05/07/2024
Mocha Mousse Cake
This decadent cake is a celebration of coffee and chocolate! Layers of moist chocolate cake cradle a rich mocha mousse, all finished with a light and fluffy whipped cream topping. It's perfect for a special occasion or whenever you deserve a delightful treat.
Ingredients:
Chocolate Cake:
1 cup all-purpose flour
1 cup granulated sugar
½ cup cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup buttermilk
¼ cup vegetable oil
1 large egg
1 teaspoon vanilla extract
½ cup hot coffee
Mocha Mousse:
1 cup heavy whipping cream
¼ cup powdered sugar
1 cup semisweet chocolate chips
1 teaspoon instant coffee granules
Whipped Cream Topping:
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Garnish:
Chocolate shavings or cocoa powder
Instructions:
Prepare the Chocolate Cake: Preheat your oven to 350°F (175°C). Grease and flour a round cake pan. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, whisk together buttermilk, oil, egg, vanilla extract, and hot coffee. Add the wet ingredients to the dry ingredients and mix until just combined. Pour batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely on a wire rack.
Make the Mocha Mousse: In a saucepan over medium heat, bring the heavy whipping cream to a simmer. Remove from heat and add the chocolate chips and instant coffee granules. Let sit for 5 minutes, then whisk until smooth and glossy. Let the mixture cool completely (at least 2 hours).
Whip the Cream: In a chilled bowl, use an electric mixer to whip the heavy whipping cream for the mocha mousse until stiff peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff. Fold the cooled chocolate mixture into the whipped cream until just combined.
Assemble the Cake: Once the cake is cool, slice it in half horizontally to create two layers. Place one cake layer on a serving plate. Spread the mocha mousse evenly over the top. Top with the second cake layer. Frost the entire cake with the remaining whipped cream. Garnish with chocolate shavings or cocoa powder.
Refrigerate the cake for at least 2 hours before serving. Enjoy!
