Chocolate Mousse Cake I – a delicious recipe with white sugar, butter, water, coffee, chocolate, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.
2
Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.
3
Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
4
Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.
4346
kcal
Calories
358
g
Fat
214
g
Carbs
117
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup white sugar, 2 cups butter, 1 cup water, 1 teaspoon instant coffee granules (optional), and more.
Yes, Chocolate Mousse Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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