A surprisingly light mousey chocolate bake made sophisticated with the Middle Eastern flavours of coffee and cardamom. This chocolate mousse cake is not only irresistible, but it’s also naturally gluten free.
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 wanted to try making something similar for ages. And with the arrival of some new Divine chocolate baking bars, the time seems right to give it a go. I give you my coffee cardamom chocolate mousse cake.
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. All I needed to do was adapt it slightly and make it metric friendly. Consequently, I swapped some of the dark chocolate for milk and changed the method, which seemed overly faffy. Much as I love Ottolenghi, he does have a tendency to over complicate recipes I find.
In essence, all you really need to do is whip up eggs and sugar in one bowl, melt chocolate and butter in another one and combine the two. So simple.
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. As a result it’s best saved for a special occasion. Serve it with cream or crème fraîche and it makes a fantastic dessert. It also makes a delicious afternoon tea treat. Eat a slice of this dark and delicious decadence and I guarantee that you’ll need to sit down afterwards.
The cake is 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 gives this a more sophisticated and exotic quality. It’s 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. The adrinkas, which are such a distinctive part of their packing, are still very much in evidence.
The bars are specifically designed for baking. You can now find 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.
Other Chocolate Cake Recipes Made With Real Chocolate You Might Like
- 2-ingredient nutella cake (made with homemade nutella) via The Petite Cook
- 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 cake with white chocolate frosting via Casa Costello
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Thanks for visiting Tin and Thyme. If you make this coffee cardamom chocolate mousse cake, I’d love to hear about it in the comments below. Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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Chocolate Mousse Cake – The Recipe
Coffee Cardamom Chocolate Cake
- 250 g (8oz) unsalted butter
- 60 ml hot water
- 3 tsp instant coffee
- 200 g (7oz) dark chocolate I used Divine's 70% baking chocolate
- 175 g (6oz) 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 (10oz) dark brown sugar
- ½ 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 160℃ (320℉, Gas 3) 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 the cocoa powder.
This 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.
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.