Naual Hansen

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Decadent coffee mousse dessert


Creamy and decadent coffee & chocolate mousse dessert in the shape of cake. The base for the cake is a thin layer mostly made of wheat flour, sugar, plantbased milk, oil and mineral water. There is a bit of instant coffee powder in it that elevates the flavour. The cake batter is simple to make though it requires a stand mixer. Cake base should be baked in a preheated oven at 180 degrees Celsius for 12 min.

Coffee chocolate mousse is simple to prepare especially with store bought cream cheese. I used homemade cashew cheese that I prepared just before making the batter. I used 160 gr of raw cashews and soaked them in hot boiling water for 1 hour and 30 min. After draining I blended them with 1.1 dcl of water into a silky smooth cream paste. 


Using a high speed blender is necessary to reach the perfect smoothness of cream cheese. 

To make a smooth mousse I used a stand mixer to blend all ingredients together, then poured it over the cake base and set it in the freezer overnight.


Mirror glaze is basically made of sugar syrup, cocoa powder and agar as a stiffener. Once it’s made it should cool down but not totally and poured over the frozen cake while still having runny consistency. 


Delicious mousse cake with chocolate mirror glaze
Prep Time 45 minutes
Course Dessert
Servings 12 servings


  • Oven


For the cake base:

  • 70 gr of sugar;
  • 1/2 tsp of granulated instant coffee;
  • 2 tbsp. of dark cocoa powder;
  • 100 gr of wheat flour;
  • 1 tsp. of baking powder;
  • 0.5 dcl of sunflower oil;
  • 1 dcl of warm plantbased milk (70 degrees Celsius);
  • 1 dcl of sparkling water.

For the moka chocolate mousse:

  • 2.5 dcl of vegan liquid whipped cream;
  • 100 gr of sugar powder;
  • 4-5 tbsp. of prepared strong espresso (cold);
  • 220 gr of homemade cashew cream cheese or softened vegan cream cheese;
  • 120 gr of dark chocolate;
  • 60 gr of vegan nougat with 30% of hazelnuts (or vegan milk chocolate).

For the chocolate mirror glaze:

  • 125 gr of sugar + 1,4 dcl of water, for the syrup;
  • 3 tbsp. of dark cocoa powder + 1,3 dcl of water + 0.5 dcl of vegan cooking cream, for cocoa mixture;
  • 1,5 tsp. of agar + 1 dcl of water.

For decoration:

  • some chopped almonds.


Instructions for the cake base and mousse:

  • Melt together chocolate and nougat, set aside and let it cool down to room temperature. Stir occasionally. This will be used later for the mousse.
  • Preheat the oven at 180 degrees Celsius.
  • Put dry ingredients in a stand mixer and mix together for 2 min.
  • Add sparkling water, oil and plantbased milk and mix the batter at the highest speed.
  • Grease the 20 cm springform with oil and dust it with some flour.
  • Pour in the batter and bake it for 12 min at 180 Celsius degrees. Level it out and let it cool down completely.
  • Mix whipped cream into a stable foam.
  • While mixing at high speed start adding first sugar powder, then melted chocolate with nougat, vegan cream cheese and strong espresso, making sure that all the ingredients are well incorporated and mixed.
  • Pour the mousse over the cake base, level it out and put in the freezer for minimum 6 hours or overnight.

Instructions for the chocolate mirror glaze:

  • Syrup: cook together sugar with water into a syrup by stirring with a wire whip, let it simmer for 4 min. Set aside. 
  • Cocoa mixture: dissolve cocoa powder with water until it gets a fine creamy consistency. Add cooking cream and stir well.
  • Blend together syrup with cocoa mixture and stir with a wire whip. Set aside.
  • Put in a pot agar with water and bring to a boil while constantly stirring with a wire whip. Let it simmer for 1 min. Add blended mixture and keep stirring gently with a wire whip for 3-4 min. Remove from the stove and cool it down to slightly warm room temperature, it should still keep runny consistency.
  • Take the cake out of the freezer and pour the mirror glaze all over it.
  • Decorate with chopped almonds. Store the cake in the refrigerator or freezer.

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