Kahlua Chocolate Mousse Cake

Prep Time: 40 mins | Cook Time: 23 mins | Course: Dessert | Serves: 10

Light and airy sponge cake kissed with a Kahlua soak and holds a mound of Kahlua mousse, then topped with ganache and a dusting of cocoa powder. This decadent dessert is easily made a day ahead. Inspired by Zoe of Zoe Bakes https://zoebakes.com/2018/11/11/triple-chocolate-mousse-cake/ 

Chocolate Sponge Cake:

3 eggs, at room temperature

½ cup sugar

½ cup flour

¼ cup unsweetened cocoa powder

¼ tsp salt

1 Tbsp olive oil

1 Tbsp Kahlua liqueur

1 tsp vanilla

Coffee Soak:

2 Tbsp brewed coffee

2 Tbsp Kahlua liqueur

Kahlua Mousse:

1 cup dark chocolate chips

1 Tbsp butter

¼ cup Kahlua liqueur

3 eggs separated

1 Tbsp sugar

1 cup heavy cream

Ganache:

½ cup heavy cream

⅔ cup dark chocolate chips

1 Tbsp Kahlua

Unsweetened cocoa powder, for dusting

Preheat the oven to 325*. Spray oil or butter a 9” springform pan, sprinkle with cinnamon sugar, and set to one side. In a stand mixer with a whisk attachment, whip the eggs and the sugar for 3-5 minutes on high until the mixture is pale in color, airy, and looks like the whisk has left ribbons on the surface momentarily. In a small bowl, whisk flour, cocoa powder, and salt together. In another small measurer, add oil, Kahlua, and vanilla. Whisk the flour mixture into the eggs by hand with minimal strokes, being careful not to knock out the air, then repeating with the liquid mixture. Spread evenly into the prepared springform pan and bake for 20-25 minutes. The cake tested with a toothpick will come out batter-free.

Mix the coffee and Kahlua in a small measurer and sprinkle or brush over the cake after it comes out of the oven.

In a Pyrex measurer or microwave-safe mixing bowl, microwave chocolate chips and butter for 1 minute. Stir until smooth and stir in the Kahlua. Whip the egg yolks for 3 minutes at high speed. Add chocolate mixture and stir in on low or by hand. 

Using a clean bowl and whisk attachment, whip the egg whites and sugar until they form medium-stiff peaks when the beater is raised. Whisk or fold egg whites in by hand with minimal motions into the chocolate mixture in three additions being careful not to knock the air out of the whites. 

Whip the heavy cream to medium peaks and fold carefully into the mousse in three additions like the whites. Spread the mousse evenly over the cake. 

In a large microwave-safe bowl or measurer, microwave the cream for 2 minutes. Stir in the chocolate chips until smooth, then add Kahlua. Allow to cool for 10 minutes, then spread over the mousse. Dust with a layer of cocoa powder through a small sieve. Refrigerate until ready to serve. 

When ready to unmold, run a thin knife along the inside rim of the springform pan. Release the outside ring and with a large spatula, lift the cake off the pan bottom if desired (sometimes I leave a dessert on the springform bottom), onto a serving board or platter.