Coffee Cake with Coffee Mousse
Do you like coffee? Then this is the cake for you! A dessert with a bold and delicate flavor at the same time.
The base is a simple Coffee Water Cake to make. For the surface, I decided to indulge the cake with a delicate coffee mousse.
It’s a simple, delicious creation, perfect for a meal’s end.
I often propose this dessert to my guests, especially those who love coffee, and they are always pleasantly surprised by its goodness. Let’s start baking.
A hug, Giusi.
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- Preparation time: 50 Minutes
- Portions: 6 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Coffee Cake with Mousse
- 2 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2.8 oz coffee
- 1/4 cup water
- 1 1/2 tbsp baking powder
- 1 egg
- 1/2 cup vegetable oil
- 1 1/4 cups whipping cream (Already sweetened)
- 1.4 oz coffee
Tools
I used a 28 cm smart cake pan. Thanks to the groove on the base, the smart pan allows better filling of our desserts.
But if you don’t have it, a regular pan will work just fine: simply scoop out the surface of the cake slightly with a spoon when it is ready, thus creating a groove for the mousse.
- 1 Smart cake pan
Steps for the Coffee Cake with Mousse
Using a hand whisk, mix the sugar with the egg. Add the water, oil, and coffee, and blend well.
At this point, start adding the flour in batches along with the baking powder and work the batter well.
Pour the mixture into a greased and floured pan.
Bake at 356 degrees Fahrenheit in a static oven.In my case, using a 28 cm pan, only 20 minutes of baking were needed. If you use a smaller pan, extend the baking by 10 minutes and always do the toothpick test.
Let the cake cool completely in the pan before turning it over.
In a bowl, whip the cream with electric whisks after refrigerating it for a couple of hours. When the cream is semi-whipped, add the cold coffee.
Continue whipping until a nice, firm cream forms.
Place the obtained cream in a piping bag (or you can spread it directly with a spatula over the cake) and start decorating.Finally, dust with unsweetened cocoa.
As you can see from the presentation photo and the images below, I always enjoy decorating it in different ways. Let your imagination run wild!
The cake with coffee mousse is ready to be enjoyed.
Storage
This cake, being filled with a cream-based mousse, should be stored in the refrigerator.
Cover the cake with a cake dome or plastic wrap to prevent it from absorbing odors and consume it within 2-3 days at most.
For best enjoyment, you can take it out of the refrigerator about 10 minutes before serving.
