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Espresso martini mousse cake recipe
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Prep Time:
40 minutes
Cook Time:
40 minutes
Total Time:
80 minutes
Indulge in the decadent Espresso Martini Mousse Cake - a triple-layered delight with cake base, espresso mousse, and white chocolate topping. Refrigerate for 8 hours for best results.
Ingredients:
  • 2 tsp espresso coffee granules
  • 60g dark chocolate, finely chopped
  • 50g unsalted butter, chopped
  • 110g (1/2 cup) caster sugar
  • 60ml (1/4 cup) hot water
  • 50g (1/3 cup) plain flour
  • 35g (1/4 cup) self-raising flour
  • 10.00 gm cocoa powder
  • 1 egg
  • 540g dark chocolate, finely chopped
  • 600ml thickened cream
  • 80ml (1/3 cup) Kahlua or any coffee-flavoured liqueur
  • 40.00 ml vodka
  • 100g white chocolate, finely chopped
  • 40.40 gm thickened cream
Instructions:
  • Preheat your oven to 160C (140C fan forced). Prepare a 22cm springform pan by lining the base with baking paper and allowing the edges to overhang. Grease the pan generously for easy release.
  • In a heatproof bowl, combine coffee, chocolate, butter, sugar, and water. Stir over simmering water until smooth, making sure the bowl doesn't touch the water. Remove from heat, then mix in flours, cocoa, and egg. Pour the batter into a prepared pan and bake for 25 minutes or until a skewer comes out clean. Allow the cake to cool completely in the pan before serving.
  • Create a luscious mousse by melting chocolate in a heatproof bowl set over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth, about 3-4 minutes.
  • Take the mixture off the heat and let it cool a bit. Whisk cream, liqueur, and vodka with electric beaters until soft peaks form. Gently fold the whipped cream into the chocolate mixture in 3 additions.
  • Spoon the mousse over the cake in the pan, tap gently on the counter to remove air bubbles, and use a spatula to create a smooth surface. Refrigerate for at least 6 hours or overnight to chill and set.
  • Create a decadent glaze by melting chocolate and cream together in a small saucepan over low heat until smooth. Let it cool slightly, then generously pour it over the velvety mousse. Allow it to chill in the fridge for 2 hours until perfectly set. Cut into elegant wedges and indulge in pure bliss.

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