MOCHA MOUSSE CAKE

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Mocha Mousse Cake image

Love mocha? This ultra-chocolaty layer cake is a mocha lover's dream!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons coffee-flavored liqueur or cold brewed coffee
4 eggs
3/4 cup whipping cream
2 tablespoons granulated sugar
1/3 cup coffee-flavored liqueur or cold brewed coffee
1 cup semisweet chocolate chips (6 oz)
2 teaspoons vanilla
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup Dutch processed unsweetened baking cocoa
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F 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. 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.
  • 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. Pour into large bowl; cool to room temperature, about 10 minutes.
  • 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.
  • In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form.
  • 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.) 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. Spread topping over side and top of cake. Cover; refrigerate at least 1 hour before serving. Store covered in refrigerator.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 120 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 0 g

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