Mocha Mousse Cake

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



box Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/4
cups water
cup vegetable oil
tablespoons coffee-flavored liqueur or cold brewed coffee

Mocha Mousse

cup whipping cream
tablespoons granulated sugar
cup coffee-flavored liqueur or cold brewed coffee
cup semisweet chocolate chips (6 oz)
teaspoons vanilla

Chocolate Whipped Cream Topping

cup whipping cream
cup powdered sugar
cup Dutch processed unsweetened baking cocoa
teaspoon vanilla


  • 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.

    Mocha Mousse Cake Mocha Mousse Cake Reviewed by sasuke uchiha on 19:20 Rating: 5

    1 comment:

    1. Your Mocha Mousse Cake looks very yummy.



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