CHOCOLATE CAPPUCCINO MOUSSE CAKE

Chocolate Cappuccino Mousse Cake image

Layers of coffee-flavored angel food cake and decadent chocolate mousse are covered with a to-die-for buttercream frosting. Each slice of this dessert is like a piece of heaven. It takes some time to prepare, but the compliments that follow make the effort worth it.-Jane Woods, Fort Worth, Texas

Provided by Taste of Home

Time 1h30m

Yield 16 servings.

Number Of Ingredients 13

Ingredients

1 package (16 ounces) angel food cake mix
1 cup plus 2 tablespoons cold water
2 tablespoons brewed coffee
FILLING:
4 ounces bittersweet chocolate, chopped
1 teaspoon instant coffee granules
1 teaspoon ground cinnamon
1-3/4 cups heavy whipping cream
FROSTING:
2/3 cup butter, softened
5-1/2 cups confectioners' sugar
6 tablespoons coffee liqueur
2-1/2 teaspoons vanilla extract

Steps:

Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350° for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks., Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form., In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 478 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 1g fiber), Protein 4g protein.