{"id":20352,"date":"2019-10-04T09:40:52","date_gmt":"2019-10-04T07:40:52","guid":{"rendered":"https:\/\/bake-street.com\/?p=20352"},"modified":"2026-04-08T12:27:15","modified_gmt":"2026-04-08T10:27:15","slug":"brownie-coffee-mousse-cake","status":"publish","type":"post","link":"https:\/\/bake-street.com\/en\/brownie-coffee-mousse-cake\/","title":{"rendered":"Brownie coffee mousse cake"},"content":{"rendered":"

It didn’t take me long not to make cakes… hahaha. I can’t help it, I miss them! Not only do I enjoy thinking about them and making them, which is something I love, but also in the final moment. Tasting them. Today I bring a much simpler version than all the last ones, even less elaborated. But that doesn’t mean, at all, that it isn\u00b4t delicious. I tell you that this Brownie coffee mousse cake<\/strong> is going to be your perfect dessert for this weekend.<\/p>\n

We can’t do the whole process in the same day because the mousse must rest in the cold for it to set. But removing this, it is a cake to which we will not have to dedicate much time and we will obtain a wonderful result.<\/p>\n

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\"Brownie <\/picture><\/div>\n
Brownie coffee mousse cake.<\/h5>\n

To make this cake we will only have to prepare 3 preparations; brownie, mousse and a chocolate SMBC. Simple, right?<\/p>\n

The base of our cake will be a brownie with walnuts<\/strong> (or another type of nut or even chocolate if you prefer). It’s true that there’s nothing in the world better than a juicy, melting brownie… But this time we will have to make a small sacrifice and cook it a little more. Ok, I’m not saying make a dry brownie that can’t be eaten. But we need it to be firm so we can keep the whole cake, especially when we cut it.<\/p>\n

On the brownie we will put a coffee and Orujo liquor mousse<\/strong>. This is outstanding! If you are coffee lovers, here you are going to fall in love. Promise!<\/p>\n

It’s not the first time I’ve prepared this mousse, in fact I made it 1.2oo years ago to make these mousse chocolate cups<\/strong><\/a> (please, don’t laugh, I’ve been blogging for a short time, hahahaha). Anyway. That was the first time I made this mousse and, seven years later, I still like it the same or even more.<\/p>\n

To decorate the top, I wanted a cream that would keep its shape while having a silky, flexible texture. Of course, you could only do this with a Swiss Meringue Buttercream<\/strong>. I chose to make it with chocolate to accompany the brownie of the base and because it is the ideal companion for coffee. Along with the caramel, of course.<\/p>\n

\"Brownie <\/picture><\/div>\n
The top decoration.<\/h5>\n

To decorate the top, I was pretty sure about what I was going to do. I’ve been following Tortik Annuchka<\/strong><\/a> for IG for a long time. In fact I follow this account and all the others that have because they do an extraordinary work. They are authentic masters making cakes, with very clean and impeccable finishes, without forgetting their wonderful originality… Seriously, go and see them because they are incredible.<\/p>\n

One of the decorations they make is just the one I show you in this post. Chocolate sheets with a look that simulates a metallic finish. For it what they do is to pour chocolate on aluminum foil, previously wrinkled, to spread it and to cool it. When removing the paper, we will obtain the texture of this. Then we only have to paint it with a metallic food colorant and that\u00b4s all.<\/p>\n

They use it to cover cakes and the result is simply stunning. I wanted to start a few steps down and make a simple top decoration.<\/p>\n

As you can see on this occasion I bring you a very attractive cake, but infinitely simpler than others. Right? Lol<\/p>\n