Chocolate Layer Mousse Cake Recipe

Make the Cake

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt. Set aside.

In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla.

Gradually add the dry ingredients to the wet mixture, alternating with hot water, beating until smooth.

Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.

Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.

Make the Malt Ice Cream

In a saucepan, combine heavy cream, whole milk, malt powder, and sugar. Heat over medium heat until sugar dissolves.

In a separate bowl, whisk egg yolks. Gradually add a small amount of the warm cream mixture to the yolks to temper them, then pour the yolk mixture back into the saucepan.

Cook over low heat, stirring constantly, until the mixture thickens enough to coat the back of a spoon. Remove from heat and stir in vanilla.

Chill the mixture in the refrigerator for at least 4 hours or overnight, then churn in an ice cream maker according to manufacturer's instructions.

Make the Coffee Meringue

Preheat oven to 200°F (95°C) and line a baking sheet with parchment paper.

In a clean bowl, beat egg whites until soft peaks form. Gradually add sugar, beating until stiff peaks form.

Dissolve instant coffee in a tablespoon of hot water and add to the meringue along with vanilla. Fold gently to combine.

Spoon or pipe meringue onto the prepared baking sheet and bake for 90 minutes. Turn off oven and leave meringue inside until completely cool.

Assemble the Cake

Once the cakes are completely cool, place one layer on a serving plate. Top with a generous layer of malt ice cream.

Place the second cake layer on top of the ice cream. Decorate the top with coffee meringues.

Serve immediately or freeze until ready to serve.