Skip to main content
218Total Time
2Prep Time
18Bake Time

Coffee Chocolate Mousse Cake

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


  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.


    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.


  • For the Praline Paste

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

    • 45g Unsalted butter (softened)
    • 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%)


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

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.