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French Mocha Cake

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Today we are making a delicious mocha cake! With its delicious coffee whipped cream and whipped chocolate ganache, this delicious mocha cake is packed with an incredible amount of flavor and is truly a dream come true for any coffee lover out there! 

As a coffee lover myself, I always enjoy sharing coffee recipes! Since our delicious Italian Tiramisu recipe, I have been thinking about what coffee recipe I would really like to eat, and this coffee cake has it all!

With almost 0 added sugar, soft and creamy, this delicious mocha cake is pure happiness with every bite!

We can’t wait for you to make this easy cake at home!

Bon appétit!


Difficulty: pineapple goldpineapple goldpineapple gray

Prep time: 40 mins / Cook time: 20 mins / Servings: 10 people

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Chocolate Mirror Glaze

4¼ oz (120g) - Water (for gelatin)

¾ oz (20g) - Gelatin powder

7 oz (200g) - Water

12 oz (340g) - Stevia

6¼ oz (180g) - Heavy cream

5¼ oz (150g) - Cocoa powder


Chocolate Whipped Ganache

1.9 oz (55g) - Heavy cream

1.6 oz (45g) - Dark chocolate

3.5 oz (100g) - Heavy cream

Whipped Coffee Cream

7.75 oz (220g) - Heavy cream

1.75 oz (50g) - Coffee beans

1½ tbsp (18g) - Water

1 tsp (3g) - Gelatin powder

3.5 oz (100g) - Milk chocolate

0.5 oz (15g) - Coffee extract

Hazelnut Dacquoise

2.6 oz (75g) - Hazelnut flour

2.8 oz (80g) - Powdered sugar

1 tbsp (15g) - Flour

3 - Egg whites

1 oz (30g) - Xylitol

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

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


Chocolate Mirror Glaze

1 - Mix the gelatin into the water and set it aside to let it bloom. 

2 - In a large saucepan (or like us a saucier pan), add the stevia, heavy cream, and water. Stir together using a silicone spatula and gently bring to a boil for 1 minute. Then, remove from the heat. 

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".

For more recommended bakeware and cookware, check out our article: "The Best Non-Toxic Pots & Pans: Our Must-Have Cookware List".

3 - Microwave the gelatin for 10 seconds before adding it to the cream mixture.

4 - Finally, add in the cocoa powder and fully combine with a silicone whisk

5 - Transfer the glaze through a sieve into a large bowl to remove any lumps.

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

6 - Place a sheet of plastic wrap over the glaze, making sure it is in contact with it so that you avoid a skin being formed. Then, refrigerate for at least 3 hours.

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

Chocolate Whipped Ganache

1 - Pour the 1.9 oz (55g) of heavy cream into a saucepan and bring it to a boil.

2 - Next, add the dark chocolate to a mixing bowl and pour the hot cream over it. Let them sit for a couple of minutes and emulsify them together using a silicone spatula.

3 - When fully homogeneous, add the remaining cold heavy cream and mix until well combined. Cover with plastic wrap and refrigerate for at least 3 hours.


Coffee Whipped Cream

1 - Add the heavy cream and coffee beans to a saucepan and bring to a boil. Then, turn off the heat, cover with a towel and let the coffee infuse for 15 minutes.

2 - Next, mix the gelatin into the water and set it aside to let it bloom. 

Tip: We store our spices and small quantities in these mini glass bowls from Duralex while cooking.

3 - Add the milk chocolate to a large mixing bowl and pass the heavy cream through a sieve over it. 

4 - Then, emulsify the hot heavy cream and milk chocolate together until fully homogeneous, using a silicone spatula.

5 - Next, add the coffee extract and mix until well combined. 

6 - Finally, melt the gelatin in the microwave for about 10 seconds and mix it in the coffee cream. Cover the cream with plastic wrap and refrigerate for at least 3 hours.

Hazelnut Dacquoise

1 - Preheat your oven to 320°F (160°C).

2 - Whisk the hazelnut flour, powdered sugar, and flour together in a large mixing bowl and set aside. 

3 - Pour the egg whites into a stand mixer bowl and whip for about 2 minutes on medium speed 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! For more information, check out our detailed article "The Best KitchenAid Mixers & Blenders".

4 - When the egg whites turn foamy and bubbly, slowly pour the sugar in 2 batches. Once all the sugar has been added, whip for an additional 5 minutes or until stiff peaks. 

5 - Sieve the dry ingredients over the egg whites and gently fold them together with a spatula until homogeneous.

6 - Line a baking tray with parchment paper (or a silicone mat) and place a tart ring in the center. Then, pour all the dacquoise batter into the tart ring and spread it evenly using an offset spatula

7 - Transfer into a 320°F (160°C) oven and bake for about 15 minutes. When cooked, use a knife to cut all around the edges to help you remove the tart ring. Then, transfer the dacquoise to a cooling rack and let it cool completely. 

Tip: We recommend you use a paring knife for this task. We love these GrandTies knives and recommend this quality kit from GrandTies. They are made from high-carbon stainless steel and are very versatile. Check out our detailed product review video for more information.


Assembling The Mocha Cake

1 - Heat the set mirror glaze in the microwave until it reaches 89℉ (32℃). Then, transfer it to a jug.  

Tip: We recommend using a good kitchen thermometer for accuracy.

2 - Place the cooling rack with the dacquoise on it over a baking tray and carefully pour the mirror glaze over the dacquoise, making sure it is fully and evenly coated.

3 - Allow any excess glaze to drip off before carefully transferring the dacquoise to a serving plate, using an offset spatula.

4 - Whip the chocolate ganache and coffee cream and transfer each to separate piping bags with 2 different pastry tips of your choice. 

Tip: You may use a hand blender for this task: our must-have hand blender is the Braun Multiquick Technology.

5 - Pipe the whipped chocolate ganache and the whipped coffee cream over the glazed dacquoise and decorate with some hazelnut halves.

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

6 - Enjoy!

Watch our video for more details!

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

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🎬 Everything we used for this recipe:

🎥 Video gear

🍶 Kitchenware: Coming soon!

🍳 Ingredients: Coming soon!

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

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