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Chocolate and Coffee Charlotte Cake

Servings 20 cm round cake pan
Author Natalie


For the base and sides:

  • 200 grams Ladyfinger cookies
  • 125 ml. milk

For the dark chocolate mousse:

  • 100 grams of dark finely chopped chocolate
  • 250 ml. cold whipping cream

For coffee mascarpone cream:

  • 125 ml.  cold whipping cream
  • 112 grams mascarpone cheese at room temperature
  • 1 tablespoon sugar powder
  • 1/2 teaspoon vanilla extract
  • 2 teaspoons instant coffee powder
  • 50 grams of white chocolate
  • 15 ml. milk

For the vanilla whipped cream:

  • 250 ml. cold whipping cream
  • 1 teaspoon vanilla extract
  • 30 grams sugar powder
  • 10 grams Instant Vanilla Pudding powder

For decoration:

  • 100 grams of dark chocolate
  • 30-40 grams of pailleté feuilletine



  1. Cut a small piece from the bottom of each ladyfinger to create a cookie that will "stand" in the side of the cake pan.
  2. Arrange the ladyfinger cookies standing tightly on the sides of the pan.
  3. Arrange biscuits at the bottom of the mold densely to form a base. Gently brush the biscuits (sides and basin milk.

Dark chocolate mousse:

  1. Chop the chocolate and place in a bowl.
  2. Dissolve in the microwave or over double steal pot until melted and shiny.
  3. Whip the cream to a firm whipped cream.
  4. Pour about 1/3 of the whipped cream into the melted chocolate and mix well to air the chocolate a bit and compare the textures.
  5. Add in the remaining whipped cream and gently fold until a uniform mousse is obtained.
  6. Pour the mousse over the biscuit base, flatten to an even layer and freeze for about an hour to set.

Coffee mascarpone cream:

  1. In a mixer bowl whip together whipping cream, mascarpone cheese, powdered sugar, vanilla extract and coffee until uniform and stable cream is obtained.
  2. Chop the chocolate and place in a bowl. Add milk and melt in the microwave or double steam pot until everything is melted and the mixture is uniform.
  3. Add 2-3 tablespoons of the cream into the melted chocolate and mix well.
  4. Add the remaining of the cream and gently fold until a uniform cream is obtained.
  5. Pour the cream on top of the chocolate mousse layer and straighten with a palate knide. Refrigerate for another hour to set.

Vanilla cream:

  1. In a mixer bowl, whip cream, vanilla, powdered sugar and instant pudding until very firm whipped cream is obtained.
  2. Pour the cream on top of the coffee mascarpone cream layer and straighten the top. You can also drizzle it with a piping bag if you want, but there's really no need.
  3. Refrigerate the cake completely for 3-4 hours until completely set.
  4. Carefully remove the cake from the pan.

Chocolate Decoration:

  1. Melt the chocolate in the microwave or over double steam pot.
  2. Pour the melted chocolate on a baking paper, sprinkle with pailleté feuilletine and roll it quite tightly inside the baking papaer.
  3. Refrigerate this way for about an hour for the chocolate to harden.
  4. When the chocolate is frozen, gently open the paper and receive large pieces of chocolate chunks for decoration.
  5. Garnish the top of the cake with the chocolate chunks and serve.

Recipe Notes

  • The whole cake can be prepared in advance up to one week before serving and kept wrapped well in the freezer.
  • Instead of dark chocolate you can use milk chocolate, but the result will be sweeter.
  • It is advisable to transfer the frozen cake from the freezer to the refrigerator at least 4 hours before serving so that it will thaw and have a pleasant texture to eat.
  • Instead of chocolate chunk decoration you can simply grate some chocolate or decorate with cocoa powder.