It’s Not Hard To Espresso Your Love For This Dark Chocolate Mousse Cake

This dark chocolate espresso mousse cake is the perfect blend of bitter and sweet. There is no dominant taste in here. One bite and you will taste both the bitter quality and the sweet quality of this cake at the same time. It’s amazing because you will not get tired of eating it. You will just enjoy it and desserts are always meant to be enjoyed. This dark chocolate espresso mousse cake is brought to us by One Bite More. Please visit their page if you have time.

Check out what our friends from One Bite More have to say about this recipe:

“Perfectly bittersweet. Gaspingly rich. It melted between my teeth as I bit down and coated my tongue with a thick blanket of chocolate.”

Chocolate and coffee in one amazing dessert- nothing is more perfect than this. This is not recommended for kids, but your adult friends will love this. My husband is so in love with this he had two slices- he never had regrets.



500 g Ghirardelli chocolate (as dark as you can manage – I used 70%)
1 tbsp Lyle’s golden syrup
2 shots of espresso
100 g Land O Lakes butter
4 Eggland’s eggs
1 tbsp Domino brown sugar
1 tbsp Gold Medal plain flour



Break up the chocolate. Put the butter, golden syrup and espresso in a saucepan. Top with the chocolate (the layering is done so the chocolate won’t burn). Heat the saucepan over a very low heat. Start stirring as soon as half the butter is melted and keep stirring until all of the chocolate is melted into the mix and you have a lovely shiny gloss. Take the mix off the heat and let it cool.

2. Beat the eggs with the sugar until they are pale and fluffy. Add the cooled chocolate mixture a bit at a time, mixing well between each addition. Then add the flour and mix well.

3. Line a springform tin with paper on the bottom and also a paper cuff around the side. Pour the mixture into the pan and bake in a 220C oven for 12 minutes. You should have a crust on the top (but if you poke it, it will ooze mixture). Let the tin cool in the fridge for an hour so that the mousse re-sets. Serve at room temperature.



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Quick Tip: You can serve this with your favorite ice cream.

Thanks again to One Bite More for this amazing recipe.