Servings: cake
3 colored mousse cake with coffee
Enchanting cake with coffee mousse, raspberry mousse, and dark cake layer on a biscuit base. The cake is time-consuming due to lots of waiting/cooling time in the fridge between making the elements. On the other hand, you don't need to spend a lot of time in the kitchen actually making the cake.
Equipment
- Kitchen Scale
- Deciliter Measure
- Springform
- Baking Paper
- Blender
- Bowl
- Oven
- Whisk
Ingredients
Dark biscuit base
- 250 gram Digestive biscuits
- 100 gram Butter
- 28 gram Brown sugar
- 15 gram Cocoa powder
Coffee Mousse
- 2 pcs. Egg
- 45 gram Sugar
- 65 gram Dark chocolate
- 200 gram Cream
- 50 gram Strong coffee
- 3 pcs. Gelatin Sheets
Dark cake base
- 2 pcs. Egg
- 100 gram Sugar
- 90 gram Wheat Flour
- 12 gram Cocoa powder
- 10 gram Baking Soda
Raspberry Mousse
- 250 gram Raspberry from frozen - thawed
- 4 pcs. Gelatin Sheets
- 75 gram Water
- 100 gram Sugar
- 250 gram Whipping Cream
Instructions
Dark biscuit base
- First, prepare the springform pan.
- Line the bottom of the springform pan with baking paper and place cake collar around the inner edge of the form.
- Blend the biscuits into fine crumbs.
- Then add melted butter, brown sugar, and cocoa powder.
- Mix everything together.
- Finally, distribute the mixture at the bottom of the form and press it firmly.
- Place the biscuit base in the fridge.
- Meanwhile, start making the coffee mousse.
Coffee mousse
- Soak the gelatin in cold water.
- Next, whisk sugar and eggs until fluffy, whisk the cream, and melt the chocolate.
- Now melt the gelatin in the coffee, then fold this into the egg mixture.
- Fold the chocolate into the egg mixture, then finally the fluffy cream.
- Take the dark biscuit base out of the fridge and pour the mixture over the base.
- Place the cake in the fridge for at least 4 hours.
Dark cake layer
- First, preheat the oven to about 200 degrees Celsius (392 degrees Fahrenheit).
- Whisk eggs and sugar until fluffy.
- Sift flour, cocoa, and baking powder into the egg mixture and fold it gently.
- Now take a new springform pan, grease the edges, and line the bottom with baking paper.
- Pour the batter into the form and bake the cake for 5-7 minutes.
- Remove the cake layer and let it cool.
- Once the cake layer and coffee mousse have cooled, place the layer on top of the mousse and put the cake back in the fridge.
- In the meantime, start making the raspberry mousse.
Raspberry mousse
- Soak the gelatin in cold water.
- Bring raspberries, water, and sugar to a boil, then blend it.
- Whip the cream into a whipped cream and mix it with the raspberry puree.
- Pour the mousse over the cake and put it back in the fridge for at least 3 hours.