Saturday, 30 November 2013

Mocha Mousse Cake


Prep Time: 20min
Total Time: 4h00min
Servings: 12



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

Directions

  • 1Heat 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.
  • 2Bake 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.
  • 3Meanwhile, 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.
  • 4In 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.
  • 5In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form.
  • 6Trim 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.
    Source:  www.Bettycrocker.com

    1 comments:

    Nithya Govind | 27 December 2013 at 04:14  

    Your Mocha Mousse Cake looks very yummy.

    -Nithyascorner
    http://nithyascorner.com

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