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Category: Cakes
Prep Time: Cook Time: Total Time:
1 pkg chocolate fudge cake mix
1 1/3 cup water
1/3 cup vegetable oil
1 tbsp prepared coffee or coffee liqueur
4 eggs
Chocolate Mocha Mousse:
3/4 cup heavy cream
2 tbsp granulated sugar
1/3 cup prepared coffee or coffee liqueur
1 bag (6 oz) semisweet chocolate chips
2 tsp vanilla
Chocolate Whipped Cream Frosting:
1 1/2 cup heavy cream
1 1/4 cup powdered sugar
1/3 cup Dutch process baking cocoa ***
1/2 tsp vanilla
Heat oven to 350. Grease bottoms and sides of three (8 or 9 inch) round cake pans. Use shortening; then lightly dust with flour. Beat cake ingredients in large bowl on low speed one minute, scraping bowl constantly. Pour into prepared pans. Bake about 20 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Run knife around sides of pans to loosen cakes. Remove from pans and cool on wire rack completely for one hour. Prepare Mousse and Frosting.
Chocolate Mocha Mousse: Mix 1/4 cup of heavy cream, sugar, and coffee in a 2 quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture simmers, remove from heat. Stir in chocolate chips with wire whisk, stirring until chips are melted. Stir in vanilla. Pour into large bowl and cool for about 10 minutes or until room temperature. Beat in remaining1/2 cup heavy cream in chilled medium bowl on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
Chocolate Whipped Cream Frosting: Beat all ingredients in chilled bowl on high speed until soft peaks form.
Assembly: Place one layer on cake plate. Spread with half of the mousse. Repeat with second layer and remaining mousse. Top with remaining layer. Frost side and top of cake with frosting. Cover and refrigerate at least two hours before serving. Store covered in refrigerator.
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CHOCOLATE FANTASY CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
1 pkg chocolate fudge cake mix
1 1/3 cup water
1/3 cup vegetable oil
1 tbsp prepared coffee or coffee liqueur
4 eggs
Chocolate Mocha Mousse:
3/4 cup heavy cream
2 tbsp granulated sugar
1/3 cup prepared coffee or coffee liqueur
1 bag (6 oz) semisweet chocolate chips
2 tsp vanilla
Chocolate Whipped Cream Frosting:
1 1/2 cup heavy cream
1 1/4 cup powdered sugar
1/3 cup Dutch process baking cocoa ***
1/2 tsp vanilla
Heat oven to 350. Grease bottoms and sides of three (8 or 9 inch) round cake pans. Use shortening; then lightly dust with flour. Beat cake ingredients in large bowl on low speed one minute, scraping bowl constantly. Pour into prepared pans. Bake about 20 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Run knife around sides of pans to loosen cakes. Remove from pans and cool on wire rack completely for one hour. Prepare Mousse and Frosting.
Chocolate Mocha Mousse: Mix 1/4 cup of heavy cream, sugar, and coffee in a 2 quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture simmers, remove from heat. Stir in chocolate chips with wire whisk, stirring until chips are melted. Stir in vanilla. Pour into large bowl and cool for about 10 minutes or until room temperature. Beat in remaining1/2 cup heavy cream in chilled medium bowl on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
Chocolate Whipped Cream Frosting: Beat all ingredients in chilled bowl on high speed until soft peaks form.
Assembly: Place one layer on cake plate. Spread with half of the mousse. Repeat with second layer and remaining mousse. Top with remaining layer. Frost side and top of cake with frosting. Cover and refrigerate at least two hours before serving. Store covered in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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