Java Amaretto Chocolate Mousse Bombe

Java Amaretto Chocolate Mousse Bombe

By: Donna B. - Howell, MI - 2017 Recipe Contest Submission

"When I used your Door County Amaretto Coffee to enhance the chocolaty taste and my latest taste testers all agreed that this version was a BIG winner! The taste is any chocolate lovers delight! It is so dreamy tasting! Door County Amaretto Coffee makes the big taste difference!"

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.



Featured ingredient: Amaretto Coffee 10 oz. Bag Ground

Cake Batter:

    • 2 cups granulated sugar
    • 1-3/4 cups unbleached all-purpose flour
    • ¾ cup unsweetened dark cocoa
    • 1-1/2 teaspoon baking powder
    • 1-1/2 teaspoon baking soda
    • 1 teaspoon table salt
    • 2 eggs
    • 1 cup buttermilk
    • ½ cup vegetable oil
    • 1 teaspoon pure vanilla
    • 1 teaspoon almond extract
    • 1 cup HOT double-strength brewed (use twice as much coffee grounds as you normally would or use 50 percent less water than you would to brew a strong pot of coffee!) Door County Amaretto Coffee


    • 1 envelope unflavored gelatin
    • ¼ cup cold water
    • 1/3 cup HOT double-strength brewed Door County Amaretto Coffee
    • 1 cup powdered sugar
    • 2/3 cup unsweetened dark cocoa
    • 2 cups cold heavy whipping cream
    • 1 teaspoon pure vanilla
    • 1 teaspoon almond extract


    • 1-1/2 cup heavy whipping cream
    • 2 tablespoons butter
    • ¼ cup HOT double-strength brewed Door County Amaretto Coffee
    • 2-2/3 cups high quality dark chocolate (finely chopped)


    • Marich Chocolate Covered Espresso Beans



  1. Preheat oven to 350°F. Prepare two 9 inch round cake pans with spraying them with non-stick baking spray.
  2. In a large bowl, whisk together the sugar, flour, cocoa powder, baking powder and soda, and the salt.
  3. Next mix together all the wet ingredients, (except for the hot coffee). Add the wet ingredients to the dry ingredients with using a mixer and beat until smooth, about 2 minutes.
  4. Finally, stir in the hot coffee and mixing until just until well combined. This batter will be thin.
  5. Pour the batter evenly between your prepared cake pans. Bake for approximately 30 minutes, or until they test done when you insert a cake tester in and it comes out clean. Let cool completely on rack and with turning them out after they have cooled for about 15 minutes.


  1. Next make your chocolate mousse by sprinkling the gelatin over the cold water and let it sit until softened, about 2 minutes.
  2. Add the HOT coffee and mix well.
  3. Then mix the powdered sugar and the cocoa powder in a large metal bowl.
  4. Add the heavy cream and your flavorings and beat until creamy.
  5. Add the cooled gelatin coffee mixture and beat until stiff. Refrigerate until needed.

To Assemble:

  1. Put one cake layer down and spread with a layer of mousse. Add the other cooled cake layer and mound the rest of the mouse on top to resemble a dome shape.
  2. Once you have your mouse shaped properly, refrigerate cake while you prepare the ganache.


  1. Heat the heavy cream and the butter until mixture comes to a gentle boil and then add the hot coffee.
  2. Pour this hot mixture over the finely chopped dark chocolate and let it set for about 30 seconds to melt the chocolate. Whisk gently until smooth.
  3. Let ganache cool before pouring over refrigerated cake.
  4. Decorate as desired with chocolate covered espresso beans.