Decadent Chocolate 'N Coffee Layer Cake Covered in Chocolate Mousse
By: Barb - Appleton, WI - 2016 Recipe Contest
"My recipe was inspired by a favorite jelly roll style chocolate cake I make with a chocolate mousse filling. I refer to this re-make of that cake as "decadent" because of the dark chocolate and amaretto flavored coffee that adds depth to the cake. Instead of frosting, I made a rich semi-sweet chocolate mousse that is spread between the layers and all over the cake. Toasted slivered almonds are a nice garnish. A scoop of vanilla ice cream is nice but certainly not necessary."
This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.
Featured ingredient: Amaretto Coffee 10 oz. Bag Ground
- 1 tablespoon unsalted butter-softened
- 2 cups cake flour (plus extra for dusting pans)
- 6-ounces dark chocolate baking bar (62% cacao preferred)
- 1-1/3 cups hot strong brewed Door County Amaretto coffee
- 3 large eggs, room temperature
- 2/3 cup canola oil
- 2 teaspoons almond extract
- 2/3 cup plain nonfat Greek yogurt, room temperature (strained type preferred)
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 cup quality semi-sweet chocolate baking chips
- 3/4 cup whole milk
- 2 tablespoons granulated sugar
- 4 egg yolks, from large eggs
- 1 tablespoon cold strong brewed Door County Amaretto coffee
- 3/4 cup heavy cream
- 1/4 cup toasted slivered almonds
- Preheat oven to 350 degrees F. Butter 2 round 9 x2- inch deep cake pans. Line pan bottoms with parchment paper cut to fit. Butter parchment paper and lightly dust with extra flour.
- In a medium bowl combine the chocolate and hot coffee. Let set 2 minutes then stir until chocolate is smooth.
- In a separate medium bowl, whisk the eggs, oil and extract together until well blended. Whisk in the yogurt then gradually whisk in the chocolate mixture until smooth.
- In a large bowl, whisk the flour, sugar, baking soda, cinnamon and salt together. Using an electric mixer on medium speed, beat in the chocolate mixture in three additions and just until flour is no longer visible. Pour the batter, dividing equally, into prepared pans.
- Place pans in preheated oven on middle rack and bake 38 to 40 minutes or until a toothpick inserted in center of cakes comes out clean, rotating pans front to back after 20 minutes. Cool cakes completely in pans on a wire rack.
- Meanwhile, for the mousse, place chocolate chips in a medium bowl and set a mesh strainer over bowl.
- In a medium saucepan stir the milk and sugar together over medium heat until milk is warm-not hot.
- In a medium bowl, whisk the egg yolks until smooth. Slowly pour the warm milk over the yolks, whisking as you pour. Return mixture to the saucepan and place over low heat.
- Cook mixture, stirring constantly until the mixture has slightly thickened and coats the spoon- 12 to 15 minutes. Do not allow mixture to bubble. Immediately pour mixture through the strainer into bowl over chocolate chips. Stir until smooth then stir in coffee.
- Whip the cream until soft peaks form. Fold one-third of the chocolate mixture into the bowl of whipped cream then fold all the whipped cream back into the chocolate mixture. Refrigerate covered.
- After cakes cool, loosen sides and invert cakes onto wire racks. Remove paper and place one cake on a serving plate. Spread mousse about 1/2-inch thick over the cake.
- Cover with second cake and spread and swirl remaining mousse over the cake top and over sides. Garnish cake along outside edge with almonds, about 2-inches deep. Refrigerate cake covered.