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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 box chocolate fudge cake mix
1 1/3 cups water
1/3 cup vegetable oil
2 tbsp coffee-flavored liqueur or cold brewed coffee
4 eggs
Mocha Mousse
3/4 cup whipping cream
2 tbsp sugar
1/3 cup coffee-flavored liqueur or cold brewed coffee
1 cup semisweet chocolate chips
2 tsp vanilla
Chocolate Whipped Cream Topping
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup Dutch processed unsweetened baking cocoa
1/2 tsp vanilla
Heat oven to 350. Grease bottoms and sides of three 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. In large bowl, beat cake mix, water, oil, 2 tbsp liqueur and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl constantly. Pour about 1 1/2 cups batter into pan. (If baking only 2 pans at a time, refrigerate remaining batter until ready to use.)
Bake 19 to 24 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 racks. Cool completely, about 30 minutes.
Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the 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 wire whisk until chips are melted. Stir in 2 tsp vanilla. Pour into large bowl; cool about 10 minutes or until room temperature.
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.
In another chilled medium bowl, beat all topping ingredients on high speed until soft peaks form.
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MOCHA MOUSSE CAKE
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Category: Cakes
Prep Time: Cook Time: Total Time:
Cake
1 box chocolate fudge cake mix
1 1/3 cups water
1/3 cup vegetable oil
2 tbsp coffee-flavored liqueur or cold brewed coffee
4 eggs
Mocha Mousse
3/4 cup whipping cream
2 tbsp sugar
1/3 cup coffee-flavored liqueur or cold brewed coffee
1 cup semisweet chocolate chips
2 tsp vanilla
Chocolate Whipped Cream Topping
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup Dutch processed unsweetened baking cocoa
1/2 tsp vanilla
Heat oven to 350. Grease bottoms and sides of three 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. In large bowl, beat cake mix, water, oil, 2 tbsp liqueur and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl constantly. Pour about 1 1/2 cups batter into pan. (If baking only 2 pans at a time, refrigerate remaining batter until ready to use.)
Bake 19 to 24 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 racks. Cool completely, about 30 minutes.
Meanwhile, to make mousse, in 2-quart saucepan, mix 1/4 cup of the whipping cream, the 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 wire whisk until chips are melted. Stir in 2 tsp vanilla. Pour into large bowl; cool about 10 minutes or until room temperature.
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.
In another chilled medium bowl, beat all topping ingredients on high speed until soft peaks form.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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