This delicious coffee mousse cake with may, at first sight, look dedicated to the advanced baking masters. However, we promise you that less obsessed foodies can easily make this delicious cake too, by following the questions below carefully. Our Limu coffee adds a nice subtle coffee flavour to the recipe. The Ethiopian Limu tastes just like traditional coffee that contain dark chocolate flavour. Which is exactly why it combines this well with chocolate in this recipe. Without further ado, this is how you can make this delicious coffee mousse cake with Limu at home! Also, check out our other recipes here

What do you need?

For the cake layer:

  • 110gr butter on room temperature
  • 150gr of pure chocolate
  • 3 eggs, egg whites and yoke separated
  • 100gr of fine crystal sugar
  • 8gr of cacao powder
  • salt

For the coffee mousse:

  • 2 egg yokes
  • 100gr of sugar
  • 12gr of corn starch
  • 160ml warm milk (heated to about 25 degrees)
  • ½ tb of vanilla extract
  • 3 gelatine leaves
  • cold water
  • 250gr of whip cream

How to make coffee mousse cake?

Step 1: Grease a spring cake tin with a length of about 20cm and place baking paper inside.

Step 2: Heat the oven to 180 degrees celcius.

Step 3: Melt the chocolate and butter “au-bain marie” (add butter and chocolate in a bowl that fits inside of a pan. Add a layer of water in the pan and let it cook. Make sure that the bottom of the bowl doesn’t hit the water). Let it cool.

Step 4: Take the bowl out of the pan and add egg yolks.

Step 5: Add cacao powder and salt.

Step 6: Hustle the eggs with an electric mixer. Carefully add the sugar until the mixture hardens.

Step 7: Use a spatula to scoop the egg whites through the chocolate mixture.

Step 8: scoop the batter in the baking tin and bake for about 25 minutes.

Step 9: Let it rest.

Step 10: Continue with the coffee mousse by placing the gelatine leaves in cold water.

Step 11: Mix the egg yolks with the sugar and stir the corn starch.

Step 12: Add the warm milk and stir into a nice mixture.

Step 13: Place the mixture into a saucepan on low heat and cook until the mixture thickens.

Step 14: Take the saucepan off the heat and stir the Limu Coffee and vanilla through the mixture. Again, let it rest for a minute.

Step 15: Add the whipped cream with a spatula to the coffee mixture.

Step 16: Put the gelatine with a tablespoon of water into a saucepan on high heat and let it dissolve. Stir it through the mousse.

Step 17: Spread the mousse over the cake tin and smoothen it with a palette knife.

Step 18: Place in the refrigerator for at least 4 hours.

Step 19: Sprinkle cacao powder on top of the coffee mousse cake.