Coffee Chocolate Mousse Cake Recipe
## 
Coffee Chocolate Mousse Cake Recipe
### **Ingredients**
#### For the chocolate cake base:
- 100g dark chocolate (70%)
- 100g unsalted butter
- 80g sugar
- 2 eggs
- 50g all-purpose flour
- 1 tsp vanilla extract
- Pinch of salt
#### For the coffee mousse:
- 200ml heavy cream (cold)
- 100g white chocolate
- 2 tsp instant coffee (or espresso powder)
- 2 tbsp hot water
- 2 sheets gelatin (or 5g powdered)
#### For the chocolate mousse:
- 200g dark chocolate
- 250ml heavy cream (cold)
- 2 tbsp sugar
- 1 tsp vanilla extract
- 2 sheets gelatin (or 5g powdered)
#### Optional topping:
- Cocoa powder
- Chocolate shavings
- Coffee beans
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### **Instructions**
#### 1. **Make the chocolate cake base**
1. Preheat oven to 170°C (340°F). Line a 20cm (8-inch) springform pan with parchment paper.
2. Melt the chocolate and butter together (microwave or double boiler).
3. Whisk in the sugar, then add the eggs one at a time.
4. Add vanilla, salt, then fold in the flour.
5. Pour into the pan, bake for 15–20 minutes. Let cool completely.
#### 2. **Make the coffee mousse**
1. Soften the gelatin in cold water.
2. Mix instant coffee with hot water until dissolved.
3. Melt white chocolate gently and stir in the coffee.
4. Warm a small amount of cream (50ml), dissolve the drained gelatin in it, then mix into the chocolate-coffee mixture.
5. Whip the rest of the cream (150ml) to soft peaks and fold into the coffee mix.
6. Pour over the cooled cake base, smooth the top. Chill 30 min.
#### 3. **Make the chocolate mousse**
1. Soften gelatin in cold water.
2. Melt the dark chocolate and set aside.
3. Heat a small amount of cream (50ml) with sugar and dissolve the drained gelatin.
4. Mix into the melted chocolate with vanilla.
5. Whip the rest of the cream (200ml) to soft peaks and fold into the chocolate mixture.
6. Pour over the coffee mousse layer. Smooth and chill at least 4 hours (or overnight).
#### 4. **Decorate (optional)**
- Dust with cocoa powder, add chocolate curls or coffee beans for extra style.