Dalgona Coffee Mousse Cake

5 from 1 vote

This Dalgona Coffee Mousse Cake is made of whipped coffee with layers of chocolate cake. Topped with chocolate and Dalgona candy, a Korean sponge candy made with melted sugar and baking soda.

Prep Time30

chilling30

Total Time1

Course: Dessert

Cuisine: French, Korean

Keyword: Dalgona Coffee cake, Mousse cake

Servings: 200 ml/cup

Calories: 387kcal

Author: Maricel

Equipment

10 of 200 ml cups

Ingredients

For the Chocolate cake

110 g all-purpose flour
6 tbsp cocoa powder
½ tsp baking powder
1 tsp baking soda
½ tsp salt
1 egg at room temperature
1 egg yolk
¼ cup vegetable oil
¾ cup granulated sugar
¼ cup sour cream
85 ml buttermilk
1 tsp pure vanilla extract
85 ml hot coffee or 2 tsp instant coffee granules dissolved in 85 ml cup hot water.

For the Dalgona Candy

¼ cup sugar
¼ tsp baking soda

For the Dalgona coffee or whipped coffee

2 tbsp instant coffee granules
2 tbsp granulated sugar
2 tbsp hot water

For the Dalgona mousse ingredients

1½ cup heavy whipping cream divided, 2 tbsp add to white chocolate
¼ cup powdered sugar
1 tsp pure vanilla extract
50 g white chocolate

For the toppings

100 g chocolate shavings

US Customary - metric

Instructions

For The Chocolate cake

Sift all the dry ingredients in a medium-sized bowl. In a separate bowl, mix all the wet ingredients except for the coffee. Add the coffee slowly to the wet ingredient mixture and mix until well blended, then add the dry ingredients in four additions. Mix until smooth and with no lumps.
Pour the cake batter evenly in a round baking pan lined with parchment paper. Tap them on the table to release some air bubbles.
Bake in preheated oven to 350°F for about 25 minutes or until the inserted cake tester in the middle comes out clean. Cool in a pan for 10 minutes. Loosen the cakes with an offset spatula, then place them on a cooling rack. Remove the parchment paper to cool completely.

How to make Dalgona Candy

Use a small pan and add the sugar over low heat. Start stirring when you see the sugar start melting. Keep stirring until sugar is completely dissolved and golden.
Add the baking soda, immediately remove from heat while stirring, then quickly pour on a parchment paper. Place another parchment paper on top and press with the bottom of the pan. Flatten about a quarter-inch, then remove the pan. Let it cool before removing the parchment paper.

For the Coffee Mousse Cake

Melt the chocolate. In a small bowl, heat the white chocolate with the heavy cream in a microwave for a few seconds. Stir until melted and smooth. Set aside and let it cool.
Make the Dalgona coffee. In a small bowl add coffee, sugar and hot water. Whisk by hand or using an electric mixer, beat until stiff peaks.
Make the stabilized whipped cream. In a medium-sized bowl add the heavy cream and powdered sugar and beat until soft peaks. Add the vanilla and melted white chocolate that has been cooled but not set. Beat until medium peaks. Then fold in the whipped coffee until well blended.
To assemble. If using a cake, use a cookie cutter that will fit into the cups you are using. If using the cake scraps, cut the cake into small pieces. Add the cake to the bottom of the cups, then add the mousse. Alternately, cake and mousse on top. Refrigerate for 30 minutes or until set.
To garnish before serving. Break the Dalgona candy into small pieces. Add the chocolate shavings first, then top with Dalgona Candy.

Video

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