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Mocha Mousse Cake

  • Prep 20 min
  • Total 4 hr 0 min
  • Servings 12

Love mocha? This ultra-chocolaty layer cake is a mocha lover’s dream! MORE + LESS -

Ingredients

Cake

1
box Betty Crocker™ SuperMoist™ 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

Mocha Mousse

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

Chocolate Whipped Cream Topping

1
cup whipping cream
3/4
cup powdered sugar
1/4
cup Dutch processed unsweetened baking cocoa
1/2
teaspoon vanilla

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    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.
  • 4
    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.
  • 5
    In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form.
  • 6
    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.

Expert Tips

  • In a hurry? You can use 1 container Betty Crocker® Whipped chocolate frosting instead of the whipped cream topping.
  • Try other flavors of liqueur in the cake and mousse, such as raspberry, hazelnut or amaretto.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
240
% Daily Value
Total Fat
26g
41%
Saturated Fat
13g
65%
Trans Fat
0g
Cholesterol
120mg
39%
Sodium
350mg
15%
Potassium
200mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
9%
Sugars
34g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

© 2017 ®/TM General Mills All Rights Reserved

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