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Walnut Coffee Mousse Cake - slice close-up

Coffee Walnut Mousse Cake

4.60 from 5 votes
This Coffee Walnut Mousse Cake is a delightful blend of coffee-infused walnut sponge, walnut caramel crunch, and creamy coffee mousse.
Servings 12 servings
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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Ingredients
  

Coffee Walnut Sponge Cake

  • 2 eggs
  • 1/3 cup (70g) sugar
  • 1/4 tsp (1g) salt
  • 1 tsp (2g) instant coffee
  • 1 tsp (5g) vanilla extract
  • 2/3 cup (70g) roasted walnuts , ground
  • 1/4 cup (30g) all-purpose flour

Walnut Caramel Filling

  • 1/2 cup (100g) sugar
  • 1 tbsp (15ml) water
  • 3 tbsp (45g) whipping cream
  • 2/3 cup (70g) walnuts , toasted, cut into smaller pieces
  • 1 tbsp 15g) butter
  • 1/2 tsp (3g) salt

Coffee Cream Cheese Mousse

  • 9 oz (250g) cream cheese
  • 1/2 cup (60g) powdered sugar
  • 2 tsp (4g) instant coffee
  • 1/2 tsp (3g) vanilla extract
  • 1 ¼ cup (300ml) whipping cream
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30ml) water

Chocolate Ganache

  • 3.5 oz (100g) semisweet chocolate
  • 3.5 oz (100g) whipping cream

For Decoration

  • coffee whipped cream
  • chocolate shards
  • toasted walnuts, chopped
  • instant coffee for dusting

Instructions
 

How to toast walnuts.

  • Preheat the oven to 300°F (150°C).
  • Place the walnuts into a parchment paper-lined baking sheet and let them toast for 15 minutes.
  • When cool, ground or cut the walnuts into smaller pieces, as needed.

Prepare the walnut sponge cake.

  • Preheat the oven to 320°F (160°C). Grease and line with parchment paper an 8-inch (20cm) springform pan.
  • In a large bowl mix eggs with sugar, salt, instant coffee and vanilla extract until thick, foamy and light-colored, for about 5 minutes.
  • Gently fold in the flour and ground toasted walnuts.
  • Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
  • Let cool completely.

Prepare the walnut caramel filling.

  • Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a dark caramel color.
  • Add the cream. It will bubble a little bit.
  • Add the butter, walnuts and salt and let cook for about 1 minute stirring constantly with a wooden spoon or spatula.
  • Spread the walnut caramel filling over the walnut sponge cake, leaving an ½ inch (1cm) border and refrigerate until you prepare the coffee mousse.

Prepare the coffee cream cheese mousse.

  • Dissolve gelatin in cold water and let it swell for about 5 minutes.
  • In a large bowl mix cream cheese with powdered sugar, vanilla extract and instant coffee until smooth.
  • Place the gelatin over low heat just until the gelatin dissolves and pour it over the cream cheese mixture and mix to combine.
  • Add chilled cream and whip until soft peaks form.
  • Pour the coffee mousse over the cake.
  • Cover and refrigerate for 4-6 hours or overnight.

Prepare the chocolate ganache.

  • Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
  • Spread it evenly over the cake.
  • Refrigerate for another 30 minutes before serving.
  • Decorate the cake with coffee whipped cream, chocolate shards, chopped walnuts and a dust of instant coffee. Enjoy!

Video

Nutrition

Serving: 1 serving out of 12Calories: 408kcalCarbohydrates: 28.7gProtein: 8.2gFat: 30.8gSaturated Fat: 14.8gCholesterol: 129mgSodium: 235mgPotassium: 178mgFiber: 1.3gSugar: 24gCalcium: 62mgIron: 1mg
Calories: 408kcal
Course: Dessert
Cuisine: American
Keyword: coffee, coffee cake, mousse cake, walnut