If you love the flavour combo of coffee and chocolate, I am sure you’ll fall in love with this coffee mousse cake. This scrumptiously rich cake is made with an Oreo cookie crust at the base, a slightly boozy Kahlua and coffee cream cheese mousse layer and a smooth decadent dark chocolate Ganache layer on top.
Don’t let the appearance fool you, this cake is actually very simple to make. It requires no baking, just a little patience for cooling and setting between the layers. It’s a great recipe to make in advance.
For a non-alcohol version just omit the Kahlua, but this caffeinated cake is definitely more for adult taste buds.
Coffee Mousse Cake (no bake)
If you love the flavour combo of coffee and chocolate, I am sure you’ll fall in love with this coffee mousse cake. This scrumptiously rich cake is made with an Oreo cookie crust at the base, a slightly boozy Kahlua and coffee cream cheese mousse layer and a smooth decadent dark chocolate Ganache layer on top. Don’t let the appearance fool you, this cake is actually very simple to make. It requires no baking, just a little patience for cooling and setting between the layers. It's a great recipe to make in advance. For a non-alcohol version just omit the Kahlua, but this caffeinated cake is definitely more for adult taste buds.
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Ingredients
Crust
- 1 Pack Oreo Cookies (125g pack) Finely crushed
- 1 Tbsp Unsalted Butter Melted
Coffee Mousse Layer
- 2 Tbsp Strong Instant coffee/espresso granules
- 1 Tbsp Hot water
- 250 Grams Plain Cream Cheese Softened to room temperature
- 1 Cup Icing/Powdered Sugar
- 2 Tbsp Kahlua Coffee Liqueur Optional
- 1 Cup Fresh Whipping Cream (250ml)
Chocolate Ganache Topping
- 100 Grams Good quality dark chocolate I used 70% mild Lindt Chocolate
- 100 ml Fresh Cream
- 1 tsp Vanilla Extract
Instructions
Crust
- Prepare an 18 – 20 cm round, removable bottom, springform cake tin by lining the bottom with baking paper, then cut a strip for the sides that will go all the way around the cake tin. (If you have a strip of acetate for the sides that would be even better, but I rely on simple methods in my kitchen and the baking paper worked well enough). Secure by locking the springform which will pinch the paper between the tin's bottom and sides. Ensure that the baking paper is as smooth as possible, especially on the sides as this will affect the appearance and texture of your finished cake. It is worth taking a few extra minutes for this step
- Finely crush your Oreo cookies, including the icing and place in a medium mixing bowl
- Melt the butter and pour it into the cookie crumbs, mixing until they are all thoroughly coated
- Pour the cookie crumbs into the bottom of the lined cake tin and use the back of a spoon or a spatula to pack it tight and smooth it
- Place it in the fridge while you prepare the mousse layer
Coffee Mousse Layer
- Dissolve the the coffee into the hot water and set aside to cool
- In a large bowl, combine the softened cream cheese and sifted icing/powdered sugar, then add in the Kahlua liqueur if you are using it and then dissolved coffee. Mix until well combined and ensuring there are no lumps
- In a separate bowl, or the bowl of a stand mixer, use an electric hand or stand mixer to whip the cream until it forms stiff peaks
- Very gently fold the whipped cream a bit at a time into the cream cheese mixture. Try not to knock out the air but ensure that it is well combined. I usually do a third of the cream at a time
- Once is mixed through, pour the mousse mixture onto the cookie base in the cake tin, smooth out the top and place back into the fridge
- Chill for at least 2 – 4 hours (This is quite a soft mousse so will not set solidly as it's made with cream cheese and no gelatine). You can also cover leave it in the fridge overnight and add the Ganache layer the next day if you wish
Chocolate Ganache Topping
- Grate or chop the chocolate very finely and place into a bowl
- Heat the cream in a small saucepan over medium heat until very hot but not boiling (remove when small bubbles start to appear around the edge). Feel free to do this in the microwave oven, I just find it easier to control on the stove
- Remove from the heat and add the vanilla, then pour over the chocolate shavings and immediately cover the bowl with a well sealing plate or plastic wrap (You do not want the heat or steam to escape as this is what melts the chocolate)
- Leave for 5 minutes then remove the cover and mix through with a whisk or spoon until the chocolate is mixed through and velvety smooth
- This will take a few minutes to incorporate. Then set aside to cool a little for a couple of minutes
- Remove the mousse cake from the fridge and pour the Ganache layer over the top of the mousse layer and smooth with a spatula or the back of a spoon. Try to work as quick as you can so that the warm Ganache does not melt the mousse or start setting while you are still busy
- Place it back in the fridge for at least 2 hours before serving
- Once the Ganache is set, very gently loosen the outside ring of the cake tin. Then, leaving the baking paper around the sides of the cake, gently loosen the bottom/base of the cake from the baking paper and slide onto your serving plate or cake stand. Now very gently peel the baking paper off the sides of the cake. Decorate if you wish or serve as is
- Remember to keep this cake refrigerated before and after serving
Notes
For a non-alcohol version just omit the Kahlua, but this caffeinated cake is definitely an adult’s treat.
This is quite a soft mousse so it will not set solidly as it’s made with cream cheese and no gelatine. The chilling/setting time is therefore very important. And keeping it refrigerated so that the mousse doesn’t soften, is the best storing advice.
Tried this recipe?Post your pics and tag us at @my_homemade_kitchen_za or #myhomemadekitchen!
This was delicious!
Thank you so much for the feedback! I really appreciate it