Black Coffee Cake with Cappuccino Mousse
This Black Coffee Cake is packed with coffee-infused prunes and dark chocolate and topped with an airy cappuccino flavored cream cheese mousse and chocolate covered espresso beans.
Equipment
- 1 8" inch cake pan
- 1 hand mixer or stand mixer with whisk attachment
Ingredients
Black Coffee Cake
- 200g (7oz) dried prunes finely chopped
- 1 cup strong hot coffee
- 340g (12oz) dark chocolate coarsely chopped
- 1 cup unsalted butter cut into cubes
- 4 large egg yolks
- 4 large eggs
- ⅓ cup granulated sugar
- 1¼ cup all-purpose flour
- 2 tbsp black cocoa powder **
- 1 tsp espresso powder
- ½ tsp kosher salt
Cappuccino Mousse
- 2¼ tsp powdered gelatin ***
- 3 tbsp cold water
- 1 cup heavy cream cold
- 227g (8oz) cream cheese room temperature
- 2 tbsp powdered sugar
- 1 cup white chocolate chips
- ¼ cup strong coffee room temperature
- ¼ tsp kosher salt
Garnish
- ⅓ cup chocolate covered espresso beans
- 1 tsp gold luster optional
Instructions
For the Cake
- Preheat the oven to 350°F. Grease and line an “8 cake pan with parchment paper. Set aside.
- Place the prunes in a medium-sized bowl and pour the coffee over top. Set the prunes aside to soak for 30 minutes.200g (7oz) dried prunes, 1 cup strong hot coffee
- While the prunes are soaking, place the chocolate and butter in a heat-proof bowl. Create a double boiler by placing the bowl over the mouth of a small saucepan filled a third of the way with simmering water. Make sure there are about 1-2 inches of room between the surface of the water and the bottom of the bowl. Stir the chocolate and butter occasionally until they melt and form a cohesive mixture.340g (12oz) dark chocolate, 1 cup unsalted butter
- While the chocolate is melting, beat the eggs, yolks, and sugar together until frothy. When the chocolate has melted, pour it into the egg mixture and quickly whisk the two together to prevent cooking the eggs. Stir in the coffee-soaked prunes.4 large egg yolks, 4 large eggs, ⅓ cup granulated sugar
- In a separate bowl, place the flour and add the salt and espresso powder. Sift in the black cocoa and whisk to combine. Fold the flour mixture into the chocolate mixture until no streaks remain.1¼ cup all-purpose flour, 2 tbsp black cocoa powder **, 1 tsp espresso powder, ½ tsp kosher salt
- Pour the batter into the prepared pan and bake for 35-40 minutes or until the cake is set in the center. Let the cake cool in the pan for 10 minutes before inverting onto a cooling rack. Let cool completely.
For the Mousse
- Pour the water into a small bowl. Sprinkle the gelatin over the surface of the water and set it aside to gel.3 tbsp cold water, 2¼ tsp powdered gelatin ***
- Pour the cream into a bowl and whisk on high using a hand mixer or stand mixer until stiff peaks form. Set the whipped cream aside.1 cup heavy cream
- In a separate bowl place the cream cheese. Sift in the powdered sugar, and beat until fluffy. Melt the white chocolate in the microwave in 30-second bursts. Add the chocolate to the cream cheese mixture along with the salt. While whisking constantly, slowly stream in the coffee.227g (8oz) cream cheese, 2 tbsp powdered sugar, 1 cup white chocolate chips, ¼ cup strong coffee, ¼ tsp kosher salt
- Place the set gelatin in the microwave for 15 seconds. Pour the now melted gelatin into the coffee mixture and fold in the whipped cream until no streaks remain. Cover and transfer the mousse to the fridge. Chill for 2 hours.
To Assemble
- Take the set mousse out of the fridge and whisk it to loosen it up. Pile the mousse on top of the cake and, using an offset spatula, create a series of pleasing swoops. Top the cake with the chocolate-covered espresso beans and finish with a dusting of gold luster, if desired.⅓ cup chocolate covered espresso beans, 1 tsp gold luster
Notes
** If you can't find black cocoa powder, you can use regular cocoa powder instead but your cake won't be as dark as mine.
*** This equates to one packet. If you're vegetarian, you can use agar flakes instead, but only use about a teaspoon.
**** To make the cake into brownies, pour the batter into a greased 8x8" pan lined with parchment paper. The oven temperature and bake time remain the same.