Wednesday, October 10, 2012

Coffee Mousse Cake

The thought of making a mousse cake is always a little tedious but when you get down to work, its a cake walk.....and the restless me .......finally put it up together like this ...

I started off with a Basic chocolate sponge cake for the base.
Beat 3 eggs with 4 tablespoons of sugar on high speed until they are creamy and airy as well. Sieve 7 tablespoons of all purpose flour, 2 tablespoons of cocoa powder three times and set aside. Line a springform pan with wax paper and preheat the oven at 180 degree Celsius. Stop the beater and fold in the flour spoon by spoon gently to ensure the batter is airy. Pour into in the pan and bake it for 15 minutes, check if the poker comes out clean..and the sponge is done - set it to cool on a wire rack.
Mix one tablespoon of instant coffee power ( I have used Bru in this recipe ) into half a cup of warm water and mix well. Add 2 tablespoons of coffee liqueur to it ( I have used Kahlua). Pour it over the sponge all over and let it soak in the coffee Kahlua mixture & set aside.

Mix 3 Tablespoons of corn starch in 1 cup of milk and set aside.
Add 2/3 cup of granulated sugar and 2 tablespoons of instant coffee powder to 2 cups of milk and let it boil on medium heat.
In a bowl -take 3 teaspoons of unflavored gelatine( abt 10gms approx.) and add 3 tablespoons of ice cold water and let it  form into a gel,do not stir.
Stir the milk and sugar to ensure that it has melted.As it starts to boil add the cornstarch mixed milk and stir well to avoid lumps and turn off heat when it forms a smooth custard. Now add the gelatine and stir well , it will melt away easily in the hot custard.
Pour into a bowl and cover with a cling wrap in such a way that it does not form a thick layer on top. Let it cool.
Now whip up chilled cream( a cup / 250ml) , no sugar added. Fold the cream into the custard and pour it over the sponge and set it to chill for about 3 hours. Once set ... make small circles on the top as in the pic - i used a Wilton 1M tip to make it look even. gently scoop out the mousse.
 Detach the mould - run a knife around to see that it comes off neatly.Dust with cocoa powder through a seive and fill in the circles with chocolate ganache.
Decorate the sides with wafer sticks..
This is a rich dessert - when each slice is heavenly - ignore the waistline :) Am not quite convinced with the pic quality - Its high time I familiarised with the new gadgets that made its way into our household.


  1. looks fabulous and tempting..

  2. Absolutely delicious and kudos to your neat work...Perfect..

  3. This really beautiful cake Vidya, Love it.

  4. Rich and delicious cake..
    Beautifully decorated.

    Divya's Culinary Journey

  5. fab decoration dear. Thanks for visiting my space. Happy to follow u

  6. wow, that looks fabulous! Loved the pics too...


  7. Hi, I plan to make this today, but the recipe does not say how many cups of heavy cream should I use to make the whipped cream. Can you please let me know.

    1. Thanks Ramya - u wil need 250 ml of chilled cream thats almost a cup.
      have edited the recipe.