Mocha Mousse Cake

Name: Mocha Mousse Cake
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 12
Cuisine: Global
Ingredients: 79 milliliters coffee-flavored liqueur or cold brewed coffee; 2 Tbsps coffee-flavored liqueur or cold brewed coffee; 59 milliliters Dutch processed unsweetened baking cocoa; 4 eggs; 1 box Betty chocolate fudge cake mix; 2 Tbsps granulated sugar; 177 milliliters powdered sugar; 170 grams cup semisweet chocolate chips; 1 teaspoons vanilla; 2 teaspoons vanilla; 79 milliliters vegetable oil; 296 milliliters water; 177 milliliters whipping cream; 237 milliliters whipping cream

Mocha Mousse Cake might be just the dessert you are searching for. This recipe serves 12. One serving contains 486 calories, 6g of protein, and 27g of fat. From preparation to the plate, this recipe takes approximately 4 hours. If you have dutch processed baking cocoa, coffee-flavored liqueur, coffee-flavored liqueur, and a few other ingredients on hand, you can make it.

Instructions

Heat oven to 350F (325F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.

Ingredients you will need

Cake Mix

Liqueur

All Purpose Flour

Water

Egg

Cooking Oil

Equipment you will use

Hand Mixer

Bowl

Oven

Pour into pans.

Bake 8-inch pans 34 to 40 minutes, 9-inch pans 31 to 37 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.

Equipment you will use

Wire Rack

Toothpicks

Oven

Knife

Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the granulated sugar and 1/3 cup liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat. Stir in chocolate chips with whisk until chips are melted. Stir in 2 teaspoons vanilla.

Ingredients you will need

Sugar

Chocolate Chips

Whipping Cream

Liqueur

Vanilla

French Fries

Equipment you will use

Sauce Pan

Whisk

Pour into large bowl; cool to room temperature, about 10 minutes.

Equipment you will use

Bowl

In chilled medium bowl, beat remaining 1/2 cup whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.

Ingredients you will need

Whipping Cream

Whipped Cream

Chocolate

Equipment you will use

Bowl

In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form.

Equipment you will use

Bowl

Trim off rounded top of one cake layer.

Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.)

Equipment you will use

Toothpicks

Knife

Place 1 layer, cut side up, on serving plate; spread with one-third of the mousse. Repeat with second and third layers. Top with fourth layer, cut side down.

Ingredients you will need

Spread

Spread topping over side and top of cake. Cover; refrigerate at least 1 hour before serving. Store covered in refrigerator.

Ingredients you will need

Spread