Is it hard to make a Chinese coffee mousse cake recipe?

In this text we will talk about the difficulty in making and baking a Chinese coffee mousse cake, as well as showing you the ingredients and preparation method.

Is it hard to make a Chinese coffee mousse cake recipe?

It’s not difficult to make a Chinese coffee mousse cake recipe. However, you will need to have some previous experience with some cooking equipment such as the mixer, oven and blender.

In addition, it is a desert with several steps of preparation. It requires the baking of the dough, the whipping of the cream and the assembly of the desert, which is time consuming. It is possibly a hard task for a person who is not familiarized with baking and confectioning (1).

What is special in the Chinese coffee mousse cake?

The special characteristic of a Chinese coffee mousse cake is the presence of mousse. Mousse is an invention from the French, who created a new form of desert by mixing more than ten ingredients together to stabilize a cream structure.

By investigating different formulations and controlling temperature, whipping, pH of the mixture and the precise dosing of each ingredient, they were able to produce an unique new confectionery product (2).

In addition, mousse can be of varied flavors and colors and give the opportunity for the cook to make his own creation. 

Mousse does not contain flour and therefore is not considered a cake. Instead, to make a Chinese coffee mousse cake, the mousse is added on the previously baked cake, after the separated production of the mousse (4).

Chinese coffee mousse cake contains coffee, which adds notes of bitterness to the desert and gives it a differentiated flavor. Coffee is used in the confectionery industry due to its rich aroma compounds (3).

How to make a Chinese coffee mousse cake?

To make a Chinese coffee mousse cake, follow the recipe given below (adapted from 4 and 5). This recipe is delicious to be served right after the main meal, as it has a strong coffee flavor and is super tasty.

Coffee accompanies various moments in our daily lives, some people never give up a cup after meals. For drink fans, we suggest ending the meal with a dessert made from this delicious fruit.


Stimulating, flavorful and with a unique aroma, the coffee goes well in any combination. Combine these fantastic ingredients and prepare this delicious cake.

Cake batter

  • 2 eggs
  • 120 mL of warm milk (1/2 cup)
  • 7 g of extra strong instant coffee (1 tablespoon)
  • 10 g of cocoa powder (1 tablespoon)
  • 1/2 tsp cinnamon powder
  • 60 mL of oil (1/4 cup)
  • 180 g of sugar (1 cup)
  • 150 g of all-purpose flour (1 cup and 1/3)
  • 10 g of baking powder (2 teaspoons).

Coffee Mousse

  • 350 g of chopped milk chocolate
  • 200 g of cream
  • 30 g of powdered milk (1/3 cup)
  • 7 g of extra strong instant coffee (1 tablespoon)
  • 2 g of cinnamon powder (1/2 tsp)
  • 30 ml of hot water (2 tablespoons)
  • 200 ml of whipped cream.

Preparation method

The method of preparation is described below or you will need a mixer, a blender and an oven to prepare this recipe.


Put the eggs, instant coffee, cocoa powder, cinnamon powder, oil, warm milk and sugar in a blender and blend for about 2 minutes.

With the blender turned on, add the wheat flour, blend for 10 seconds and turn off the equipment.

Add the baking powder and stir only with a spatula.

Transfer to a 22 cm diameter greased and floured round baking pan with a removable bottom.

Place in a preheated oven at 200ºC and bake for about 35 minutes or until the toothpick does not stick and comes out clean.

Remove from the oven and let cool.

Capuccino mousse

Dissolve the instant coffee in hot water and set aside.

Melt the chocolate every 30 seconds in the microwave, stirring at each stop, if you don’t have the equipment at home, it can melt in the bain-marie.

When the chocolate is homogeneous, add the soluble coffee dissolved in water and the cinnamon powder and mix well. Then add the cream and mix again.

This cream is a ganache and needs to cool down a bit, so set it aside.

Meanwhile, beat the whipped cream in a mixer very cold. Beat on low speed for about 3 minutes until it forms waves, the texture of whipped cream, at this time add the powdered milk and beat a little more.

Gently mix with a spatula to see if it has a firm cream.

Add about 1/3 of the ganache that was reserved in the whipped cream with powdered milk and mix gently until smooth.

Add all the rest of the ganache and stir until well incorporated.

Cake assembly

Unmold the cake and remove the parchment paper from the bottom. Leave the top of it up and cut to level.

Return the cake to the inside of the mold and place the entire cappuccino mousse on top and place in the refrigerator.

Pass a small spatula on the sides of the pan and lower the side of the pan using a cup underneath.

Transport the cake to a plate with a spatula.

If you want, decorate with sprinkled cocoa and coffee beans.

Other FAQs about Coffee that you may be interested in.

Is it ok to drink coffee everyday?

Is it okay to drink coffee on an empty stomach?

Is it safe to drink instant coffee?


In this text, we discuss the method of preparation and the ingredients needed to make a coffee mousse cake recipe. In addition, we show the difficulty and equipment needed to make and bake this recipe.

The recipe didn’t have a high level of difficulty, but it’s clear that whoever makes this recipe needs previous cooking experience.


  1. Amarasinghe, H. K. N. Commercial production of rice flour cake and biscuit in Little Lanka (Pvt) Ltd. Diss. 2009. 
  2. Wu, S. D., et al. Innovation gradient mousse material processing technology research. IOP Conf Ser Mat Sci Eng, 2019, 479, IOP Publishing. 
  3. Mudgil, Deepak, Sheweta Barak, and B. S. Khatkar. Food additives in confectionery industry: An overview. Indian Food Packer, 2011, 65, 80-83.
  4. Chocolate Mousse Truffle Cake. Brandeis University Press.
  5. Dias, Helen Johns, et al. Caracterização sensorial e nutricional de bolo mousse de maracujá isento de glúten. Saber Científico, 2021, 5, 69-80.

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