Coffee Chocolate Mousse Cake

2 servings
20 min
25 min
Very Easy




  • Place the cooled sponge cake in a dry 8" springform pan. Combine the ingredients for the coffee syrup together and stir to dissolve. Sprinkle it over the sponge cake. Cover and keep aside.
  • Cream the mascarpone and sugar until smooth and fluffy. Whisk the cocoa into the melted chocolate. Add 1/3 of the mascarpone mixture into chocolate and whisk until light. Fold in the remaining mascarpone until there are no white streaks.
  • Heat the agar agar flakes soaked in water and stir to melt the agar agar. Heat the milk on another flame. When the agar-agar flakes are dissolved, test to check if it ready to use. Stir it in the hot milk with a whisk.
  • Strain it to remove any undissolved agar-agar particles. Slowly pour it in into the chocolate-mascarpone mix, while whisking it. Pour it in the springform pan and refrigerate, while you prepare the next layer.
  • Cream the mascarpone, sugar and yoghurt together until smooth & fluffy. Heat the soaked agar-agar with the water. Heat the coffee on another flame. When agar-agar mix is ready, stir it in the hot coffee. Strain and whisk into the mascarpone mix until smooth. Pour over the chocolate layer. Refrigerate.
  • Remove from the springform pan. Dust with cocoa powder or chocolate curls Cut into individual slices and serve.

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