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.

  • 45 mins preparation
  • 1 hr 15 mins cooking
  • Serves 12
  • Print


  • 2 deep 20cm round cake pans
  • 30 centimetre round wooden cake board
  • stapler
  • small offset metal spatula
Chocolate hazelnut cake
  • 200 gram dark chocolate, (70% cocoa) broken into pieces
  • 2 cup (500ml) water
  • 250 gram butter
  • 2 1/2 cup (550g) brown sugar
  • 6 eggs
  • 1 cup (100g) ground hazelnuts
  • 2 cup (300g) self-raising flour
  • 1/2 cup (50g) cocoa powder
Coffee mousse
  • 2 teaspoon powdered gelatine
  • 1/4 cup (60ml) boiling water
  • 2 tablespoon coffee granules
  • 2 tablespoon hot water
  • 1/4 cup (60ml) marsala
  • 2 eggs, separated
  • 1/2 cup (110g) caster sugar
  • 500 gram mascarpone cream
  • 300 millilitre thickened cream
  • 1 tablespoon cocoa powder
  • fresh organic succulents or silk flowers
  • floral tape
  • cake topper


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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