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Coffee Mousse Cake

This recipe creates a sophisticated coffee mousse cake featuring a light butter cake base, a creamy coffee mousse filling, a simple brandy-infused syrup, and a rich dark chocolate ganache with a hint of raspberry. It requires careful layering and chilling for a delightful dessert experience.
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Servings: 12 people
Course: lunch/dinner
Cuisine: American
Calories: 5352.9
Ingredients Equipment Method Notes

Ingredients
  

Main
  • For the “Fluffy Light Butter” cake
  • 1 1/4 cups all purpose flour 570 cal
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter or margarine at room temperature 1220 cal
  • 3/4 cup + 3 tbsp sugar 720 cal
  • 3 eggs separated 210 cal
  • 2/3 cup milk 85 cal
  • 1 teaspoon vanilla extract 10 cal
  • pinch of cream of tartar
  • For the coffee mousse
  • 1 1/2 cups cottage cheese 330 cal
  • 1/2 cup sugar 390 cal
  • 2 tablespoons instant coffee 10 cal
  • 2 tablespoons vanilla extract 75 cal
  • 1 tablespoon brandy 40 cal
  • 2 tablespoons gelatin
  • 1/4 cup + 2 tbsp water
  • 4 egg whites 60 cal
  • pinch of cream of tartar
  • For the syrup
  • 1/4 cup water
  • 1/4 cup brown sugar not packed (140 cal)
  • 1/2 tablespoon brandy 20 cal
  • For the chocolate ganache
  • 8 ounces dark chocolate 1090 cal
  • 1 tablespoon raspberry sauce 50 cal
  • 1/2 cup milk 65 cal

Equipment

  • 1 Stand Mixer Or a powerful hand mixer for cake batter and whipping egg whites.
  • 1 Springform Pan Essential for easy cake removal and mousse layering.
  • 2 Saucepans One for syrup, one for ganache and melting gelatin.
  • 1 Heat-proof Spatula For folding delicate ingredients and stirring ganache.
  • 1 Whisk For various mixing tasks and achieving smooth textures.

Method
 

  1. Prepare the butter cake: Cream butter and sugar, then beat in egg yolks. Sift dry ingredients, then add to creamed mixture alternately with milk and vanilla.
  2. Whip egg whites with cream of tartar until stiff peaks form, then gently fold into the cake batter. Pour into a greased springform pan and bake until a toothpick comes out clean. Cool, then slice horizontally into two layers.
  3. Prepare the coffee mousse: Bloom gelatin in water. Blend cottage cheese, sugar, instant coffee, vanilla, and brandy until smooth. Gently warm a small portion of the cheese mixture, dissolve bloomed gelatin in it, then combine with the rest of the cheese mixture.
  4. Whip 4 egg whites with cream of tartar until stiff peaks. Fold the whipped egg whites into the coffee-cheese mixture until just combined, creating the mousse.
  5. Prepare the syrup: Combine water, brown sugar, and brandy in a saucepan. Bring to a simmer until sugar dissolves; cool slightly.
  6. Assemble the cake: Place one cake layer in the springform pan. Brush generously with cooled syrup. Spread half of the coffee mousse evenly over the cake layer.
  7. Top with the second cake layer, brush with remaining syrup, and spread the remaining coffee mousse over it. Chill the cake for at least 2-3 hours, or until the mousse is firm.
  8. Prepare the chocolate ganache: Melt dark chocolate with raspberry sauce and milk over a double boiler or in the microwave until smooth and glossy.
  9. Pour the warm ganache over the chilled cake, spreading evenly to cover the top. Return the cake to the refrigerator to chill for another 1-2 hours, or until the ganache is set.
  10. Carefully remove the springform pan sides. Slice and serve cold.

Notes

Ensure all dairy and eggs are at room temperature for the cake to achieve optimal emulsion and texture. When whipping egg whites, use a very clean, grease-free bowl and whisk for maximum volume. For the coffee mousse, dissolve the bloomed gelatin completely in a small amount of the warmed coffee-cheese mixture before incorporating it into the bulk to prevent lumps. Allow sufficient chilling time between layers and for the final mousse and ganache to set properly for clean cuts and a stable structure. For an elevated touch, consider using freshly brewed espresso concentrate instead of instant coffee for a more complex coffee flavor in the mousse.