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Coffee Chocolate Mousse Cake by Selasi Gbormittah

Celebrity recipe

0 Reviews

  • Vegetarian

About the bake

Great British Bake Off Runner up from series 7 has shared with us this tasty Coffee Chocolate Mousse Cake recipe. This cake is based on a coffee fluffy and airy sponge topped with a delicious praline paste with sumptuous chocolate nuggets. 

218Total Time
2Prep Time
18Bake Time
12Serves
Ambitious

Method

  1. Step 1:

    For the Praline Paste:

    Preheat oven to 170ºc fan/190ºc/ gas mark 5. 

  2. Step 2:

    Roast the nuts on a non-stick tray/silicone mat in the oven for 10 mins. Set aside.

  3. Step 3:

    Make a dry caramel with sugar. Pour the caramel onto the nuts and allow to harden. Blitz to a paste in a blender.

  4. Step 4:

    Fill a 30mm semi sphere mould with the paste and freeze.

    Storage

    Jar the rest and use in future bakes or on toast.

  5. Step 5:

    For the Nugget:

    Beat the butter and sugar until soft.

  6. Step 6:

    Add the dry ingredients and continue to mix. Add the salt and yolk and bring together to form a dough.

  7. Step 7:

    Freeze the mixture for 20 minutes.

  8. Step 8:

    Using a cooling rack or grater, grate the dough onto a tray.

  9. Step 9:

    Bake for 15-18 minutes. Allow to cool once baked. Toss the nuggets in cocoa powder and set aside until ready to use.

  10. Step 10:

    For the Coffee Sponge:

    Turn the oven up to 190ºc fan/ 200ºc/ Gas mark 6.

  11. Step 11:

    Mix together the yolk, vanilla and coffee and allow to dissolve.

  12. Step 12:

    Whip the egg whites and sugar to stiff peaks.

  13. Step 13:

    Fold in the yolk mixture gently, followed by the both flours.

  14. Step 14:

    Mix well and spread onto a pre lined tray.

  15. Step 15:

    Bake for approx. 8 mins and allow to cool once baked

  16. Step 16:

    For the Chocolate Mousse:

    Whip the cream to soft peaks.

  17. Step 17:

    Melt the chocolate and set aside.

  18. Step 18:

    Warm the eggs and sugar over a bain-marie to approx. 60c.

  19. Step 19:

    Whip the egg mixture until doubled in size (ribbon stage)

  20. Step 20:

    Gently mix in the melted chocolate.

  21. Step 21:

    Fold in the cream and mix well.

    Air Knocking

    Use immediately as this sets quickly.

    Be careful not to knock air out

  22. Step 22:

    For the Chocolate Glaze:

    Melt the chocolate, add the oil and set aside.

    Grapeseed Oil

    Grape seed oil is odourless/tasteless and can be found in any large supermarket.

  23. Step 23:

    Glaze the mousse at 40c.

  24. Step 24:

    For the Whipped Chantilly:

    Warm the cream and stir in the chocolate.

  25. Step 25:

    Chill in the fridge.

  26. Step 26:

    When ready to use, whip until soft peaks.

  27. Step 27:

    For the Assembly:

    Get your silicone mould ready. I used a 39.6 x 19.3 x 5.1 cm mould. Don’t worry if you do not have this. Use any mould you have readily available and follow the same process. Also remember, we are assembling upside down.

  28. Step 28:

    Firstly, fill the mould halfway with the mousse. Neatly place the frozen praline paste in the centre and press lightly.

  29. Step 29:

    Cover with some more mousse and then a layer of cake on top neatly. Press down to make sure the mousse fills the mould. Freeze for 4-6hours. Preferably overnight.

  30. Step 30:

    When ready, make the glaze. Pour the glaze over the cake.

  31. Step 31:

    Decorate with Chantilly, nugget and toasted hazelnuts. Serve with a nice cup of coffee.

Ingredients

  • For the Praline Paste

    • 100g Hazelnuts
    • 100g Almonds
    • 100g Billington's Unrefined Golden Caster Sugar
  • For the Nugget

    • 45g Unsalted butter
    • 30g Billington's Unrefined Golden Caster Sugar
    • 12g Ground almonds
    • 4g Cocoa powder
    • 80g Allinson's plain white flour
    • 15g Egg yolk
    • Pinch Salt
  • For the Coffee Sponge

    • 50g Egg whites
    • 40g Silver Spoon Icing Sugar
    • 40g Egg yolk
    • 5g Coffee granules
    • 2 tsp Nielsen-Massey Vanilla Bean Paste
    • 25g Allinson's plain white flour
    • 25g Corn flour
  • For the Chocolate Mousse

    • 3 Large eggs
    • 65g Billington's Unrefined Golden Caster Sugar
    • 210g Dark chocolate (40%-50%)
    • 355g Double cream
  • Chocolate Glaze

    • 300g Dark chocolate
    • 35g Milk chocolate
    • 40g Grapeseed oil
  • For the Whipped Chantilly (Optional)

    • 125g Double cream
    • 85g Chocolate (40%)

Utensils

  • Silicone mould (39.6 x 19.3 x 5.1 cm)
  • Blender
  • Baking tray
  • Grater
  • Whisk

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