Chocolate Espresso Mousse Cake

chocolate espresso mousse cake

Chocolate and espresso together in one title immediately lights up most eyes!! The Chocolate Espresso Mousse Cake was baked to celebrate my mom’s birthday. My mother is very diet conscious and is always upset when I am in the kitchen experimenting with my staples -butter, sugar and flour.

So a week before her birthday she requested me to bake something light and healthy for her big day. Although her request was a big turnoff for me, but I was compelled to consider it. And Thank God I gave into it! The Chocolate Espresso Mousse Cake was so delicious and sinful that it’s going to be made often in my house.

chocolate espresso mousse cake

The flourless and butterless cake has a melt in your mouth texture because of being baked by a special technique using a Bain Marie.

A Bain Marie is essentially a hot water bath. It is used for cooking delicate desserts like custards and cheesecakes. These desserts that mostly rely on eggs for their structure need to be baked at a gentle even temperature slowly so that the heat sensitive eggs don’t curdle. A Bain Marie does just that by absorbing the heat and distributing it gently and evenly around the dessert. It also prevents the top from drying out and cracking before the inside is fully cooked. I was always intimidated by the technique itself and hence never used it before.

But it’s fairly simple and impressive. The Chocolate Espresso Mousse Cake turned out absolutely luscious and silky smooth in texture.

chocolate espresso mousse cake

chocolate espresso mousse cake

It has a lovely light yet unique texture just like a chocolate mousse. Each bite just melts in your mouth, leading to a chocolate explosion. The bitter bold aftertaste of coffee shows the depth of flavour achieved in the final dessert.

The coffee flavor will be very strong, just like how I love it. In case you are more of a latte person than an espresso person, tone down the bitterness by using 1 tsp. Instant coffee in ⅔ cup of hot water and use this in place of the brewed espresso.

Chocolate Espresso Mousse Cake

Rating: 51

Prep Time: 25 minutes

Cook Time: 60 minutes

Total Time: 1 hour, 25 minutes

Chocolate Espresso Mousse Cake


  • 340 grams bittersweet or semisweet chocolate, chopped
  • ¼ cup heavy cream
  • ⅔ cup brewed espresso
  • 5 large eggs at room temperature
  • Pinch of salt
  • ½ cup sugar


  1. Butter a 9 inch springform pan and wrap the outside of pan with aluminium foil, to seal it watertight. Proof check twice because even good quality springform pans tend to let the water in. Now set the prepared pan in a larger pan, large enough to make a water bath or bain marie.
  2. Preheat the oven to 160 C or 325 F.
  3. Put the chopped chocolate with the cream and the espresso in a large heatproof bowl.
  4. Set the chocolate over a saucepan of simmering water, stirring gently until melted and smooth. Remove from heat.
  5. Using an electric mixer, whip the eggs, salt and sugar until they hold their shape or are at least double in volume.
  6. Fold half of the whipped eggs into the chocolate, then finish off with the remaining eggs.
  7. Scrape the batter into the prepared cake pan. Add warm water to the roasting pan so that it reaches halfway up the outsides of the springform pan creating a water bath.
  8. Bake for 55 minutes to 1 hour or until the cake is slightly firm, but will still feel soft in the center.
  9. Remove the cake pan from the water bath and set on a cooling rack until it is at room temperature.
  10. Release the outside ring of the springform pan.

chocolate espresso mousse cake

Since this cake tastes best when refrigerated, it’s best to refrigerate it for few hours or overnight and enjoy a slice the next day.

The recipe itself is fairly simple to master. The best part is that you need just 6 ingredients to make this delicious luscious Chocolate Espresso Mousse Cake. You won’t miss the richness of butter in this flourless cake. Just try using a good brand of chocolate for this cake because the better the quality of chocolate, the more sinful and chocolatey the cake turns out to be.

Do try this simple mousse cake recipe and be delighted with the results :).

Recipe adapted from David Lebovitz.

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