Coffee Cardamom Chocolate Mousse Cake – Irresistible!

Coffee Cardamom Chocolate Mousse Cake

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.

Coffee Cardamom Chocolate Mousse Cake

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 Baking Chocolate

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.

0 from 0 votes
Coffee Cardamom Chocolate Cake
Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins

A surprisingly light mousey chocolate bake made sophisticated with the Middle Eastern flavours of coffee and cardamom. Naturally gluten free.

Course: Afternoon Tea
Cuisine: Middle Eastern
Keywords: cake, cardamom, chocolate, coffee, gluten-free
Servings: 12 slices
Author: Choclette
  • 250 g 8oz unsalted butter
  • 60 ml hot water
  • 2 rounded tsp instant coffee
  • 200 g dark chocolate I used Divine's 70% baking chocolate
  • 175 g 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
  • 300 g dark brown sugar
  • 1/2 tsp salt
  • 1 tsp cocoa powder
  1. Melt the butter in a medium sized pan over a low heat.
  2. Dissolve the coffee in the water and add to the butter.
  3. Break up the chocolate add to the pan and turn off the heat. Allow to melt then stir until smooth.
  4. Add the cardamom oil or ground cardamom and stir again.
  5. 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.
  6. Pour the chocolate mixture down one side of the bowl and fold in as gently as possible until just incorporated.
  7. Pour into a deep 23cm round silicone mould or lined cake tin.
  8. Bake at 160C for about an hour or until a skewer inserted into the cake comes out almost clean.
  9. Allow to cool, then turn the cake out onto a serving plate and dust with cocoa.
Recipe Notes

Don't worry if the cake sinks and cracks, this is normal.

Adapted from Ottolenghi: The Cookbook

We Should Cocoa LogoThis coffee cardamom chocolate mousse cake is my entry for We Should Cocoa, the fab monthly chocolate challenge that’s just finishing it’s sixth year. It’s anything goes for August, so an easy month to enter.


Other chocolate cake recipes made with real chocolate you might like

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.



    • Leave a Reply

      15th August 2016

      The ingredients don’t bear close scrutiny Angie, but it’s jolly delicious and a great cake for a gathering.

  1. Leave a Reply

    Becca @ Amuse Your Bouche
    15th August 2016

    Oh my gosh this sounds divine – no pun intended 😉 I’m not always the biggest fan of cake, but this kind of mousse cake looks like much my sort of thing!

    • Leave a Reply

      15th August 2016

      Yes, it’s more dessert than cake Becca. I think you would approve 🙂

  2. Leave a Reply

    Helen @ Fuss Free Flavours
    15th August 2016

    What an amazing sounding cake – I love all the flavours in it and the added interest from the cardamom. Please can you come and deliver me a slice.

    • Leave a Reply

      15th August 2016

      Hahaha, when you were down in Cornwall Helen, I might have been able to 😉

  3. Leave a Reply

    Andrea @ The Petite Cook
    16th August 2016

    What a gorgeous looking cake! I love that is conveniently gluten-free and packed with real high quality chocolate. I gotta make this sounds, the flavor I’m sure is just amazing!

    • Leave a Reply

      19th August 2016

      Thanks Andrea, the flavours really are amazing. Good quality chocolate is definitely needed.

    • Leave a Reply

      19th August 2016

      The flavours of coffee, cardamom and chocolate are definitely up there as one of the best combinations 🙂

  4. Leave a Reply

    Jacqueline Meldrum
    17th August 2016

    That looks glorious. Coffee always brings out the flavour of chocolate and I love the addition of cardamom.

    • Leave a Reply

      19th August 2016

      Thanks Jac. Very true. I never used to like coffee cakes, but it works brilliantly with chocolate.

  5. Leave a Reply

    18th August 2016

    I’m confused by the direction. You said to beat the sugar, eggs, and salt with electric beater until mixture has tripled in volume…is that including the ingredients in the pot with the chocolate, butter, and cardamon or alone? If so, are we suppose to fold in the chocolate and butter mixture into the sugar/eggs mixture?

    • Leave a Reply

      18th August 2016

      Thanks so much for piointing this out and I’m sorry to have caused confusion. I’ve corrected it now. Triple the volume of the egg mixture, then fold in the chocolate mixture.

  6. Leave a Reply

    28th August 2016

    just catching up with some blogging and somehow I started here with this stunner of a cake. This is so beautiful… and so lovely for you to be surrounded by so many wonderful places and food lovers!

    • Leave a Reply

      31st August 2016

      Thanks Dom, you do say the nicest things. I have a megga amount of blogs to catch up on, what with being away for 10 days, trying to get everything sorted before we left and now trying to do 150 things now we’re back. I will be visiting soon 🙂

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