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Mocha Mousse Cake
Mocha Mousse Cake
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Prep Time:
20 minutes
Total Time:
4 hours
Indulge in this decadent mocha layer cake, a dream come true for chocolate and coffee enthusiasts!
Ingredients:
  • 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
  • 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)
  • 1 cup whipping cream
  • 3/4 cup powdered sugar
  • 1/4 cup Dutch processed unsweetened baking cocoa
  • 1/2 teaspoon vanilla
Instructions:
  • Preheat the oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour two 8- or 9-inch round cake pans. In a large bowl, use an electric mixer on low speed to combine cake mix, water, oil, 2 tablespoons liqueur, and eggs for 30 seconds. Increase speed to medium and beat for 2 minutes, scraping the bowl occasionally. Divide the batter between the pans.
  • Bake in 8-inch pans for 34-40 minutes or 9-inch pans for 31-37 minutes until a toothpick comes out clean when inserted in the center. Cool for 10 minutes, then gently run a knife around the edges to remove the cakes from the pans to a cooling rack. Allow to cool completely for about 1 hour. For easier handling, refrigerate the layers for 45 minutes.
  • To prepare the mousse, combine 1/4 cup of whipping cream, granulated sugar, and 1/3 cup liqueur in a 2-quart saucepan. Cook over medium heat while stirring constantly until the sugar is dissolved and the mixture simmers. Remove from heat, then whisk in chocolate chips until melted. Add 2 teaspoons of vanilla and transfer the mixture into a large bowl. Allow it to cool to room temperature, approximately 10 minutes.
  • In a cool bowl, whip the remaining 1/2 cup of whipping cream on high speed until soft peaks form. Gently fold the whipped cream into the chocolate mixture. Chill in the refrigerator for 30 minutes before serving.
  • In a separate chilled bowl, whip topping ingredients on high speed until soft peaks form.
  • Trim the rounded top off one cake layer. Cut each cake layer horizontally to create two layers. Place one layer, cut side up, on a serving plate; spread one-third of the mousse. Repeat with the second and third layers. Top with the fourth layer, cut side down. Spread topping over the side and top of the cake. Refrigerate for at least 1 hour before serving, and store covered in the refrigerator.

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