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
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
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:
- 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.
- 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 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.
- 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.
- 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.
- Bake 8 to 10 minutes, then cool in pan on a rack 10 minutes.
- 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:
- Place sponge cake layer on bottom of pan or ramekin. Add a layer of White Chocolate Mocha Mousse.
- Repeat step one once more. Finish as preferred.
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
These are absolutely beautiful!
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.
These look fantastic! Really elegant!
These mousse cakes look fantastic! How did you manage the photos look so outstanding? Did you put them in a tent?
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.
I’m a sucker for chocolate and coffee in the same dessert! And topped with a fresh raspberry – no need for bribery here!
Love it!
Hey, if you ever wanna hit up Anthropologie or Sur La Table, hit me up. :o)
[K]
Oh we totally should!!! I would love that.
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.
Naomi, this looks absolutely gorgeous. Its almost midnight here and all I want is one of these mini cakes!
Naomi… I am offically dubbing you as the queen of desserts! these are beautiful!! … (they’re making my mouth water)!!
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! 😉
Very elegant dessert. Almost too pretty to eat:)
Wow they look stunning. The kind of thing you would expect to find it a top patisserie. Delicious!
They look gorgeous, and I bet they taste as delicious as they look.
Mmm! These little treats look absolutely stunning!
Love that you used some coffee to enhance the flavor of the coffee. That’s totally the way to go. These beauties look awesome.
What temperature do we bake these at?
Hi Pam,
Bake at 350 F. I have added that to the recipe. Thanks for letting me know!
Naomi
So pretty! I don’t know how you have the patience to make all these mini desserts.
~ingrid
Well, now I KNOW for sure what’s the first dessert I’m gonna prepare on my first vacation day!
Stunning photographs! Awesome dessert! A must try recipe!
How much granulated sugar in the egg whites?
I really want to make these but it doesn’t say how much coffee 🙁
Yum! This looks amazing. Definitely adding this to my cookbook!
Wow! I love this! Seems easy too! Next dessert on the menu!
Hi! I am a little confused for the sponge cake. In the directions it says 1 Tbl. granulated sugar 2 Tbl. unsalted butter, melted under the directions. Was that supposed to be in the ingredients list instead?
so cute! :3
What do you mean 1/4 strong coffee for the mousse?
Yeah the mini cakes looks wonderful but … ingredients are not accurate. Last two questions are unanswered ? or I cannot find them. So what is 1/4 of strong coffee ? 1/4 cup ?
And indeed the butter is missing.
Possibly please let me know. Thank you
They are absolutely stunning. The kind of thing you’d expect to find in a high-end patisserie. Delicious!
Thank you for sharing this delectable vanilla cupcake recipe! This recipe was deserving of a review. I followed the recipe to the letter. I have used it in my own bakeries.