Chocolate mousse cake

Xavier Baldwin
3.3 4
75 mins
75 mins


Servings: 16
  • 750 g Whipped cream
  • 125 g coffee beans (strong roasting)
  • 300 g Milk chocolate
  • 7-10 Tbsp Fat and flour
  • 125 g Dark chocolate coating
  • 4 Eggs (Gr. M)
  • 7-10 Tbsp Salt
  • 125 g Sugar
  • 1 package Vanilla sugar
  • 150 g Flour
  • 25 g + 2 tablespoons cocoa
  • 2 TEASPOONS Baking Powder
  • 7-10 Tbsp Cling film


  1. 1

    For the mousse, bring cream and coffee beans to the boil, remove from the heat and allow to steep for about 5 minutes. Break the milk chocolate into pieces. Pour cream through a sieve into another pot and heat it up.

  2. 2

    Melt chocolate in it. Pour into a mixing bowl and cover directly on the surface with cling film. Allow to cool slightly, then place in the refrigerator for at least 4 hours, preferably overnight.

  3. 3

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease the bottom of a springform pan (26 cm Ø) and dust with flour. For the sponge cake, chop the dark chocolate coating coarsely. Melt in a hot water bath and let it cool down for about 5 minutes.

  4. 4

    Separate eggs. Beat the egg whites and 5 tablespoons of cold water with the whisks of the mixer until stiff, gradually adding 1 pinch of salt, sugar and vanilla sugar. Whisk the egg yolks and stir into the beaten egg white.

  5. 5

    Add the liquid chocolate coating while stirring. Mix flour, 25 g cocoa and baking powder, sieve onto the egg foam and carefully fold in.

  6. 6

    Pour the sponge mixture into the springform pan and smooth it down. Bake in a hot oven for 20-25 minutes. Let the sponge cake cool down in the tin on a cake rack. Remove the sponge cake from the tin and cut through horizontally once.

  7. 7

    Whip the chocolate cream with the whisks of the mixer until thick and creamy. Spread approx. 2⁄3 of the cream on the lower base. Place the second base on top. Add the rest of the chocolate cream and spread loosely.

  8. 8

    Chill for about 2 hours. Just before serving, dust with 2 tablespoons of cocoa.

Nutrition Facts

380 kcal
32 g
24 g
6 g