Coffee mousse layered chocolate naked cake

Attention all coffee and chocolate lovers! This coffee mousse layered chocolate naked cake is a little slice of food heaven - simply irresistible.
1H 15M


Chocolate hazelnut cake
Coffee mousse


Coffee mousse layered chocolate naked cake

1.Preheat oven to 160°C. Grease and line base of pans with baking paper.
2.Combine chocolate and the water in a medium saucepan over low heat; stir for 4 minutes or until smooth. Remove from heat; cool slightly.
3.Beat butter and sugar in a large bowl with electric mixer until light and fluffy. Add eggs one at a time, beating until combined.
4.Stir in chocolate mixture, ground hazelnuts, sifted flour and cocoa in two batches. Divide cake mixture evenly into pans.
5.Bake cakes 1¼ hours or until cooked when tested. Stand cakes 5 minutes; turn top-side up onto wire racks to cool.
6.Make coffee mousse.

Coffee mousse

7.Dissolve gelatine in a heatproof jug with the boiling water; stir until gelatine dissolves. Combine coffee with the hot water in a heatproof jug. Add coffee mixture to gelatine mixture with marsala; stir to combine. Set aside.
8.Beat egg yolks and sugar in a small bowl with electric mixer until pale and thick. Place mascarpone into a large bowl; gently fold in egg yolk mixture.
9.Beat cream in a small bowl with electric mixer until soft peaks form; fold into mascarpone mixture.
10.Beat egg whites in a clean small bowl with electric mixer until soft peaks form; fold egg whites into mascarpone.
11.Fold cooled coffee mixture into mascarpone mixture.

Assembling and decorating cake

12.Trim cakes; split cakes in half. Secure one layer to cake board with a little mousse. Make a firm paper collar around cake using three layers of baking paper; staple paper to join.
13.Pour a third of the mousse over cake; smooth with a spatula. Continue layering with cake and mousse. Place cake in fridge for 6 hours or overnight.
14.Carefully remove paper collar from cake; dust cake with sifted cocoa powder. Trim flowers to fit cake. Wrap stems in florist’s tape; arrange flowers and cake topper on cake.

Unfilled cake is suitable to freeze for 3 months. Marsala is an Italian fortified wine; you can substitute Tia Maria or Bailey’s Irish Cream, if you like.


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