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Coffee Chocolate Mousse Cake

Prep Time 1 hour 30 minutes
Cook Time 3 hours
Total Time 4 hours 30 minutes
Servings 24 cm round cake pan

Ingredients

For the brownie base:

  • 100 grams dark chocolate
  • 100 grams butter
  • 2 large eggs
  • 120 grams sugar
  • 1/2 tsp. vanilla extract
  • 1 tbsp. brandy
  • Pinch of salt
  • 70 grams all-purpose flour or cornstarch

For Irish cream chocolate mousse:

  • 2 grams gelatin powder
  • 10 ml. cold water
  • 150 ml. milk
  • 1 tbsp. sugar
  • 1/4 tsp. salt
  • 2 large egg yolks
  • 300 grams melted dark chocolate at least 53% cocoa solids
  • 20 grams Irish cream liqueur
  • 350 ml. heavy cream

For espresso and white chocolate cream:

  • 100 grams white chocolate
  • 250 ml. heavy cream
  • 10 ml. espresso
  • 1/2 tsp. granulated coffee
  • Pinch of salt

For chocolate nougatine tuilles:

  • 50 grams butter
  • 100 grams glucose or corn syrup
  • 120 grams sugar
  • 120 grams crushed cocoa beans
  • Cocoa powder for decoration

Instructions

  1. Brownie: preheat oven to 170c degrees and grease the pan.
  2. In a large bowl melt chocolate and butter until completely dissolved.
  3. Add in eggs, sugar, vanilla and brandy and whisk until smooth.
  4. Add flour and salt and mix just until incorporated.
  5. Transfer the batter into the pan, level the top and bake for 15-20 minutes, until set at the edges but still slightly soft in the center.
  6. Cool completely at room temperature.
  7. Irish cream chocolate mousse: mix gelatin and water in a small bowl and set aside for 10 minutes until gelatin absorbs the liquid.
  8. In a small saucepan put milk, sugar and salt, and heat to simmering point.
  9. Beat the egg yolks until smooth.
  10. 10. Pour about 1/3 of milk mixture into the yolks while whisking until smooth. Then add the remaining milk and continue to mix just until blended.
  11. 11. Transfer the mixture back into the pan and cook over medium heat, sritting constantly with a spatula until mixture reaches 82-84c degrees and thickens slightly.
  12. 12. Dissolve the gelatin in the microwave and add into the mixture. Mix well and strain.
  13. 13. Pour the cream over the melted chocolate and whisk until incorporated. Add Irish cream and blend.
  14. 14. Cool the mixture about 15 minutes at room temperature.
  15. 15. Whip the cream to soft peaks and gently fold into the mixture, until glossy and rather thin mousse forms.
  16. 16. Pour the mousse over the brownie base and freeze for 4-5 hour or until completely frozen.
  17. 17. Espresso and white chocolate cream: chop the chocolate and put in a bowl.
  18. 18. Heat cream, expresso and granulated coffee to a simmering point and pour over the chocolate. Wait a minute, and beat until smooth and completely melted.
  19. 19. Cool the mixture in the refrigerator for at least 5-6 hours or until completely cold.
  20. 20. Chocolate nougatine tuilles: preheat oven to 190c degrees.
  21. 21. In a small pan put butter, glucose and sugar and cook over high heat until syrup begins to form.
  22. 22. Lower to medium heat, and cook until the mixture starts get a light amber shade (it reaches about 106c degrees).
  23. 23. Add in cocoa beans and mix until blended.
  24. 24. Transfer the mixture into a pan lined with baking paper and bake for 8-10 minutes until golden and bubbling.
  25. 25. Cool completely at room temperature until set. Break into asymmetrical pieces and set aside in a sealed container until assembly.
  26. 26. Assemble the cake: whip the cool white chocolate and espresso ganache until stable and creamy. Pour the ganache over the mousse layer and cool for 1 hour.
  27. 27. Decorate with nougatine tuilles, sprinkle some cocoa powder and serve.

Recipe Notes

  • Keep the cake in a closed container in the refrigerator for 5 days.
  • You can freeze the cake (without decoration) for up to 2 weeks.