FR
MENU
  • Save
    127
  • Print
    83
  • Twitter
    20
  • Pinterest
    64
  • Facebook
    56
  • Email
    8
  • More
  • Email
    8

Mocha Mousse Cake

mocha mousse cake Dessert
Mocha Mousse Cake
  • Prep 20 min
  • Total 3 hr 55 min
  • Servings 12
  • Pinterest
    64
  • Print
    83
  • Save
    127
  • Email
    8

Love the glorious union of chocolate and coffee? This ultra-chocolatey layer cake is truly a mocha lover's dream! ...MORE + LESS -

Ingredients

1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix (any chocolate flavour)
1 1/3 cups (325 mL) water
1/3 cup (75 mL) vegetable oil
1 tbsp (15 mL) coffee liqueur or prepared coffee
4 eggs
3/4 cup (175 mL) whipping cream
2 tbsp (25 mL) granulated sugar
1/3 cup (75 mL) coffee liqueur or prepared coffee
1 cup (250 mL) semi-sweet chocolate chips
2 tsp (10 mL) vanilla
1 cup (250 mL) whipping cream
3/4 cup (175 mL) icing sugar
1/4 cup (50 mL) unsweetened Dutch process baking cocoa
1 tsp (10 mL) vanilla

Steps

Hide Images
  • 1
    Heat oven to 350°F (180°C). Grease bottoms and sides of three 8-inch or 9-inch (20 or 22 cm) round pans with shortening (do not use cooking spray); lightly flour.
  • 2
    In large bowl, beat cake mix, water, oil, 1 tablespoon (15 mL) liqueur and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl constantly.
  • 3
    Pour about 1 3/4 cups (425 mL) batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.)
  • 4
    Bake about 24 minutes or until toothpick inserted in centre comes out clean. Cool 10 minutes.
  • 5
    Run knife around sides of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.
  • 6
    Meanwhile, in 2-quart (2 L) saucepan, mix 1/4 cup (50 mL) of the whipping cream, the granulated sugar and 1/3 cup (75 mL) liqueur. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat.
  • 7
    Stir in chocolate chips with wire whisk until chips are melted. Stir in 2 teaspoons (10 mL) vanilla.
  • 8
    Pour into large bowl; cool about 10 minutes or until room temperature.
  • 9
    In chilled medium bowl, beat remaining 1/2 cup (125 mL) whipping cream on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
  • 10
    In chilled medium glass or metal bowl, beat all topping ingredients on high speed until soft peaks form.
  • 11
    Fill cake layers with mousse. Spread topping over side and top of cake. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.

Expert Tips

  • Tip: You'll find that splitting cake layers is easier if you freeze them first for about 20 minutes.

Nutrition Information

Nutrition Facts

Serving Size: 12
Calories
490
% Daily Value
Total Fat
26
Saturated Fat
12
Trans Fat
1
Cholesterol
110
Sodium
38016
Dietary Fiber
2
Sugars
40
Protein
6
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

Rate and Comment