This mousse cake came to be when I had made a sheet of chocolate chiffon cake, but didn’t know what to do with it. I decided to make some sort of layered dessert, and thought a coffee-flavoured mousse should be alright.
The cake isn’t very sweet, and the flavour of the chocolate and coffee lingers for a long time. The mousse is incredibly creamy, but not too rich. I can imagine doing the same thing but changing the coffee mousse with a chocolate or fruit-flavoured one. These were made in small ring moulds (cake rings) but they are easily done in a normal cake pan.
I’m gonna make that bitch some mousse. Bitches love mousse.