Mocha Mousse Hazelnut Cake

I’ve baked this Mocha Mousse Hazelnut Cake without any occasion. Or… actually I had a reason to bake a cake since my husband was away for a few days 🙂 Usually he loves tasting everything while I’m baking and this is the most annoying thing in my kitchen. So, I thought that I could use my quiet time in the kitchen to bake something very delicious.  As everyone in my family likes coffee it was easy for me to choose a mocha flavor. Then I decided to choose hazelnuts to make a perfect pair. You will love this cake composed of creamy and fluffy mocha mousse and crisp hazelnut cake. Be careful as this delicious flavor combination can be dangerous!


Hazelnut meringue

  • 1 tsp strong instant coffee granules
  • ½ tsp boiling water
  • 3 egg whites
  • 36g sugar
  • 90g pure icing sugar
  • 90g hazelnut flour

Mocha mousse

  • 2 tbsp cold water
  • 2 tsp unflavored gelatin
  • 1/2 cup hot coffee
  • 1 1/2 cups heavy whipping cream
  • 2/3 cup powdered sugar
  • 2 tbsp unsweetened cocoa powder
  • 1 tsp vanilla extract


To make hazelnut meringue

  1. Preheat oven to 180ºC. Slightly spray or grease two 21 cm round pans.
  2. Place the coffee in a small bowl, pour over the water and stir until the coffee is dissolved. Set aside.
  3. Mix hazelnut flour with icing sugar. Set aside.
  4. Whisk egg whites at medium speed for about 2 minutes until the whites are frothy. Increase the speed and continue to whisk while adding the sugar to make a stiff glossy meringue that stands in peaks when the whisk is lifted out.
  5. Gently fold in the hazelnut mixture and coffee and whisk until just combined.
  6. Transfer the meringue to a piping bag fitted with a 1.5cm plain tube.
  7. Starting in the centre of a pan, pipe a spiral of meringue. Repeat.
  8. Place in the heated oven and bake for 10 – 12 minutes.
  9. Turn off the oven and open the oven door so it is just ajar, then leave the discs inside until completely cool.

To make mocha mousse

  1. Before gathering your ingredients, place mixing bowl and beaters in the freezer to chill 5-10 minutes.  Chilling the bowl will help the whipped cream whip up faster and fluffier.
  2. In a small bowl, add 2 tbsp water.  Sprinkle gelatin over water, stir, then set aside for 1 minute to allow the gelatin to absorb the water.
  3. Pour the hot coffee into the bowl of gelatin and stir until the gelatin is completely dissolved. Once fully dissolved, set aside to cool.
  4. Retrieve your chilled mixing bowl and add heavy cream.  Beat cream on medium-high speed 1-2 minutes until it begins to thicken.  Reduce speed to low, then while still mixing, slowly add powdered sugar, then cocoa powder and vanilla.
  5. Continue mixing, and slowly pour in the cooled coffee/gelatin mixture.
  6. Return mixer to medium or medium-high speed and continue to beat until well blended, fluffy and soft peaks form.  Do not over-mix.  The mixture will firm up as it chills.

To ensemble the cake

  1. Line the base and sides of a lightly greased 24cm-round springform tin with non-stick baking paper. Carefully loosen the meringues from the baking paper and place 1 meringue in the base of the tin. Spoon the mousse into the tin and top with remaining meringue.
  2. Refrigerate for 3–4 hours or until set. Serve chilled, dusted with extra icing sugar.


Mousse recipe adopted from Glorious Treats.


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