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mocha mousse cake slice

Mocha Mousse Cake

This mocha mousse cake is a rich mix of moist chocolate cake, silky coffee mousse, and glossy ganache. Each bite blends deep chocolate and espresso flavors in a smooth, creamy texture that feels straight out of a café.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 8
Course: Dessert
Cuisine: Café-style
Calories: 420
Ingredients Method Notes

Ingredients
  

Chocolate Cake Base
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk room temperature
  • ½ cup hot coffee
  • ½ cup vegetable oil
  • 1 large egg
  • 1 tsp vanilla extract
Mocha Mousse
  • 1 cup heavy cream
  • ½ cup bittersweet chocolate chopped
  • 1 tbsp instant espresso powder
  • 1 tbsp sugar
  • 1 tsp gelatin powder optional
  • 2 tbsp cold water
Chocolate Ganache
  • ½ cup heavy cream
  • ½ cup bittersweet chocolate chopped
  • Pinch of salt

Method
 

Step 1 – Bake the Chocolate Cake
  1. Preheat the oven to 350°F (175°C). Grease and line an 8-inch round pan.
  2. Whisk together flour, cocoa, sugar, baking soda, and salt.
  3. In another bowl, mix buttermilk, oil, egg, and vanilla.
  4. Combine wet and dry ingredients, then stir in the hot coffee.
  5. Pour the thin batter into the pan and bake for 25–30 minutes or until a toothpick comes out clean.
  6. Let the cake cool completely.
Step 2 – Prepare the Mocha Mousse
  1. If using gelatin, bloom it in cold water for 5 minutes.
  2. Heat ¼ cup of cream with espresso powder and chocolate until smooth.
Cool slightly.
  1. Whip the remaining cream and sugar until soft peaks form.
  2. Fold in the chocolate mixture (and gelatin if using).
  3. Spread evenly over the cooled cake. Chill for at least 3 hours.
Step 3 – Make the Ganache
  1. Warm the cream until it just starts to simmer.
  2. Pour over the chopped chocolate and pinch of salt. Stir until smooth and shiny.
  3. Spread over the chilled mousse layer. Chill again for 1 hour before serving.

Notes

  • Chill each layer properly for clean, even slices.
  • For stronger coffee flavor, add an extra teaspoon of espresso powder.
  • The cake freezes well—store slices in airtight containers for up to a month.