Layers of creamy coffee and chocolate mousse on a soft sponge base, topped with glossy ganache and roasted hazelnuts.

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Ingredients

🍰 Sponge Base:

• 3 large eggs

• ½ cup granulated sugar

• ½ cup all-purpose flour

• 1 tbsp cornstarch

• 1 tsp vanilla extract

• Pinch of salt

🍫 Chocolate Mousse:

• 150g dark chocolate (60-70% cocoa)

• 1 ½ cups heavy cream (cold)

• 1 tbsp powdered sugar

☕ Coffee Mousse:

• 1 tbsp instant espresso or strong coffee

• 2 tbsp hot water

• 2 tsp gelatin powder + 2 tbsp cold water

• 1 ½ cups whipped cream

• ¼ cup sweetened condensed milk

• 1 tsp vanilla

🍫 Chocolate Ganache Glaze:

• 100g semi-sweet chocolate

• ½ cup heavy cream

• 1 tbsp butter (for shine)

🌰 Decoration:

• Roasted hazelnuts (whole and halved)

• Chocolate shavings or granola clusters (for texture)

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Instructions

🟫 1. Prepare the Sponge Base

1. Preheat oven to 350°F (175°C). Line and grease a heart-shaped cake pan.

2. Beat eggs and sugar until light and fluffy (about 5 minutes).

3. Sift in flour, cornstarch, and salt. Fold gently.

4. Add vanilla, mix until just combined.

5. Bake for 12–15 minutes. Let cool completely and trim if needed.

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🍫 2. Make Chocolate Mousse

1. Melt dark chocolate over a double boiler, let cool slightly.

2. Whip cold cream with powdered sugar until soft peaks form.

3. Fold whipped cream into chocolate in batches to create a smooth mousse.

4. Spread over the sponge base and chill until set (30 minutes).

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☕ 3. Make Coffee Mousse

1. Dissolve espresso in hot water.

2. Bloom gelatin in cold water for 5 minutes, then melt it gently.

3. Whisk together coffee, condensed milk, vanilla, and melted gelatin.

4. Fold in whipped cream until smooth.

5. Pour over chocolate mousse layer and chill 2–3 hours.

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🍫 4. Chocolate Ganache Glaze

1. Heat cream to simmering and pour over chopped chocolate.

2. Stir until smooth, then add butter for gloss.

3. Cool slightly, then pour over chilled mousse cake.

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🌰 5. Decoration

1. Arrange roasted hazelnuts in a heart shape on top.

2. Sprinkle with chocolate shavings or granola for texture.

3. Chill until ready to serve.

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💡 Tips:

• You can use a cake ring or adjustable mold for perfect mousse layers.

• For extra flavor, brush sponge base with coffee syrup.

• Freeze for 30 mins before slicing for cleaner edges.