Chocolate Espresso Mousse Cake

1 stick (113gr) butter
1 cup (200gr) sugar
1/2 cup (45gr) natural cocoa powder
2 eggs
1 1/2 cups (185gr) all purpose flour
1 teaspoon (5gr) baking powder
1 teaspoon (5gr) espresso powder
1/2 teaspoon (2.5gr) baking soda
1 cup (250ml) warm water

Preheat oven to 325F. Butter two 8-inch round baking pans, sprinkle some flour into the pans, shake it around and tap the excess off. Line the bottoms with two 8 inch circles of parchment paper. Set aside.
In a mixer fitted with the paddle attachment, mix together the butter and sugar until light and creamy. On low speed, add the cocoa and mix until incorporated. Add the eggs, one at a time, beating well after each addition. Scrape the bowl with a spatula to make sure they are properly mixed in. Add the flour, baking powder, espresso powder and baking soda and mix on medium-low speed while slowly adding the warm water and mix until smooth. Divide the batter between the prepared pans and bake for 30 to 40 minutes or until a toothpick inserted in the middle comes out clean. Let cool to room temperature and unmold the cakes.

Soaking syrup:
15g sugar
15g water

Heat the sugar and water in a small saucepan over low heat until the sugar has dissolved. Let cool,set aside.

6 oz semisweet chocolate, chopped
1/4 cup (62.5ml) whole milk
1 teaspoon espresso powder
1/2 stick (55gr) butter
1 egg yolk
1 cup (250ml) heavy cream, cold
1 tbsp kahlua
8g gelatine powder
15g water
30g Varlhona crunchy perles (optional)

In a bowl set over a pan of simmering water (make sure that the bowl fits snuggly over the pan and does not touch the water), melt together the chocolate, milk, espresso powder and butter. Remove from the heat and let cool to lukewarm. Meanwhile, sprinkle the gelatine over the water in a small bowl and let it bloom. Heat the bowl in a microwave for 10 seconds to liquefy the gelatine, stir until gelatine is dissolved. Whisk in the egg yolk, kahlua and cool gelatine mixture. In a mixer, whip the cream to medium peaks and fold it into the chocolate mixture. Lightly fold in the crunchy perles.
Ganache glaze:
70g semisweet chocolate, chopped
100g heavy cream
5g butter

Place the chopped chocolate in a bowl. Scald the cream and immediately pour it over the chocolate. Let it sit alone for 30 seconds, then stir until the mixture is smooth. Stir in the butter.

Prepare an 8-inch mousse ring (I don’t have a mousse ring so I used a pan with a removable bottom). Place a cake layer on the bottom and soak the surface with the soaking syrup. Pour in the mousse and let it set for 10 minutes or so in the refridgerator. Soak both sides of the second layer with syrup and place it on the mousse. Pour over the ganache glaze and let the whole cake set, for at least 2-3 hours. Decorate as desired.

– I’ve actually made this cake before way way back in March for another friend. Last time, I added a crispy chocolate feuilltine layer to the mousse to add some extra texture, so you might want to add that if you make this cake.


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2 responses to “Chocolate Espresso Mousse Cake”

  1. Emily says :

    This looks too complicated for me to whip up quickly, but I hope I get to try these someday.

  2. daniellaliza says :

    I did a straight chocolate mousse cake the other day(
    but I love the idea of adding the espresso twist, thanks for the inspiration 🙂

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