As someone who usually makes a lot of birthday cakes for just about anyone I know, I bake at least 4-5 birthday cakes a month. Whenever my friends or family members celebrate their special day – I’m there with a cake, arranging a few candles for them to blow on.
This chocolate mousse cake is an all-time favorite that simply everyone loves. It’s made of a crunchy rice krispies base topped with coffee chocolate mousse layer and chopped dark chocolate for decoration. It’s gluten free and so delicious!
Coffee and Chocolate Mousse Cake
Servings 24 cm round cake pan
For crunchy base:
- 100 grams (2 heaping tablespoons) praline paste or Nutella spared
- 100 grams milk chocolate chopped
- 75 grams (1/3 cup) butter
- 80 grams Rice Krispies
For chocolate and coffee mousse:
- 2 grams (1/2 tsp.) gelatin powder
- 10 ml. (2 tsp.) water
- 500 grams dark chocolate
- 250 ml. (1 cup) milk
- 2 tsp. instant coffee powder
- Pinch of salt
- 3 large egg yolks
- 25 grams (2 tbsp.) sugar
- 500 ml. (2 cups) cold heavy cream
- 50 grams dark chocolate chopped
Base: in a medium bowl, put praline paste, chopped chocolate and butter and melt in the microwave until melted and smooth.
Add in Rice Krispies and stir until evenly coated.
Spread mixture at the bottom of the pan and press firmly to create a thin and even base.
Cool the base for 30 minutes in the freezer.
Chocolate and coffee mousse: in a small bowl stir gelatin and water and set aside for 10 minutes at room temperature until the gelatin absorbs all the liquid.
Chop the dark chocolate, put in a bowl and melt in the microwave or over double-boiler until completely dissolved.
In a small saucepan put milk, instant coffee and salt and heat to simmering point.
Meanwhile, whisk egg yolks and sugar into a smooth mixture.
Pour about 1/3 of the hot milk mixture into the egg yolks, while whisking until mixture is smooth.
Return the yolk mixture into the pan with the remaining milk and whisk.
Continue to cook the mixture over medium-low heat, stirring with a spatula, until it thickens slightly and reaches a temperature of 82 degrees.
Dissolve the gelatin in the microwave and add into the mixture. Whisk until smooth.
Strain the mixture and add in the melted chocolate. Stir until the mixture is smooth and chocolatey.
Cool the mixture for about 15 minutes at room temperature.
In a mixer bowl, whip cream to soft peaks.
Fold the whipped cream into the chocolate mixture until you get a smooth and glossy mousse.
Pour the mousse mixture over the base, and smooth the top.
Cool the cake in the freezer for at least 5-6 hours, preferably overnight.
Extract the frozen cake from the pan and decorate with chopped chocolate.
Defrost in the refrigerator for a few hours and serve.
- Keep the chocolate mousse cake in a closed container in the refrigerator up to 5-6 days.
- Instead of Rice Krispies you can use crushed cornflakes.
- The cake contains no flour and therefore suitable for Passover and people who avoid gluten.