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Coffee Mousse Cake

 
One serving costs about $1.41

$1.41 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

12 side dish
spoonacular Score:26%

Spoonacular Score: 26%

 

One serving contains 446 calories, 10g of protein, and 23g of fat. For $1.4 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. If you have brown sugar, cottage cheese, water, and a few other ingredients on hand, you can make it. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 28%. This score is rather bad. Try Dark Chocolate and White Coffee Mousse Cake, Chocolate Spider Cake with Caramel-Coffee Mousse, and Old Fashioned Coffee Cake – Topped with a streusel topping, this coffee cake is irresistible for similar recipes.

Ingredients

Servings:
1.25 cups
1.25 cups all purpose flour
all purpose flour
1.75 tsps
1.75 tsps baking powder
baking powder
0.5 Tbsps
0.5 Tbsps brandy
brandy
1 Tbsp
1 Tbsp brandy
brandy
0.25 cups
0.25 cups brown sugar
brown sugar
1.5 cups
1.5 cups cottage cheese
cottage cheese
1 pinch
1 pinch cream of tartar
cream of tartar
8 oz
8 oz dark chocolate
dark chocolate
4
4  egg whites
egg whites
3
3  eggs
eggs
2 Tbsps
2 Tbsps gelatin
gelatin
2 Tbsps
2 Tbsps instant coffee
instant coffee
0.5 cups
0.5 cups milk
milk
0.67 cups
0.67 cups milk
milk
1 Tbsp
1 Tbsp raspberry sauce
raspberry sauce
0.25 tsps
0.25 tsps salt
salt
0.5 cups
0.5 cups sugar
sugar
0.75 cups
0.75 cups sugar
sugar
0.75 cups
0.75 cups unsalted butter
unsalted butter
1 tsp
1 tsp vanilla extract
vanilla extract
2 Tbsps
2 Tbsps vanilla extract
vanilla extract
0.25 cups
0.25 cups water
water
0.25 cups
0.25 cups water
water
1.25 cups all purpose flour
1.25 cups
all purpose flour
1.75 tsps baking powder
1.75 tsps
baking powder
0.5 Tbsps brandy
0.5 Tbsps
brandy
1 Tbsp brandy
1 Tbsp
brandy
0.25 cups brown sugar
0.25 cups
brown sugar
1.5 cups cottage cheese
1.5 cups
cottage cheese
1 pinch cream of tartar
1 pinch
cream of tartar
8 oz dark chocolate
8 oz
dark chocolate
4  egg whites
4
egg whites
3  eggs
3
eggs
2 Tbsps gelatin
2 Tbsps
gelatin
2 Tbsps instant coffee
2 Tbsps
instant coffee
0.5 cups milk
0.5 cups
milk
0.67 cups milk
0.67 cups
milk
1 Tbsp raspberry sauce
1 Tbsp
raspberry sauce
0.25 tsps salt
0.25 tsps
salt
0.5 cups sugar
0.5 cups
sugar
0.75 cups sugar
0.75 cups
sugar
0.75 cups unsalted butter
0.75 cups
unsalted butter
1 tsp vanilla extract
1 tsp
vanilla extract
2 Tbsps vanilla extract
2 Tbsps
vanilla extract
0.25 cups water
0.25 cups
water
0.25 cups water
0.25 cups
water

Equipment

food processor
food processor
offset spatula
offset spatula
wire rack
wire rack
pastry brush
pastry brush
wooden spoon
wooden spoon
bread knife
bread knife
toothpicks
toothpicks
microwave
microwave
cake form
cake form
sauce pan
sauce pan
blender
blender
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven
food processor
food processor
offset spatula
offset spatula
wire rack
wire rack
pastry brush
pastry brush
wooden spoon
wooden spoon
bread knife
bread knife
toothpicks
toothpicks
microwave
microwave
cake form
cake form
sauce pan
sauce pan
blender
blender
spatula
spatula
whisk
whisk
bowl
bowl
oven
oven


Instructions

  1. For the cake
  2. Preheat the oven to 350F. Butter a 9-inch cake pan.
  3. In a bowl, sift together the flour, baking powder, and salt and whisk together.
  4. Cream the butter and the 3/4 cup of sugar, with a mixer or a heavy wooden spoon. Whisk in the egg yolks, the milk and the vanilla extract until the mixture is smooth. Whisk in the flour mixture, 1/2 cup at a time. Dont overwork.
  5. Beat the egg whites and cream of tartar for about 2 minutes until soft peaks. Then add the remaining 3 tbsp of sugar and beat until medium peaks.
  6. Whisk one-forth of the egg mixture into the butter mixture to lighten it. Fold the rest of the egg white mixture with a rubber spatula. Spread the batter in the cake pan, and bake for about 40-50 minutes or until a toothpick inserted in the center comes out clean.
  7. Let cool for 5 minutes in a cake pan and then transfer to a cooling rack to cool completely.
  8. When the cake is at a room temperature, insert 4 toothpicks on 4 sides of the cakes, to mark the middle. With a long bread knife, cut the cake into 2 halves lengthwise along the toothpicks.
  9. For the syrup
  10. Mix the sugar with the water and the brandy thoroughly until all the sugar is dissolved. Place in the fridge until the cake is ready to assemble. When the coffee mousse is ready using a pastry brush spread the syrup over the 2 halves and let soak for 3-5 minutes before adding the mousse.
  11. For the mousse
  12. Soak gelatin in 1/4 cup water for 3 minutes, heat it up in a microwave for 1/2 minute. Let it sit for 3 minutes, the gelatin water will become completely clear.
  13. Add instant coffee into 2 tbsp of warm water, stir till melts.
  14. In a food processor or a blender, process the cottage cheese until smooth. Add the brandy, the coffee, the vanilla essence, 1/4 cup of sugar and the gelatin and blend to uniform consistency.
  15. Whisk 4 egg whites with cream of tartar until soft peaks. Add the remaining 1/4 cup of sugar and beat until medium peaks. Fold the egg whites into the cheese mixture.
  16. Spread 1/2 of the mousse over the first layer of the cake, once its soaked with the syrup. Place the second cake layer on top of the mousse and spread the remaining mousse over the top and along the sides. It is very convenient to use an offset spatula to smoothen the mousse.
  17. Chill the cake in the fridge for about 3 hours until the mousse sets.
  18. For the ganache
  19. Break the chocolate into small pieces. Pour the raspberry syrup over the chocolate.
  20. In a small saucepan heat the milk until simmers. Pour the milk over the chocolate and stir until the chocolate melts and the mixture is of uniform consistency.
  21. Let the ganache cool for about 5 minutes until only slightly warm and pour over the cake. Do not pour hot ganache because it could melt the mousse.
  22. Chill the cake for another 3 hours.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.40
Ingredient
1.25 cups all purpose flour
1.75 teaspoons baking powder
½ tablespoons brandy
1 tablespoon brandy
¼ cups brown sugar
1.5 cups cottage cheese
1 pinch cream of tartar
8 ounces dark chocolate
4 egg whites
3 eggs
2 tablespoons gelatin
2 tablespoons instant coffee
½ cups milk
⅔ cups milk
1 tablespoon raspberry sauce
½ cups sugar
¾ cups sugar
¾ cups unsalted butter
1 teaspoon vanilla extract
2 tablespoons vanilla extract
Price
$0.21
$0.05
$0.23
$0.46
$0.18
$1.70
$0.07
$6.32
$0.73
$0.72
$0.99
$0.20
$0.17
$0.22
$0.50
$0.14
$0.21
$1.46
$0.30
$1.94
$16.79

Tips

Health Tips

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • get more health tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

Disclaimer

Nutritional Information

Quickview
446 Calories
10g Protein
22g Total Fat
48g Carbs
3% Health Score
Limit These
Calories
446
22%

Fat
22g
35%

  Saturated Fat
13g
83%

Carbohydrates
48g
16%

  Sugar
32g
36%

Cholesterol
79mg
26%

Sodium
205mg
9%

Alcohol
1g
8%

Caffeine
41mg
14%

Get Enough Of These
Protein
10g
21%

Manganese
0.49mg
25%

Selenium
15µg
22%

Phosphorus
207mg
21%

Copper
0.41mg
21%

Iron
3mg
18%

Vitamin B2
0.27mg
16%

Magnesium
57mg
14%

Calcium
108mg
11%

Potassium
358mg
10%

Vitamin A
499IU
10%

Fiber
2g
10%

Vitamin B1
0.13mg
9%

Folate
34µg
9%

Zinc
1mg
7%

Vitamin B12
0.41µg
7%

Vitamin B3
1mg
6%

Vitamin B5
0.6mg
6%

Vitamin D
0.77µg
5%

Vitamin E
0.6mg
4%

Vitamin B6
0.06mg
3%

Vitamin K
2µg
2%

covered percent of daily need

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