Recipe (with Video)

Gluten, Party, Sesame-free
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By
bakewithzoha

Discover our Mocha Mousse Cake Recipe, a International recipe perfect as a dessert recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size
10

Prep 1h | Cook 15min

Ingredients

Main Cake
- 2 Large eggs
- 0.25 c Granulated sugar, 55g
- 0.333 c All purpose flour, 45g
- 1.5 tbsp Cocoa powder
- 0.25 tsp Baking powder
- 0.125 tsp Salt
Simple Syrup
- 2 tbsp water
- 2 tbsp Sugar
Chocolate Mousse
- 1 tsp powdered gelatin
- 1 tbsp cold water
- 0.5 c Heavy cream, 120g
- 200 g semi sweet chocolate
- 1.5 c Heavy cream, chilled, 360g
White Chocolate Mocha Mousse
- 2 tsp powdered gelatin
- 2 tbsp cold water
- 0.5 c Heavy cream, 120g
- 200 g white chocolate
- 3 tsp instant coffee
- 1.5 c Heavy cream, chilled, 360g
Chocolate Glaze
- 0.5 c Heavy cream, 120g
- 100 g semi sweet chocolate
- 1 tbsp Vegetable oil
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Directions

Chocolate Sponge Cake Instructions
1. Pre-heat oven to 350F (conventional) and line a 9” cake pan with parchment paper and non-stick oil spray.
2. Whisk the eggs and sugar using an electric or stand mixer for 3-4 minutes until they triple in volume and reach the ribbon stage.
3. Sift in the flour, cocoa powder, baking powder and salt, and fold very gently until they are combined. Take care not to knock out the air in the batter.
4. Transfer the batter to the lined pan, and bake for 13-14 minutes until a toothpick inserted in the middle comes out with light moist crumbs attached.
5. Let the cake cool down.
Simple Syrup Instructions
1. Mix the water and sugar in a small saucepan and place on the stove on low heat.
2. Bring to a boil and simmer just until the sugar dissolves. Remove from the heat and let cool.
Chocolate Mousse Instructions
1. In a small bowl, sprinkle the gelatin on top of the cold water. Stir, and refrigerate for 5-10 minutes.
2. Make the ganache by bringing the ½ cup heavy cream to a boil, and pouring over the chocolate in a heat-safe bowl. Cover for 5 minutes, then gently stir until a smooth, shiny ganache forms.
3. Stir the bloomed gelatin into the hot ganache, and set aside to cool down for 15-20 minutes.
4. Whisk the 1 ½ cups of cold heavy cream using an electric hand mixer or a stand mixer until it reaches stiff peaks.
5. Gently fold the whipped cream into the chocolate ganache in 2-3 additions, taking care not to knock out the air.
White Chocolate Mocha Mousse Instructions
1. In a small bowl, sprinkle the gelatin on top of the cold water. Stir, and refrigerate for 5-10 minutes.
2. Make the ganache by bringing the ½ cup heavy cream to a boil, and pouring over the white chocolate in a heat-safe bowl. Cover for 5 minutes, then gently stir until a smooth, shiny ganache forms.
3. Stir the bloomed gelatin into the hot ganache, along with the instant coffee mixed with the hot water. Set aside to cool down for 15-20 minutes.
4. Whisk the 1 ½ cups of cold heavy cream using an electric hand mixer or a stand mixer until it reaches stiff peaks.
5. Gently fold the whipped cream into the white chocolate mocha ganache in 2-3 additions, taking care not to knock out the air.
Assembly Instructions
1. Place the chocolate cake on the serving stand, and brush the simple syrup all over it.
2. Wrap the cake tightly in the acetate cake collar, trying your best to keep it straight. This will allow layering the mousse on top of the cake in neat layers.
3. Carefully add the chocolate mousse on top of the cake and spread it out evenly, as neatly as possible. Place in the fridge until the chocolate mousse feels somewhat set (about 30-45 minutes).
4. Carefully spoon the white chocolate mocha mousse on top of the chocolate mousse in a neat layer. Place in the fridge for at least 6 hours, ideally overnight, until both layers of mousse have completely set.
Chocolate Glaze Instructions
1. Once the cake has fully set, make the chocolate glaze. Bring the heavy cream to a boil, then pour over the chocolate and add the oil. Cover and wait 5 minutes, then gently stir into a smooth, shiny glaze. Let cool down for 5 minutes.
2. Carefully remove the acetate collar and neaten the edges using an offset spatula.
3. Pour the glaze on top of the cake and carefully spread it out, allowing some of it to drip off the edges. The cake is ready to serve!

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