Chocolate-Espresso Mousse Cake Recipe
This is one of my favorite types of ways to serve chocolate in a cake: strong, bittersweet, and creamy-smooth with a soft, luscious melt-in-your-mouth texture that’s so tender it practically evaporates seconds after you take a bite. But the intense chocolate flavors lingers on and on and on. Bliss.
I’m somewhat of a chocolate purist and like cakes with the clean, pure taste of good dark chocolate. That said, this creamy cake benefits from a jolt of coffee. But if you don’t like coffee, or can’t drink it, you could substitute decaffeinated. To go alongside, a scoop of vanilla ice cream is nice. But Salted Butter Caramel Ice Cream is maybe even better.