Dark chocolate and white coffee mousse cake features three distinct layers: chocolate cake base, chocolate mousse, and white coffee coffee topping.
This dainty, elegant dessert is perfect for special occasions.
Impress friends and family with this multi-layered chocolate mousse cake.
Once you’ve mastered how to make mousse, use this recipe as a base to mix and match different flavors!
Chocolate Coffee Mousse Cake
This cake has three layers: chocolate cake base, dark chocolate mousse center, and white coffee mousse topping.
The chocolate cake recipe is straight forward and easy to make.
Cake Ring Assembly
Use an 8-inch cake ring like the one in the image above. Line the ring with an acetate strip.
Cake rings comes in a variety of shapes, sizes, and heights. I recommend using a stainless steel 8-inch round 2-inch high cake ring.
You may also use an 8-inch springform pan, as well.
Acetate strips, also called cake collars, in a wide range of sizes as well. They vary in width and length. I recommend this Klear Kake Band in 2.5inch width.
Working with Gelatin
Gelatin is a vital ingredient in this mousse recipe. It acts as a stabilizer.
Gelatin 101
Unflavored gelatin packets are sold alongside Jell-O and pudding products.
Gelatin must be “bloomed” prior to use.
To bloom, mix the gelatin powder with cool water. Let the mixture sit for about 5 minutes. The powder will plump up as it absorbs the liquid.
Then, gently heat the bloomed gelatin until it dissolves into a liquid. At this point, the liquid gelatin may be mixed with the remaining ingredients.
The gelatin will set and solidify as it cools.
Serving Cake
Assemble cake layers within the acetate lined cake ring.
Keep chilled in the fridge until ready to serve.
When ready to serve, carefully lift up cake ring. Gently peel off acetate strip to expose cake.
Use a sharp knife to slice cake. Be sure to wipe knife clean with each slice.
Fully assembled, uncut cake will keep in the fridge for up to three days. Overtime, the mousse will start to separate.
Store cake slices in an airtight container for up to three days.
Dark Chocolate and White Coffee Mousse Cake
Ingredients
Chocolate Cake:
- 2 Tbsp unsalted butter
- 2 ½ oz dark chocolate finely chopped
- 4 large eggs separated
- 3 Tbsp light brown sugar packed
- 1 tsp pure vanilla extract
- pinch kosher salt
- 1 Tbsp cornstarch sifted
Dark Chocolate Mousse
- 1 silver gelatin sheet *
- 4½ oz dark chocolate finely chopped
- ¼ cup whole milk
- ¾ cup heavy cream cold
White Coffee Mousse
- ⅓ cup whole milk
- 3 Tbsp whole coffee beans
- 1 tsp vanilla paste or pure vanilla extract
- 1 silver gelatin sheet
- 4½ oz white chocolate (43% cocoa butter) finely chopped
- ¾ cup heavy cream cold
Other Components
- unsweetened cocoa powder to dust
- shaved dark chocolate
- shaved white chocolate
Instructions
Chocolate Cake:
- Preheat oven to 350° F. Butter and flour a round 9-inch springform pan. Line the bottom with parchment paper. Set aside.
- In a microwave safe bowl, melt together finely chopped chocolate and butter at half power for 60-90 seconds. Stop every 15 seconds to stir mixture. Continue to heat until mixture is smooth and melted. Make sure microwave is at half power, otherwise the chocolate will burn. Alternatively, melt chocolate and butter over a bain-marie.
- In a large bowl, whisk together egg yolks and brown sugar. Beat until airy and light in color. Stir in vanilla and slightly cooled chocolate-butter mixture.
- In another bowl, whisk together egg whites and salt. Beat until soft peaks. Gently fold egg whites into cake batter in three additions. Add sifted cornstarch and gently fold in until even distributed.
- Pour batter into prepare cake mold. Bake for 15-20 minutes until top of cake springs back when touched and toothpick inserted in center of cake comes out clean. Let cool slightly in pan before unfolding. Let cool on wire rack. The cake will slightly shrink in diameter.
- Carefully remove parchment bottom. Cut cake to fit inside an 8-inch ring mold. Line ring mold with plastic cake wrap. Gently place cake at the bottom of the mold. Set aside as you prepare chocolate mousse.
Dark Chocolate Mousse:
- Bloom gelatin sheet in a bowl of cold water for 3 minutes. Once soft, squeeze out excess water from gelatin sheet. Add gelatin to milk. Microwave for 10-15 seconds until gelatin has melted and milk is warm to the touch. Set aside.
- Melt chocolate using microwave technique at half power or use a bain-marie. Let melted chocolate cool for 3-5 minutes.
- Pour warm milk into melted chocolate in three additions. Use a rubber spatula to stir and combine mixture.
- Beat cold heavy cream with an electric mixer to soft peaks. Gently fold whipped cream into chocolate batter in three additions.
- Pour chocolate mousse on top of chocolate cake and level with a small offset spatula. Refrigerate cake as you prepare white chocolate coffee mousse.
White Chocolate Coffee Mousse:
- In a small saucepot, bring milk and coffee beans to a boil. Remove from heat, cover, and let steep for 30-45 minutes. Strain milk and discard coffee beans.
- Similar to previous mousse, bloom gelatin sheet in a bowl of cold water. Squeeze out excess water and place gelatin in coffee milk. Microwave for 10-15 seconds until gelatin has melted and milk is warm to the touch.
- Melt white chocolate using microwave technique at half power or use a bain-marie. Let melted chocolate cool slightly, then add milk mixture in three additions. Mix to combine.
- Whip cold heavy cream using an electric mixer until soft peaks form. Gently fold whipped cream into white chocolate mixture. Pour mousse on top of dark chocolate mousse and refrigerate overnight.
- Before serving, dust top of cake with sifted cocoa powder and shaved chocolate. Carefully remove ring mold, unwrap cake, and serve.
Notes
- Over-mixing the whipped cream will result into a grainy textured mousse. Whip whipped cream to SOFT peaks. It will continue to stiffen as you fold soft whipped cream into other ingredients.
- Gelatin conversion:
- 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin
- Keep acetate strip on until you are ready to serve cake. Otherwise, you run the risk of drying out the edges of the cake.
- Uncut, fully assembled cake will keep in the fridge for up to 3 days. Overtime, the mousse will start to separate.
- Store cake slices in an airtight container for up to 3 days.
what an outstanding beautiful cake!!! Wow… very impressive :) Great work!!
Thanks, Amy! My mom really liked it.
What a lovely cake to celebrate mothers day! You have a very gorgeous mother:D
Thank you, Jeannie! I will relay the message and my mom will thank you, as well!
Wow this looks divine! Your layers are perfect. A beautiful cake to celebrate an important day, no doubt you have a proud mum :)
Thanks, Brooke! My mom loved the cake!
That cake looks incredible! I’ve loved chocolate mousse from the time I was little, so I would be in total heaven eating a chocolate cake with a whole layer of it! I so agree with everything you said about how amazing moms are. Like you, I know that sometimes I haven’t treated my mom as well as I should, but she’s really such a wonderful person! You’re mom sounds pretty lucky to have you as a daughter making her gorgeous treats like this one!
Thanks, Alexandra! It tastes a special kind of woman to be a mom :)
Just wow – I’ve made this one, and I’m a beginner with baking – and it was very tasty. Thank you very much.
Yay! That makes me so happy to hear! I’m glad you liked it!
Hi maryanne, when you say one silver sheet how many tbsp is it if i use the powdered version of the gelatin?
Here is a conversion: 1 (0.25 oz.) envelope granulated gelatin = 1 tablespoon powdered gelatin = 3 sheets leaf gelatin