Three-Layer Brownie Cake with Coffee Mousse and Cream
From the MolalaCook kitchen · 烘焙手記
Three-Layer Brownie Cake with Coffee Mousse and Cream
咖啡慕絲布朗尼蛋糕
A soft chocolate brownie sponge holds espresso mascarpone mousse in its centre.
▶ Watch the recipe
Before you begin
Chill the coffee layer before finishing with whipped cream and cocoa for three distinct layers. Allow the coffee layer to set completely before adding the final cream layer so the cut face stays distinct.
Method 做法
Mix the chocolate sponge
Melt the butter, 30 g sugar and chocolate over a water bath. Stir in the milk and yolks once the mixture is warm rather than hot. Sift in the cocoa and cake flour and stir until smooth.
See this stage at 1:51 →
Whip and bake
Beat the whites with lemon juice and salt. Add the other 30 g sugar in portions and whip to soft peaks. Fold into the chocolate batter in stages, transfer to the tin and bake at 170°C (338°F) for about 35 minutes. Press a shallow hollow into the middle of the baked cake and cool.
See this stage at 5:22 →
Chill the coffee mousse
Soak the gelatine sheets in cold water, then squeeze them out. Dissolve the gelatine and sugar in warm espresso. Cool until still liquid. Whip the 100 ml cream to soft peaks and gradually blend in the espresso mixture and mascarpone. Spoon into the hollow and chill for at least two hours.
See this stage at 7:07 →
Add the top layer
Whip the remaining 160 ml cream with 15 g sugar. Spread over the set coffee mousse, dust with unsweetened cocoa and serve chilled.
Watch & bake along
Three-Layer Brownie Cake with Coffee Mousse and Cream
✦When should I make space for the mousse?+
Tools for this recipe
12" Disposable Piping Bags (50 pcs) · 50 pcs
Fill a piping bag and snip the opening to suit the batter or filling.
Stainless Steel Balloon Whisk
Whisk the mixture evenly, reaching into the corners of the bowl.
Mini Silicone Spatula
Use the narrow spatula to scrape down the sides and transfer a small portion neatly.
