Load image into Gallery viewer, Coffee Mousse Cake Recipe | How To Cuisine

                Load image into Gallery viewer, Preparing Coffee Mousse Cake | How To Cuisine

                Load image into Gallery viewer, Milk Chocolate Mirror Glaze Ingredients | How To Cuisine

                Load image into Gallery viewer, Hazelnut Sponge Cake Ingredients | How To Cuisine

                Load image into Gallery viewer, Coffee Mousse Ingredients | How To Cuisine

                Load and play video in Gallery viewer,  Coffee Mousse Cake Recipe Youtube Thumbnail | How To Cuisine
On Sale

Coffee Mousse Cake

This post may contain affiliate links. Please read our disclosure policy. 

This coffee mousse cake is creamy, soft, and will look amazing on your Christmas table! 

This recipe is for all the coffee lovers out here! This tasty mousse cake is made with a creamy and rich coffee mousse, a soft hazelnut sponge cake, and a shiny chocolate coffee mirror glaze.

The mousse is what we love the most about this dessert! It is very versatile and can be flavored with coffee or any other syrup of your choice. It has the perfect texture and will quickly make you and your guest fall in love with it!

Difficulty: pineapple gold pineapple goldpineapple gray

Prep time: 40 mins / Cook time: 15 mins / Servings: 8 people

- - - - - - - - - - - - - - - - - - - - - - - - - - -

Milk Chocolate Mirror Glaze

2.1 oz (60ml) - Water 

2 tsp (10g) -  Gelatin powder

5.3 oz (150g) - Monk fruit sweetener

2.6 oz (75ml) - Water

5.3 oz (150ml) - Corn syrup

2.6 oz (75ml) - Condensed milk

1 tbsp (15ml) - Coffee extract

5.3 oz (150g) - Milk chocolate


Hazelnut Sponge Cake

3 - Egg whites

1 tbsp (15g) - Monk fruit sweetener

1 - Egg

2.5 oz (70g) - Coconut sugar

2.6 oz (75g) - Hazelnut flour

2.3 oz (65g) - Butter (soft)

1.25 oz (35g) - Flour

½ tsp (2g) - Baking powder

Coffee Mousse

1 oz (30ml) - Water

1 tsp (5g) - Gelatin powder

6.2 oz (17ml) - Heavy cream

0.8 oz (25g) - Monk fruit sweetener

1½ tbsp (22g) - Coffee extract

1 oz (30g) - Coffee

10.6 oz (300g) - Heavy cream

- - - - - - - - - - - - - - - - - - - - - - - - - - - 

We advise that you prepare all the above ingredients before starting.

You will typically need: a scale, measuring cups, mixing bowls.

Milk Chocolate Mirror Glaze

1 - Combine the 2.1 oz (60ml) of water and gelatin powder into a ramekin, mix to combine using a spoon, and set it aside. 

2 - Next, add the water, monk fruit sweetener, condensed milk, corn syrup, and coffee extract to a saucepan (or like us a saucier pan). Place over medium heat and bring to a boil. 

3 - Then, add the milk chocolate into a large mixing bowl, pour the hot liquid over it, and mix using a silicone spatula until well combined. 

Tip: We store our ingredients in these mixing bowls and mini glass bowls from Duralex while cooking. We love Duralex for their quality products and low prices!

4 - Finally, microwave the gelatin for about 30 seconds (or until melted), pour it into the glaze, and stir until fully incorporated. Cover the mirror glaze with food wrap and refrigerate overnight. 

Tip: Help the planet by choosing biodegradable food wrap instead of plastic. 😊


Hazelnut Sponge Cake

1 - Preheat your oven to 338°F (170°C).

2 - Add the egg whites into a large mixing bowl and whip them using an electric mixer. When the eggs are turning white and foamy, slowly pour the monk fruit sweetener over them while continuously whipping. Then, keep whipping until soft peaks and set aside. 

Tip: We recommend this 7-speed hand mixer from KitchenAid for its quality and elegant design. For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

3 - Crack the egg into a stand mixer bowl, then add the coconut sugar and hazelnut flour to it. Next, whip on high speed until light and fluffy using the whisk attachment

Tip: The KitchenAid Artisan Design Series and the KitchenAid Professional 600 Series are superstars among stand mixers and will look amazing in your kitchen!

4 - Next, add the soft butter and whip again until completely smooth. 

5 - Add half of the meringue to the previous mixture and gently fold together using a silicone spatula and until well combined. 

6 - Then mix in the rest of the meringue, but only until just combined. Add the flour and baking powder to your sponge cake batter, and mix until well combined.

7 - Next, pour the batter over a baking tray lined with parchment paper and spread it evenly (about 0.59 in / 1.5 cm thick) using an offset spatula. Then, transfer into your oven and bake for about 15 minutes at 338°F (170°C).

8 - Once baked, slide the sponge cake out of the baking tray, and let it cool completely. Then, flip it upside down and gently remove the parchment paper. 

9 - Finally, cut 8 disks of the size of your silicone mold using a cookie-cutter and set them aside. 


Coffee Mousse

1 - Combine the water and gelatin powder in a small bowl. Mix with a spoon and set it aside.

2 - Add the 6.2 oz (175g) of heavy cream into a saucepan, alongside the monk fruit sweetener and the coffee extract. Roughly ground coffee beans. Place over medium heat and bring the cream to a boil. Then, turn off the heat, cover the saucepan with food wrap and infuse for 15 minutes. 

Tip: All-Clad is the gold standard for professional quality stainless steel cookware. If you want to learn more about All-Clad, check out our detailed article "The Ultimate Buyer's Guide To All-Clad".

3 - Next, pass the coffee cream through a sieve over a large mixing bowl. Adjust the weight of the cream by adding more heavy cream until you reach the 6.2 oz (175g) back. 

4 - Microwave the gelatin for about 30 seconds (or until melted), mix it into the cream using a spatula and set it aside. 

5 - Pour the 10.6 oz (300g) of heavy cream into a large mixing bowl and whip it using an electric mixer until soft peaks.

6 - Next, gently fold the whipped cream into your coffee mousse cream one half at a time. Transfer the mousse into a piping bag

7 - Fill ¾ of each of your silicone mold domes. Then, push a sponge cake disk down into the coffee mousse. 

Tip: If you want to learn more about silicone molds, check out:

8 - Scrape out the excess mousse from the silicone mold and transfer it into the freezer overnight. 


The next day... 


Finishing the Coffee Mousse Cake

1 - Transfer the glaze into a pitcher and microwave it until the temperature reaches 82°F (28°C). 

2 - Place a cooling rack over a baking tray, unmold the frozen coffee mousse cakes and place them on it. 

3 - Then, pour the first layer of mirror glaze over the mousse cakes and let it set for a couple of minutes. For a better result, we recommend you place them back in the freezer for about 5 minutes. Then, glaze a second time and let the excess glaze drip for a few seconds.

Tip: When glazing a cake, make sure to be self-assured and do it all at once. If you pour the glaze too slowly, you will have unglazed areas and will be tempted to pour more glaze over. If you do so, the glaze will leave imperfections on your cake and will be thicker in these specific areas.  

4 - Next, carefully pick up the mousse cakes using an offset spatula and transfer them onto a plate. 

5 - Finally, decorate them with fresh coffee beans. 

Tip: Here, we are using tweezer tongs for the pro touch.

6 - Enjoy!

Watch our video for more details!

- - - - - - - - - - - - - - - - - - - - - - - - - - - 

Disclaimer: baking/cooking times vary according to each appliance. Make sure to always control halfway through for success.

 - - - - - - - - - - - - - - - - - - - - - - - - - - - 

🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

- - - - - - - - - - - - - - - - - - - - - - - - - - - 

Enjoy our content? Support us! 💖

Patreon How To Cuisine


The information provided in this recipe is not nutritional or medical advice. Please read our disclaimer.

  • -
  • Regular price
    ( / )


    Customer Reviews

    Based on 1 review Write a review