Chocolate Kahlua Toffee Mousse Cake Recipe
Golden toffee crunches float among clouds of creamy rich Kahlua chocolate mousse – raspberry or caramel sauce topping upon request
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cake Base
Toffee Crunch
Kahlua Chocolate Mousse
Toppings (optional)
Method
Cake Base
- 1
Prepare the Oven
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
- 3
- 4
Combine and Bake
Pour the wet ingredients into the dry ingredients and mix until just combined. Pour the batter into the prepared cake pan. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool completely.
Toffee Crunch
- 5
Make Toffee
In a saucepan over medium heat, melt the butter and brown sugar together, stirring until combined and bubbling, about 5 minutes.
- 6
Add Nuts
Stir in the chopped pecans or walnuts and cook for an additional 2-3 minutes.
- 7
Cool and Melt Chocolate
Spread the toffee mixture on a parchment-lined baking sheet and let it cool completely. Once cooled, break it into pieces. Melt the chocolate chips in a microwave or double boiler and drizzle over the toffee pieces. Let it set.
Kahlua Chocolate Mousse
- 8
Prepare Gelatin
In a small bowl, sprinkle gelatin powder over water and let it sit for 5 minutes to bloom.
- 9
Melt Chocolate
Melt the semi-sweet chocolate in a microwave or double boiler until smooth. Let it cool slightly.
- 10
Whip Cream
In a large bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and Kahlua while continuing to whip.
- 11
Combine Mixtures
Gently fold the melted chocolate and bloomed gelatin into the whipped cream until fully incorporated.
Assemble the Cake
- 12
Layering
Once the cake has cooled, slice it in half horizontally. Place one layer on a serving plate, spread half of the Kahlua chocolate mousse over it, then sprinkle with toffee pieces.
- 13
Finish Assembly
Place the second layer of cake on top, and spread the remaining mousse over the top. Chill the cake in the refrigerator for at least 2 hours to set.
- 14
Serve
Drizzle with raspberry or caramel sauce as desired before serving. Enjoy your Chocolate Kahlua Toffee Mousse Cake!