Mocha Mousse Angel Food Cake with Chocolate Whipped Cream

Name: Mocha Mousse Angel Food Cake with Chocolate Whipped Cream
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 1 box Duncan Hines Signature Angel Food Cake or one pre-made Angel Food Cake of any kind; 118 milliliters unsweetened natural cocoa powder (or your favorite); 237 milliliters confectioners sugar; 1 pinch Pinch of cream of tartar; 1 packet Folgers or Starbucks instant coffee (use 2 if you like); 1 Tbsp instant coffee or 2 packets Folgers or Starbucks instant (the type in the little tubes); 198 grams marshmallow crème; 59 milliliters milk; 227 grams regular or light Cool Whip or 1 cup whipping cream, whipped and sweetened lightly with 3T. conf. sugar and ½ teaspoon vanilla; 59 milliliters boiling water; 473 milliliters chilled whipping cream

Mocha Mousse Angel Food Cake with Chocolate Whipped Cream is a gluten free dessert. This recipe covers 6% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 3g of protein, 24g of fat, and a total of 403 calories. This recipe serves 8. It will be a hit at your Mother's Day event. A mixture of one pre-made angel food cake of any kind, whipping cream, milk, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Prepare the angel food cake as directed on the package.

Ingredients you will need

Angel Food Cake

Let cool. With a serrated knife, cut it into three even layers.Prepare mousse. Put boiling water in a mixing bowl.

Ingredients you will need

Water

Equipment you will use

Serrated Knife

Mixing Bowl

Add the coffee and stir to dissolve.

Ingredients you will need

Coffee

Add the marshmallow crème and beat on low until blended and smooth. Fold in the whipped topping.Line a 9 inch round springform pan with foil and place the first layer of your angel food cake in the pan. You may have to squish it in a bit.

Ingredients you will need

Angel Food Cake

Whipped Topping

Marshmallows

Equipment you will use

Springform Pan

Aluminum Foil

Spread about 1/2 of the mocha mousse over the cake. Top with second layer of cake.

Ingredients you will need

Mocha

Add remaining mocha mousse. Top with remaining layer of angel food cake. Put plastic wrap over the cake and put the whole thing in the freeze for about 3 hours or until frozen.As soon as you put the cake in the freezer, go ahead and start preparing the chocolate whipped cream since the chocolate mixture requires some chill time too.

Ingredients you will need

Angel Food Cake

Whipped Cream

Chocolate

Mocha

Wrap

Equipment you will use

Plastic Wrap

Whisk sugar, cocoa powder, milk, coffee powder and cream of tartar in the bowl of a stand mixer until smooth. Cover and refrigerate until well chilled, about 1 hour or up to 4.Set the stand mixer bowl back on the mixer and with the whisk attachment, beat on medium, gradually adding the cream. Continue beating, increasing speed slightly, until stiff peaks begin form — be careful not to overdo it.

Ingredients you will need

Cream Of Tartar

Instant Coffee

Cocoa Powder

Cream

Sugar

Milk

Equipment you will use

Stand Mixer

Whisk

Bowl

Remove frozen cake from freezer and unlatch sides of pan. Peel away foil and set frozen cake on a cake tray.

Equipment you will use

Aluminum Foil

Frying Pan

Spread chocolate whipped cream over entire cake. You’ll have plenty of chocolate whipped cream and possible even a little left over. Store cake in the refrigerator.

Ingredients you will need

Whipped Cream

Chocolate

Spread

Equipment

Ingredients

Servings:

1box

Duncan Hines Signature Angel Food Cake or one pre-made Angel Food Cake of any kind 118milliliters

unsweetened natural cocoa powder (or your favorite)237milliliters

confectioners' sugar 1pinch

Pinch of cream of tartar 1packet

Folgers or Starbucks instant coffee (use 2 if you like)1Tbsp

instant coffee or 2 packets Folgers or Starbuck's instant (the type in the little tubes)198grams

marshmallow crème 59milliliters

milk 227grams

regular or light Cool Whip or 1 cup whipping cream, whipped and sweetened lightly with 3T. conf. sugar and ½ teaspoon vanilla 59milliliters

boiling water 473milliliters

chilled whipping cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cake works really well with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.