This luxuriously smooth and creamy coffee mousse cake is a testament to simplicity meeting sophistication. Born from the Italian tradition of coffee-infused desserts, this no-bake wonder transforms just three main ingredients into a dessert that rivals those found in high-end patisseries. Perfect for coffee enthusiasts and dessert lovers alike, this recipe proves that sometimes the most straightforward approach yields the most remarkable results.
Ingredients
For the Mousse Base:
- 4 tablespoons (24g) instant coffee powder
- 20ml (4 teaspoons) whole milk
- 3 tablespoons (45ml) sweetened condensed milk
- 400ml (1⅔ cups) heavy whipping cream
- 10g (2 teaspoons) vanilla sugar
For the Coffee Glaze:
- 2 tablespoons (12g) instant coffee powder
- 2 tablespoons (25g) granulated sugar
- 2 tablespoons (30ml) hot water
Equipment Needed
- 7-inch (18cm) springform pan
- Aluminum foil
- Electric hand mixer
- Mixing bowls
- Spatula
- Measuring spoons and cups
Instructions
Preparing the Mousse Base
- In a small bowl, combine 4 tablespoons instant coffee with 20ml milk. Stir until completely dissolved.
- Add the sweetened condensed milk to the coffee mixture and stir until well incorporated.
- In a separate large bowl, pour in the heavy whipping cream and vanilla sugar.
- Using an electric hand mixer, beat the cream mixture until stiff peaks form (approximately 3-4 minutes).
- Gently fold the coffee mixture into the whipped cream until fully combined, maintaining the airy texture.
Assembling the Cake
- Line a 7-inch springform pan with aluminum foil, ensuring smooth sides.
- Pour the mousse mixture into the prepared pan.
- Gently tap the pan against the counter several times to release any trapped air bubbles.
- Smooth the top with a spatula.
Creating the Coffee Glaze
- In a small bowl, combine 2 tablespoons instant coffee, sugar, and hot water.
- Stir until completely dissolved and slightly cooled.
- Beat with a hand mixer until the mixture becomes slightly frothy.
Finishing Touches
- Place the cake in the freezer for exactly 3 hours.
- Remove from freezer and let stand at room temperature for 15 minutes.
- Carefully pour the coffee glaze over the top, ensuring even coverage.
- Return to the refrigerator until ready to serve.
Nutritional Information
Per serving (1/8 of cake):
- Calories: 285
- Protein: 3g
- Carbohydrates: 22g
- Fat: 21g
- Sugar: 18g
- Caffeine: 65mg
Timing:
- Prep time: 20 minutes
- Freezing time: 3 hours
- Total time: 3 hours 20 minutes
Pro Tips and Tricks
- Use high-quality instant coffee for the best flavor profile
- Ensure all ingredients are properly chilled before starting
- When whipping cream, stop as soon as stiff peaks form to avoid over-beating
- Use a warm knife dipped in hot water for clean slices
- Allow the cake to sit at room temperature for 5-10 minutes before serving
Variations and Substitutions
- Replace vanilla sugar with regular sugar and 1 teaspoon vanilla extract
- Create a mocha version by adding 2 tablespoons cocoa powder
- For a lighter version, use half-and-half instead of heavy cream
- Add 1 tablespoon of your favorite liqueur for an adult version
- Create a marble effect by reserving some plain whipped cream
Common FAQs
Q: Can I make this cake ahead of time?
A: Yes, this cake can be made up to 3 days in advance and stored in the refrigerator.
Q: Why isn’t my mousse setting properly?
A: The most common reason is under-whipped cream or too warm ingredients. Ensure everything is properly chilled.
Q: Can I use decaf coffee?
A: Absolutely! The texture and taste will remain the same, just without the caffeine.
Q: How long can I keep this cake frozen?
A: The cake can be frozen for up to 1 month if properly wrapped in plastic wrap and foil.
Storage and Make-Ahead Tips
- Store in the refrigerator for up to 5 days
- Can be frozen for up to 1 month (without glaze)
- Thaw frozen cake overnight in the refrigerator
- Add glaze just before serving if freezing
- Keep in an airtight container to prevent absorbing other flavors
