Description
This stunning Mocha Mousse Cake features layers of fluffy chocolate sponge cake, rich chocolate mousse, and creamy white chocolate mocha mousse, all topped with a glossy chocolate glaze. It’s the perfect show-stopping dessert for special occasions!
Ingredients
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- Chocolate Sponge Cake:
- 2 large eggs
- 1/4 cup granulated sugar (55g)
- 1/3 cup all-purpose flour (45g)
- 1 1/2 tablespoons cocoa powder
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
-
- Simple Syrup:
- 2 tablespoons water
- 2 tablespoons sugar
-
- Chocolate Mousse:
- 1 teaspoon powdered gelatin
- 1 tablespoon cold water
- 1/2 cup heavy cream (120g)
- 200g semi-sweet chocolate
- 1 1/2 cups heavy cream, chilled (360g)
-
- White Chocolate Mocha Mousse:
- 2 teaspoons powdered gelatin
- 2 tablespoons cold water
- 1/2 cup heavy cream (120g)
- 200g white chocolate
- 3 teaspoons instant coffee dissolved in 2 teaspoons hot water
- 1 1/2 cups heavy cream, chilled (360g)
- Chocolate Glaze:
- 1/2 cup heavy cream (120g)
- 100g semi-sweet chocolate
- 1 tablespoon vegetable oil
Instructions
- Make Chocolate Sponge Cake: Preheat oven to 350°F (175°C). Line a 9-inch cake pan with parchment and spray with non-stick spray. In a bowl, beat eggs and sugar for 3–4 minutes until tripled in volume. Sift in flour, cocoa powder, baking powder, and salt. Gently fold to combine without deflating the batter. Pour into pan and bake for 13–14 minutes, until a toothpick comes out with moist crumbs. Let cool completely.
- Prepare Simple Syrup: Combine water and sugar in a small saucepan. Heat over low until sugar dissolves. Remove from heat and let cool.
- Make Chocolate Mousse: Bloom gelatin in cold water for 5–10 minutes. Heat 1/2 cup cream until boiling and pour over chopped chocolate. Let sit 5 minutes, then stir into a ganache. Stir in bloomed gelatin and let cool 15–20 minutes. Whip 1 1/2 cups cream to stiff peaks and fold into ganache in 2–3 batches. Set aside.
- Make White Chocolate Mocha Mousse: Bloom gelatin in cold water for 5–10 minutes. Heat 1/2 cup cream until boiling and pour over white chocolate. Let sit 5 minutes, then stir into a ganache. Stir in bloomed gelatin and dissolved coffee. Let cool 15–20 minutes. Whip 1 1/2 cups cream to stiff peaks and fold into ganache in 2–3 batches.
- Assemble Cake: Place sponge cake on serving plate and brush with simple syrup. Wrap with acetate collar tightly around the cake. Add chocolate mousse and spread evenly. Chill 30–45 minutes until somewhat set. Add white chocolate mocha mousse on top and spread evenly. Refrigerate at least 6 hours or overnight until fully set.
- Prepare Chocolate Glaze: Heat cream to a boil and pour over chocolate and oil. Cover 5 minutes, then stir into a smooth glaze. Cool 5 minutes before using.
- Finish Cake: Remove acetate collar and smooth sides with an offset spatula. Pour glaze over top and let it gently drip down the sides. Serve immediately or store in fridge until ready to enjoy.
Notes
- If gelatin doesn’t fully dissolve, microwave the ganache for 20 seconds and stir.
- If ganache appears grainy, use an immersion blender to smooth before folding in cream.
- Use acetate collar for clean, professional mousse layers.
- This cake needs time to chill, so plan ahead for overnight refrigeration.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 32g
- Sodium: 60mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 125mg
