Best Chocolate Kahlua Mousse Cake Recipes

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CHOCOLATE KAHLUA MOUSSE CAKE



CHOCOLATE KAHLUA MOUSSE CAKE image

Categories     Cake     Chocolate     Dessert     Bake

Yield Makes 16 servings.

Number Of Ingredients 14

1 1/2 cups plain flour
2 cups granulated sugar
1/2 cup plus 2 tablespoons unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon plus 1/8 teaspoon salt
1 cup melted butter
4 eggs
2 teaspoons vanilla extract
1 cup chopped pecans
3 (4 oz.) bars sweet dark baking chocolate
1 (1/4 oz.) envelope unflavored gelatin
1/2 cup Kahlua
3 3/4 cups chilled whipping cream
1 tablespoon superfine sugar

Steps:

  • Place first 4 ingredients and 1/2 teaspoon salt in mixing bowl; add melted butter and mix at medium speed for one minute. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and pecans. Coat a 9 inch x 3 inch round spring form pan with cooking spray. Spread batter over bottom and place in preheated oven. Bake at 350 degrees 20-25 minutes or until done. Set aside to cool. Reserve half of one bar of the baking chocolate for making chocolate curl garnish. Break remaining chocolate into small pieces and melt in double boiler over hot, not boiling, water, stirring occasionally until smooth; remove from heat and set aside to cool. Sprinkle gelatin over Kahlua. Let stand 5 minutes or until gelatin is softened. Microwave on high, stirring in 10-second intervals, until gelatin is dissolved; cool. Place chilled whipping cream and remaining 1/8 teaspoon salt in mixing bowl and beat at high speed until soft peaks form and cream does not move when bowl is tilted. Combine one cup of the whipped cream with 1 tablespoon superfine sugar; place in refrigerator for topping. To the remaining whipped cream, gently stir in cooled melted chocolate. Next, fold in the cooled Kahlua mixture; spread over cake in spring form pan. Refrigerate 2 hours or until set. Spread mousse layer with chilled cup of sweetened whipped cream. For chocolate curls, use a vegetable peeler to shave remaining chocolate into curls and arrange curls on top of cake. Remove sides of pan from bottom and keep chilled until serving time.

CHOCOLATE KAHLUA MOUSSE CAKE



Chocolate Kahlua Mousse Cake image

The chocolate aroma of this cake is exquisitely intoxicating. Make it once and it will become your signature dessert. Note: Be sure that the melted chocolate and whipped topping are both at room temperature as directed before combining. Otherwise, the chocolate will seize and be difficult or impossible to mix.

Provided by Kitchen Klown

Categories     Dessert

Time 1h

Yield 1 cake, 16 serving(s)

Number Of Ingredients 7

3 (8 ounce) cartons frozen whipped topping, thawed
1 (19 7/8 ounce) box dark chocolate brownie mix
3/4 teaspoon ground cinnamon
1 (1/4 ounce) envelope unflavored gelatin
10 tablespoons Kahlua
1 (11 1/2 ounce) package milk chocolate chips, melted and cooled to room temperature
2 semi-sweet chocolate baking squares

Steps:

  • Preheat oven to 350 degrees Fahrenheit. Remove whipped topping from refrigerator and allow it to reach room temperature. Coat bottom of 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Set aside to cool. In microwave-safe bowl, sprinkle gelatin over 1/2 cup of Kahlua (may substitute brewed coffee). Let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. Return 1 cup of the whipped topping to refrigerator. In large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. Refrigerate until set, about 2 hours. Stir remaining 2 tablespoons Kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. Using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. Remove sides of springform pan. Serve chilled.

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