
Espresso Mousse
Cake

Espresso Mousse
Cake
Cake
A multilayered espresso mousse cake, this recipe combines chocolate, coffee and sponge cake – what’s not to love?
For the sponge cake you’ll need:
4 eggs
125 g castor sugar
125 g cake flour
15 ml strong espresso coffee
For the mousse filling you’ll need:
250 ml cream
300 g dark chocolate
4 eggs; separated
30 ml coffee liqueur
For the chocolate glaze you’ll need:
180 g dark chocolate
60 g icing sugar
120 g water
45 g butter
For the syrup you’ll need:
250 ml strong espresso coffee
180 ml brown sugar
For the sponge:
Note: The sponge is easier to slice if baked the day before. It also freezes very well if wrapped in cling film.
For the syrup:
In a small pot, boil the sugar and coffee together and then set aside to cool.
For the mousse:
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