Chocolate Mousse Cake I

    6 hours

    Oooooooh! Chocolate ...

    33 people made this

    Serves: 16 

    • 1 cup (225g) caster sugar
    • 1 cup (230g) butter
    • 1 cup (250ml) water
    • 1 teaspoon instant coffee granules
    • 16 (30g) squares semisweet chocolate
    • 8 eggs
    • 1/2 cup (125ml) thickened cream
    • 1 tablespoon icing sugar

    Prep:10min  ›  Cook:1hr50min  ›  Extra time:4hr cooling  ›  Ready in:6hr 

    1. Preheat oven 175 degrees C (350 degrees F). Grease one 24cm springform pan.
    2. Heat caster sugar, butter, water, coffee and chocolate in a 3-litre saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the pan with foil.
    3. Bake at 175 degrees C (350 degrees F) 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.

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    Reviews in English (20)


    This tasted really good and it was a hit but I'm not sure if it turned out or not. The cake rose beautifully in the oven and about 15 minutes of cooling it fell. Is it supposed to do that? As good as it tasted I would make it again though.  -  04 Apr 2004  (Review from Allrecipes US | Canada)


    I think this recipe is absolutely delicious! My sister and brother and I all love this recipe.  -  22 Apr 2001  (Review from Allrecipes US | Canada)


    This recipe is simple and should taste excellent, but I am not a big coffee/chocolate fan and this has a very strong coffee taste to it. Has anyone tried it without the coffee?  -  19 Sep 2005  (Review from Allrecipes US | Canada)