White Chocolate Mocha Mousse Cake

White Chocolate Mocha Mousse Cake ~ Easy elegance kicked up with a shot of espresso and smoothed out with some white chocolate. Layer this mocha mousse between two sheets of chocolate sponge cake and it will tempt even the most steadfast dieter.

White Chocolate Mocha Mousse Cake

White Chocolate Mocha Mousse Cake

Although, I should add that the steadfast dieter is my dear friend. It wasn’t so much the delectable element of the dessert that broke her will, but I used my mighty super power: bribery.

The deal: I promised to accompany her for a day of clothes shopping.  I’m not a shopper, in fact I kinda hate it. Being only five feet tall it’s actually no fun at all. Nothing fits, that is unless I want to dress to impress teeny bop boys by shopping in the kids section where the clothes do fit me or spend additional money for alterations.

Luckily, I remembered to throw in where ever we end up shopping, the mall had to have an Anthropologie and Sur La Table. While I love her company and she is funny as hell (laughter can get me through anything), I needed something to break up the dressing room marathon.

White Chocolate Mocha Mousse Cake

White Chocolate Mocha Mousse Cake

To family and those near and dear, you’ve been warned, if I come at you with a fork full, please just take a bite.  Let me know your thoughts. Easy. Otherwise by beggary or by bribery that fork full will be emptied.

A few notes:

  • For the instant coffee portion in the recipe, I like using Starbuck’s Via Bold blend best.
  • Garnish your mousse cake just prior to serving and not before then.
  • You can make this a day in advance or you can make the mousse cakes and keep them frozen for up to two weeks in an air tight container. If you do freeze this White Chocolate Mocha Mousse Cake, thaw it at room temperature for 30 minutes before serving.
  • You know, I have an affinity for mini cakes, so of course I used my Chicago Metallic Mini Cheesecake pan. If you do not have one, you can serve this dessert in a ramekin. If you do use the mini pan, take great care when removing each cake as they are delicate.
  • Other finishing options: Drizzle warm chocolate ganache over the top or use chocolate ganache frosting as you see in the picture.

White Chocolate Mocha Mousse Cake

Yields 12 2×3 mini cakes

Ingredients:

Mousse:

  • 9 ounces white chocolate, chopped
  • ¼ strong coffee
  • 2 teaspoons, instant coffee granules
  • 1 ½ cups heavy cream

Chocolate Sponge Cake (adapted from Epicurious):

  • 3 tablespoons cake flour (not self-rising), sifted after measuring, plus additional for dusting pan
  • 2 whole large eggs at room temperature
  • ½  cup almond flour
  • ½ cup unsweetened cocoa powder
  • 1/2 cup confectioners sugar
  • 2 large egg whites at room temperature
  • 1/8 teaspoon cream of tartar
  • 1/8 teaspoon salt

Instructions:

Mousse:

  1. Place chocolate and instant coffee granules in a heatproof bowl. Place bowl in a skillet with one inch of simmering water. Stir until melted and smooth, then add in remaining coffee portion to chocolate mixture. Remove from heat and let cool until a small dab on your lip feels warm.
  2. Whip cream to soft peaks, not stiff. Gently fold in a large spoonful of chocolate mixture. Continue folding in remaining chocolate mixture until both are well mixed.

Chocolate Sponge Cake (adapted from Epicurious):

  1. 1 tablespoon granulated sugar 2 tablespoons unsalted butter, melted, foam discarded, and butter cooled1. Beat whole eggs in a large bowl with a handheld mixer at high speed until eggs have tripled in volume and form a ribbon when beaters are lifted, 2 to 3 minutes. Reduce speed to low, then add unsweetened cocoa powder, almond flour and confectioners sugar and mix until just combined. Resift cake flour over batter and gently fold in.
  2. Beat egg whites in a bowl with cleaned beaters at medium speed until foamy. Add cream of tartar and salt and beat until whites just hold soft peaks. Add granulated sugar, then increase speed to high and beat until whites just hold stiff peaks.
  3. Fold one third of whites into almond mixture to lighten, then fold in remaining whites gently but thoroughly. Fold in butter, then pour batter evenly into a 15- by 10-inch shallow baking pan, spreading gently and evenly with offset spatula and being careful not to deflate (batter will be about 1/4 inch thick). Bake at 350.
  4. Bake 8 to 10 minutes, then cool in pan on a rack 10 minutes.
  5. Loosen edges of cake with spatula, then transfer cake (on paper) to a cutting board. Use a round cookie cutter and stamp out circles.

Assembly:

  1. Place sponge cake layer on bottom of pan or ramekin. Add a layer of White Chocolate Mocha Mousse.
  2. Repeat step one once more. Finish as preferred.
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27 Responses to “White Chocolate Mocha Mousse Cake”

  1. #
    1
    Jane Ko — September 20, 2010 @ 1:36 pm

    Love it, this looks so delicious! I will be trying this out in the near future. And your photos are gorgeous
    I would like to invite you to participate in my giveaway
    http://atasteofkoko.blogspot.com/2010/08/mini-pistachio-tea-cakes-40.html

    Reply

  2. #
    2
    Jen @ How To: Simplify — September 20, 2010 @ 3:42 pm

    These are absolutely beautiful!

    Reply

  3. #
    3
    Michelle — September 20, 2010 @ 5:33 pm

    I’ll go shopping with you if you feed me this. I’ll even try to alter your clothes. LOL I don’t sew, but I’m handy with the duct tape.

    Reply

  4. #
    4
    Sarah, Maison Cupcake — September 20, 2010 @ 5:45 pm

    These look fantastic! Really elegant!

    Reply

  5. #
    5
    Angie's Recipes — September 20, 2010 @ 6:39 pm

    These mousse cakes look fantastic! How did you manage the photos look so outstanding? Did you put them in a tent?

    Reply

    • Naomi replied: — September 20th, 2010 @ 7:13 pm

      Hi Angie,

      I’m not quite sure what you mean by a tent? Do you mean like a white box? Sorry, I’m a total photography novice. If so, no I don’t. I shoot outside away from the sun.

      Reply

  6. #
    6
    Brooke (Baking with Basil) — September 20, 2010 @ 7:25 pm

    I’m a sucker for chocolate and coffee in the same dessert! And topped with a fresh raspberry – no need for bribery here!

    Reply

  7. #
    7
    Kim — September 20, 2010 @ 7:44 pm

    Love it!

    Hey, if you ever wanna hit up Anthropologie or Sur La Table, hit me up. :o)

    [K]

    Reply

    • Naomi replied: — September 20th, 2010 @ 8:00 pm

      Oh we totally should!!! I would love that.

      Reply

  8. #
    8
    Katie @ goodLife {eats} — September 20, 2010 @ 9:41 pm

    These look amazing. One day I will master making pretty cakes like this. I love individual desserts too, they’re always such a nice presentation.

    Reply

  9. #
    9
    Su-yin — September 20, 2010 @ 10:41 pm

    Naomi, this looks absolutely gorgeous. Its almost midnight here and all I want is one of these mini cakes!

    Reply

  10. #
    10
    Rhonda ( The Dainty Baker) — September 20, 2010 @ 10:57 pm

    Naomi… I am offically dubbing you as the queen of desserts! these are beautiful!! … (they’re making my mouth water)!!

    Reply

  11. #
    11
    Carolyn Jung — September 21, 2010 @ 3:35 am

    Did you say mocha mousses? I am SO there. In fact, I’d give up a day of shopping for that. And that’s saying A LOT! ;)

    Reply

  12. #
    12
    Maria — September 21, 2010 @ 4:05 am

    Very elegant dessert. Almost too pretty to eat:)

    Reply

  13. #
    13
    katie — September 21, 2010 @ 4:36 am

    Wow they look stunning. The kind of thing you would expect to find it a top patisserie. Delicious!

    Reply

  14. #
    14
    Susan — September 21, 2010 @ 5:03 am

    They look gorgeous, and I bet they taste as delicious as they look.

    Reply

  15. #
    15
    Kim - Liv Life — September 21, 2010 @ 8:54 pm

    Mmm! These little treats look absolutely stunning!

    Reply

  16. #
    16
    Eliana — September 23, 2010 @ 3:25 pm

    Love that you used some coffee to enhance the flavor of the coffee. That’s totally the way to go. These beauties look awesome.

    Reply

  17. #
    17
    pam — September 24, 2010 @ 5:29 pm

    What temperature do we bake these at?

    Reply

    • Naomi replied: — September 24th, 2010 @ 5:58 pm

      Hi Pam,

      Bake at 350 F. I have added that to the recipe. Thanks for letting me know!

      Naomi

      Reply

  18. #
    18
    ingrid — September 27, 2010 @ 4:45 pm

    So pretty! I don’t know how you have the patience to make all these mini desserts.
    ~ingrid

    Reply

  19. #
    19
    Adela — September 30, 2010 @ 6:07 pm

    Well, now I KNOW for sure what’s the first dessert I’m gonna prepare on my first vacation day!

    Reply

  20. #
    20
    Quay Po Cooks — October 4, 2010 @ 4:13 pm

    Stunning photographs! Awesome dessert! A must try recipe!

    Reply

  21. #
    21
    Nina — March 28, 2013 @ 7:09 am

    How much granulated sugar in the egg whites?

    Reply

  22. #
    22
    Kelly — August 3, 2013 @ 11:54 pm

    I really want to make these but it doesn’t say how much coffee :(

    Reply

  23. #
    23
    Sara Chukoian @Green Global Travel — July 9, 2014 @ 5:55 pm

    Yum! This looks amazing. Definitely adding this to my cookbook!

    Reply

  24. #
    24
    Tiffany — August 19, 2014 @ 4:41 pm

    Wow! I love this! Seems easy too! Next dessert on the menu!

    Reply

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