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
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
Decoration:
- 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.
Photo: Natalie Levi