Beginner chocolate cake with choco-café mousse for baking queens being all thumbs

Ok, Heidi would not have a pic for this accidentally small, thick, gone to seed choco cake with mousse au chocolate & café, but I swear it was overwhelming delicious!

I am not a chocoholic, I am not an addicted like all my female fellows, I do not even once eat chocolate bars, but I do love this cake … even if it was almost melted because it does not love to be transported for one hour in the legroom of a heated car 😦

recipe for a 16 & a 20 diametre spring form pan


  • 6 tbs butter, softened at room temperature
  • 1/4 cup canola oil
  • 1 cup sugar
  • 3 eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp instant coffee
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2  cups flour
  • 1 cup buttermilk
  • 3 sheets of gelatin
  • 3 eggs, size L
  • 2 tbs butter
  • 100 g chocolate 60% of cacao
  • 1/2 cup sugar
  • a pinch salt
  • 1/8 tsp cream of tartar
  • 1/2 cup cream
  • 1 tsp coffee liquor
  • 8 fresh hazelnuts, cracked

how to do

  • preheat the oven to 180 degree Celsius & line the bottom of two round baking forms (16 & 20 diameter) with parchment paper& grease the inner rim of the form
  • mix with a hand in a big bowl the canola & the butter
  • add the sugar & mix till it’s fluffy
  • add the eggs one by one & whisk after each
  • add the vanilla, cocoa, coffee, baking powder, baking soda & salt
  • mix until combined
  • add half of the flour & the buttermilk, then the rest of the flour & the buttermilk
  • beat the dough well until all is combined
  •  pour each into one of the two forms
  • put them into the oven for about 30 min, the smaller one will be baked faster
  • meanwhile soak the sheets of gelatin in accord with the package label
  • divide the eggs
  • melt the butter & chocolate in a small pot on the cooker
  • leave to cool to handwarm
  • beat in the yolks
  • beat the gelatin into the choco mix
  • beat the egg white until stiff
  • beat in the sugar, salt & the cream of tartar
  • beat the cream half stiff & add the cacao liquor
  • stir 3 tbs of the beaten egg white in the choco mix
  • to fold the rest of the beaten egg & cream in the choco mix
  • put the mousse for minimum 2 hours into the fridge
  • if you get the baking form out of the oven, let them cool for about 5 min
  • remove the baking forms
  • put the smaller form on the bigger baking base to cut an equal base & take the rest as crumble topping onto the upper mousse layer
  • spread 2/3 of the mousse on one cake base & put the second base on the top
  • spread the rest of the mousse on the second base
  • top the mousse with the choco crumble
  • deco the cake with some hazelnuts

look, smell & go for the show…

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