Cappuccino Mousse Cake

Name: Cappuccino Mousse Cake
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 454 grams package angel food cake mix; 10 servings White Chocolate Mousse; 1 stick Garnish: vanilla candy-coated cinnamon; 2 recipes Coffee Buttercream Frosting; 1 teaspoon ground cinnamon

Cappuccino Mousse Cake is a gluten free, dairy free, and fodmap friendly recipe with 10 servings. One portion of this dish contains approximately 3g of protein, 0g of fat, and a total of 172 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. It works well as a cheap dessert. If you have angel food cake mix, chocolate mousse, garnish: vanilla candy-coated cinnamon sticks, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Prepare cake batter according to package directions, substituting cold brewed coffee for water. Spoon into 3 wax paper-lined 9-inch round cakepans.

Ingredients you will need

Brewed Coffee

Water

Equipment you will use

Wax Paper

Bake at 350 for 20 to 25 minutes. Cool in pans on wire racks.

Equipment you will use

Oven

Invert 1 layer onto a serving plate; remove wax paper, and spread with half of White Chocolate Mousse. Repeat procedure with remaining cakelayers and mousse, ending with a cake layer. Cover and chill at least4 hours.

Ingredients you will need

White Chocolate

Spread

Equipment you will use

Wax Paper

Spread half of Coffee Buttercream Frosting on top and sides of cake. Pipe border around bottom using a star tip; pipe large dollops around top of cake. Sift ground cinnamon over top of cake. (Freeze up to 1 month; thaw in refrigerator 8 hours.)

Ingredients you will need

Ground Cinnamon