Coffee Cardamom Chocolate Mousse Cake – Irresistible!
Our local cafe, Olive & Co, does a mean coffee cardamom chocolate cake. It’s more of a torte really as it contains no flour. I’ve been wanting to try making something similar for ages and with the arrival of the new Divine chocolate baking bars, the time seemed right to give it a go. I give you my coffee cardamom chocolate mousse cake.
I had a look on line for inspiration and came across an American version of Ottolenghi’s chocolate truffle cake with cardamom and espresso. I adapted it slightly to make it metric friendly. I also swapped some of the dark chocolate for milk and changed the method, which seemed overly faffy. The result was more of a mousse cake than the dense fudgy version at Olive & Co, but it was still utterly delicious and most definitely decadent.
This coffee cardamom chocolate mousse cake contains a phenomenal amount of chocolate, eggs and butter, so it’s best saved for a special occasion. Fantastic as a dessert served with cream or crème fraîche, it also make a delicious afternoon tea treat. Eat this and I guarantee that you’ll need to sit down afterwards. It’s great for those with allergies as it’s naturally gluten free and contains no nuts. Chocolate cake is a wonderful thing, but the Middle Eastern combination of coffee and cardamom give this a more sophisticated and exotic quality – fusion food from the crossroads between east and west.
Divine have just launched 200g chocolate bars to add to their ever growing ethical and Fairtrade collection. They are designed specifically for baking, a 70% dark chocolate and a 38% milk chocolate. I was sent some to try, so I decided to make my coffee cardamom chocolate mousse cake with both.
- 250g (8oz) unsalted butter
- 60ml hot water
- 2 rounded tsp instant coffee
- 200g dark chocolate (I used Divine's 70% baking chocolate)
- 175g milk chocolate (I used Divine's 38% baking chocolate)
- 6 drops cardamom oil or 6 cardamom pods - seed removed and ground (I used Holy Lama spice drops)
- 5 eggs (I used duck eggs)
- 300g dark brown sugar
- 1/2 tsp salt
- 1 tsp cocoa powder
- Melt the butter in a medium sized pan over a low heat.
- Dissolve the coffee in the water and add to the butter.
- Break up the chocolate add to the pan and turn off the heat. Allow to melt then stir until smooth.
- Add the cardamom oil or ground cardamom and stir again.
- Beat the sugar, eggs and salt together with electric beaters on medium speed for six to ten minutes or until the mixture has tripled in volume and is thick and mousse like.
- Pour the chocolate mixture down one side of the bowl and fold in as gently as possible until just incorporated.
- Pour into a deep 23cm round silicone mould or lined cake tin.
- Bake at 160C for about an hour or until a skewer inserted into the cake comes out almost clean.
- Allow to cool, then turn the cake out onto a serving plate and dust with cocoa.
- Don't worry if the cake sinks and cracks, this is normal.
Other chocolate cake recipes made with real chocolate you might like
- 2-ingredient nutella cake (made with homemade nutella) via The Petite Cake
- Dense chocolate loaf cake via Kavey Eats
- Four bar chocolate fudge cake via Tin and Thyme
- Hazelnut & Orange Torte via Tin and Thyme
- Nigella’s chocolate pistachio cake via Tin and Thyme
- Pete’s chocolate and porter cake via Kavey Eats
- Ultimate chocolate and nutella cake via Supergolden Bakes
- Ultimate chocolate cake with white chocolate frosting via Casa Costello
Thanks to Divine for sending me some of their fabulous chocolate to try. I was not required to write a positive review and my opinions, as always, are my own.