Chocolate and coffee-I’m sure it’s a combination loved by many. Today, I have a recipe that blends coffee flavor well with chocolate.
Chocolate coffee mousse cake or mocha cake is a perfect recipe you would like to make for all your chocolate and coffee-loving clients.
The cake has a soft chocolate sponge, mellow coffee-flavored milk couverture mousse, and a hint of rum to enhance your tasting experience.
The sponge is a classic sift eggless chocolate cake flavored lightly with coffee powder. It’s light and airy. The frosting for the cake is a delicious milk chocolate and coffee mousse.
I have used rum in soaking syrup to enhance the coffee and chocolate flavor. It compliments these flavors very well.
Eggless Mocha Cake Recipe Video Tutorial
Why You’ll Love This Recipe?
- Packed with flavor: This cake is your ultimate chocolate and coffee flavor combination recipe. The ratio of both is perfectly balanced. I’m confident that this cake will become your go-to recipe whenever you want a coffee-infused chocolate cake.
- Easy to make: It isn’t very complicated as it has few elements. All you need to make is the chocolate sponge and coffee mousse, and gather roasted almonds for garnish.
- Best-ever coffee mousse: The cake is frosted with a coffee mousse. The mousse is made using milk chocolate and non-dairy whipped cream. It’s delicious, smooth, and super easy to make.
Important Ingredients In Chocolate Mocha Cake
- Coffee powder was used in the sponge, the mousse, and the soaking syrup. So all three components have coffee powder in them. I have used Nescafe instant coffee powder. You may use any other brand of instant coffee that you prefer.
- Natural cocoa powder: The sponge has been given the flavor of chocolate using natural cocoa powder. Since it’s acidic, it reacts with the buttermilk to make the cake softer.
- Milk couverture: For the mousse, I have used milk couverture chocolate. It’s sweeter, so it counterparts the darkness of cocoa powder and coffee.
- Non-dairy whipping cream: It is an essential ingredient for making the mousse. The right brand and consistency of the cream are significant in making a light mousse.
- Rum: for the soaking syrup, coffee, and rum has been added as dominant flavors. Rum compliments the overall taste of chocolate and coffee.
How To Make A Chocolate Mocha Cake?
- Prepare the sponge batter: First and foremost, bake your chocolate sponge. Simply gather your dry ingredients and wet ingredients in another bowl. Mix the two gradually and make a smooth, lump-free batter.
- Bake the sponge: Transfer the batter equally in two 6-inch tins and bake them at 180C (otg mode: lower rod only) for 35 -40 minutes until the toothpick comes clean.
- Time for coffee mousse: Next, get your coffee mousse ready. Melt milk chocolate first, and warm the cream with coffee powder. Mix the two to make a ganache. Mix it well. Now, beat the whipping cream until you get soft peaks, and add the ganache gradually.
- Garnishes: Roasted almonds add a unique flavor and a crunch to this cake. Simply roast sliced/slivered almonds in an oven at 200C (preheating mode) for 5-8 minutes or until they turn golden brown.
- Assembly: Cut the sponge into two halves to get four cake layers. Start assembling the cake by placing one sponge layer on a cake board and then soaking it with rum-based soaking syrup. Next, put a layer of mousse and even it out. Place the second sponge layer and repeat the process until all sponge layers are stacked. Give the cake a crumb coat and place it in the refrigerator to set. Give the cake a final layer and decorate using roasted almonds and a serrated knife for the design on top.
Chef Tips For The Recipe
Do not overbake the sponge.
Overbaking will make the cake chewy and may have a burnt taste.
Tip For Chocolate
You may use milk compound chocolate in place of couverture.
If you like a more dense chocolatey flavor, you can use dark couverture /compound in the mousse. It will change the flavor and color (overall look of the cake) to dark chocolate.
Rum Is Not Compulsory To Use
You can skip adding rum to soaking syrup if you do not wish to use alcohol. Or, you can use a few drops of rum essence too.
Tip For Whipping Cream
Use the whipping cream cold, but ensure it has been thawed well from the freezer. It should be beaten in cold bowls; after a few minutes of beating, the cream starts to form peaks.
Once peaks appear, tilt the bowl to check if there is no loose cream left and if it’s all beaten. Do not over-beat the cream as then the cream may appear grainy. When adding ganache to whipped cream, it should be very lightly warm. Since whipped cream is cold, it may seize the chocolate into small grains if the ganache is not warm.
How To Store this Chocolate Mocha Cake
Refrigerate the assembled cake and store it for up to 3 days. You can even cut slices and place them in an airtight box. This will help retain moisture in the sponge.
For storing just the sponge, cling-wrap and place it in an airtight container. It should stay good for up to one week in the refrigerator.
Place the leftover mousse in an airtight box and place it in the refrigerator for three days.
Other Easy to Bake Recipes
If you love this recipe, then you’ll love our Chocolate Blueberry Cake, 4-Inch Chocolate and Vanilla Cake, and Choco-lava Cake recipes.Print
- 190 g Flour
- 190 g Sugar
- 40 g Natural cocoa powder
- ½ tsp Baking soda
- 110 g Oil
- 1/2 tsp Apple Cider Vinegar
- 200 ml Milk
- ½ tsp Vanilla Essence
- ½ tsp Salt
- 5 g Instant Coffee Powder
- 160 g Milk couverture chocolate
- 7 g Instant Coffee Powder
- 80 g Fresh Cream
- 400 g Non-Dairy Whipping cream
For Soaking Syrup
- 40 ml Rum
- 100 ml Water
- 1+1/2 tsp Instant Coffee Powder
- Roasted Almond Flakes
- Coffee Beans
- Measuring cups and spoons
- Digital weighing scale
- Bowls and spoons
- 6-inch aluminum tins
- Cake Board
- Palette knife
- Pastry brush
- Serrated knife
- Piping bag
- Butter paper
Method for sponge:
- Preheat the oven at 180 (otg mode: upper rod + lower rod + fan). Grease and line two 6-inch aluminium tins with oil and butter paper.
- Now sieve all the dry ingredients in a bowl, ie. Flour, sugar, cocoa powder and salt.
- In another bowl, collect all the liquid ingredients, i.e., milk, vinegar, oil and vanilla essence.
- Now mix dry ingredients into liquid ingredients gradually and form a batter.
- Pour the batter equally into two 6-inch greased tins and bake it at 180c (otg mode: lower rod only) for 35 -40 mins until the toothpick comes out clean.
Method for Soaking Syrup:
- Mix all the ingredients to make syrup.
Method for Mousse:
- Melt the chocolate in the microwave.
- Warm cream and coffee together in the microwave.
- Mix the cream and melted chocolate together to get a smooth ganache.
- Beat whipping cream till you get soft peaks. Now, fold the ganache into the whipping cream to make the mousse.
Method for Roasted Almond Flakes:
- Take a baking tray lined with a silicon mat.
- Spread some almond flakes on the mat and bake them in the oven at 200C (preheating mode) for 5-8 minutes or until they turn golden brown.
- Demould the cake and divide them into two layers.
- Take the cake board on the turntable and put some mousse on the centre of the board.
- Place a layer of the sponge and soak it with the soaking syrup.
- Now, pipe the mousse and smooth it out with the help of a palette knife.
- Place a 2nd layer of sponge and repeat the same process as above with the remaining sponge layers.
- Now, pipe a thin layer of mousse on top and the sides of the cake to crumb coat it. Let it set in the fridge for 15-20 minutes.
- Now, frost the cake properly from the top and sides.
- To decorate it, stick the roasted almond flakes on the sides.
- Lastly, give a wavy pattern with a serrated knife on the top and place coffee beans randomly.
- Do not overbake the sponge, as that will make the cake chewy and may have a burnt taste.
- You may use milk compound chocolate in place of couverture.
- If you like a more dense chocolatey flavour, you can use dark couverture /compound in the mousse. It will change the flavour and colour (overall look of the cake) as per dark chocolate.
- You can skip adding rum to soaking syrup if you do not wish to use alcohol. Or, you can use a few drops of rum essence too.
- Use the whipping cream cold, but ensure it has been thawed well from the freezer. It should be beaten in cold bowls, and after a few minutes of beating, the cream starts to form peaks.
- Once peaks appear, tilt the bowl to check if there is no loose cream left and if it’s all beaten. Do not over-beat the cream as then the cream may appear grainy.
- When adding ganache to whipped cream, it should be very lightly warm. Since whipped cream is cold, it may seize the chocolate into small grains if the ganache is not warm.
- Prep Time: 20 minutes
- Assembly Time: 30-40 minutes
- Cook Time: 35-40 minutes