The Chocolate Espresso Cake is a delightful combination of rich chocolate and coffee in an elegant tart, perfect for any occasion. The mousse is creamy and velvety, subtly balancing sweetness and bitterness, making it an absolute flavor bomb for chocolate and coffee lovers. The crust is wonderfully crisp, adding the perfect texture. This tart is sure to surprise and impress your guests!
How to Make a Rich Chocolate Coffee Mousse Cake
As a sweet tooth, I like to try new things now and then. This recipe combines delicious chocolate mousse with chocolate cake and crunchy chocolate curls.
A pinch of espresso powder is added to the chocolate cake. You don't necessarily recognize it as coffee, but it gives a deeper chocolate flavor. This is a perfect ending to a dinner or a delicious treat with tea.
If you’re a fan of rich chocolate flavors, you might also enjoy this Decadent Chocolate Truffle Cake, which is another must-try for serious chocolate fans.
Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.
Need more inspiration?
- You can find video recipes on my YouTube channel.
- And don't forget to save the recipes on Pinterest, so you can easily find them again next time!
📖 Recipe
RECIPE CARD
Ingredients
Cake
- 1 stick butter, unsalted
- 1 cup sugar
- 3 tablespoons Dutch unprocessed cocoa
- 2 eggs, size L
- 1½ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon espresso powder
- ½ teaspoon baking soda
- 1 cup water, temperature ca. 100 °F (37 °C)
Filling
- 6 oz dark chocolate
- ¼ cup whole milk
- 1 teaspoon espresso powder
- ½ stick butter, unsalted
- ⅓ cup mascarpone
- ¾ cup cream
Decoration
- 2 oz. dark chocolate
- 2 oz. Milk Chocolate
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
Cake
- Preheat the oven to 320°F.
- Grease two 8-inch (20-cm) round cake pans and sprinkle them with flour (tap out the extra flour).
- Line the bottoms of the pans with parchment paper.
- Mix the unsalted butter and sugar until light and fluffy.1 stick butter, 1 cup sugar
- Add the cocoa powder while mixing at a low speed.3 tablespoons Dutch unprocessed cocoa
- Add the eggs one by one, mixing until fully incorporated.2 eggs
- Mix the flour, baking powder, espresso powder, and baking soda on medium speed.1½ cup all-purpose flour, 1 teaspoon baking powder, 1 teaspoon espresso powder, ½ teaspoon baking soda
- Gradually pour in the warm water and continue mixing until the batter is smooth.1 cup water
- Divide the batter evenly between the two cake pans.
- Bake for 30–40 minutes, or until a skewer inserted into the center of the cakes comes out clean.
- Once baked, reduce the oven temperature to 300 ℉.
- Cut the top off the cake to make it flat. Leave the other cake in the pan.
Filling
- Melt the dark chocolate using a double boiler (bain-marie) and mix with the espresso powder, milk, and butter.6 oz dark chocolate, ¼ cup whole milk, 1 teaspoon espresso powder, ½ stick butter
- Allow the mixture to cool to about 100 ℉.
- Beat the mascarpone and cream together until soft peaks form.⅓ cup mascarpone, ¾ cup cream
- Gently fold the mascarpone and cream mixture into the cooled chocolate.
- Spread the filling evenly over the cake left in the pan.
- Place the second cake on top of the filling.
- Let the cake set in the fridge for at least one hour to firm up.
Decoration
- Melt the dark chocolate using a double boiler. Spread the melted dark chocolate onto parchment paper.2 oz. dark chocolate
- Meanwhile, melt the milk chocolate.2 oz. Milk Chocolate
- When the dark chocolate starts to harden slightly, use a brush to smear melted milk chocolate on top, creating a marbled effect.
Finish the Cake
- Decorate the top of the cake with chocolate curls and a dollop of cream if desired.
- Enjoy your delicious cake!
Notes
- Fridge: This cake will stay in the refrigerator for two days.
- Freezer: The cake will be kept in the freezer for up to a month. Let it defrost slowly in the fridge.
Nutrition
Leave a Reply