Tasty Tuesday–Mocha Mousse Cake

Cake

  • 1 box Betty Crocker Super Moist triple chocolate fudge cake mix
  • 1 1/4 cups water
  • 1/3 cup vegetable oil
  • 2 tablespoons coffee-flavored liqueur
  • 4 eggs
Mocha Mousse
  • 2 cups whipping cream
  • 2 tablespoons granulated sugar
  • 1/3 cup coffee-flavored liqueur
  • 1 cup semisweet chocolate chips (6 oz)
  • 2 teaspoons vanilla
Chocolate Whipped Cream Topping
  • 2 cups whipping cream
  • 1 cup powdered sugar
  • 1/2 cup Dutch processed unsweetened baking cocoa
  • 1 teaspoon vanilla
  • Heat oven to 350. 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.
  • 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 3/4 cups 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. 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.

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