Super moist mocha mousse cake recipe. A fluffy chocolate cake soaked with a delicious milk mixture, topped with a creamy and airy double chocolate mousse flavored with coffee. Just the perfect combination of flavors!
If you like recipes with coffee, you will love the Chocolate Tiramisu Layer Cake or the Whipped Instant Coffee (Dalgona).
Prep time: 35mins | Cook time: 20mins | Yield: 12 servings
Step-by-Step Video Recipe:
Written Recipe:
Super Moist Mocha Mousse Cake
Yield:
12 servings
Prep Time:
35 minutes
Cook Time:
20 minutes
Mocha mousse cake recipe. A fluffy chocolate cake soaked with a delicious milk mixture, topped with a creamy and airy double chocolate mousse flavored with coffee. Just the perfect combination of flavors!
Ingredients
For the Chocolate Cake:
- 1 cup (120g) All-purpose flour
- 1/4 cup (20g) Unsweetened cocoa powder
- 1 tsp (4g) Baking powder
- 1/4 tsp (1g) Salt
- 2 large eggs at room temperature
- 3/4 cup (150g) Granulated sugar
- 1/3 cup (80g) Milk at room temperature
- 1/3 cup (75g) Vegetable oil
- 1 tsp (5g) Vanilla extract
For the Milk Mixture:
- 1 cup (240g) Warm milk
- 2 Tbsp (25g) Granulated sugar
- 2 tsp (4g) Instant coffee
For the Mousse:
- 1/3 cup (80g) Heavy cream, warm
- 4 tsp (8g) Instant coffee
- 160g (about 1 cup) White chocolate, chopped or chips
- 100g (about 2/3 cup) Semi-sweet chocolate, chopped or chips
- 1 cup (240g) Heavy cream, cold
Instructions
For the Chocolate Cake:
- Grease a 12x7in (30x18cm) rectangular pan or a 9x9in (23x23cm) square pan with butter or cooking spray. Set it aside.
- Preheat the oven to 350°F (180°C) for about 5 minutes before baking the cake.
- Combine the flour, cocoa powder, baking powder, and salt in a medium bowl. Mix to combine the dry ingredients.
- Beat the eggs and sugar on medium speed for about 7 minutes until light and fluffy.
- Add the milk, oil, and vanilla. Stir using a wire whisk.
- Sift the dry ingredients over the mixture and stir gently using a wire whisk until just combined. Don’t overmix the batter.
- Pour the batter into the prepared pan and bake for about 20 minutes or until a toothpick inserted in the center comes out clean.
- Let it cool completely at room temperature.
For the Milk Mixture:
- Combine the warm milk, sugar, and instant coffee in a medium jug. Stir until completely dissolved and let it cool at room temperature.
- Poke holes all over the cake using a fork or a skewer.
- Pour the mixture slowly over the cake and place it in the fridge while making the mousse. The cake will absorb all the liquid.
For the Mousse:
- Combine the warm heavy cream and instant coffee in a small bowl. Stir until completely dissolved.
- Place the white chocolate, semi-sweet chocolate, and heavy cream mixture in a large bowl. Melt using a double boiler or microwave in 30-second intervals until smooth.
- Let it cool at room temperature.
- Beat the cold heavy cream at medium speed until soft peaks form.
- Fold the whipped cream into the chocolate mixture in two or three additions.
- Spread the mousse over the cake and sprinkle chocolate shavings on top.
- Refrigerate for at least 2 hours or until serving time.
