Mocha Cake with Chocolate Mousse Filling

 

1

box Betty Crocker® SuperMoist® yellow cake mix

1 1/4

cups water

1/3

cup vegetable oil

3

eggs

1

tablespoon instant coffee granules or crystals

1 1/2

cups semisweet chocolate chips

1/3

cup whipping cream

3

tablespoons sugar

1/2

cup coffee liqueur or prepared coffee

• 1 Heat oven to 325°F. Generously grease shaped Bundt® pan and Bundt® Tunnel Insert with shortening and lightly flour, or spray with baking spray with flour. Line 6 regular-sized muffin cups with paper baking cups.
• 2 In large bowl, beat cake mix, water, oil, eggs and coffee granules with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Place 4 cups batter in Bundt pan. Place tunnel insert on center of Bundt pan. Fill muffin cups 2/3 full with remaining batter.
• 3 Bake cake 35 to 40 minutes and cupcakes 18 to 20 minutes. Using sharp or serrated knife, immediately cut off excess cake accross top of Bundt and tunnel insert pans. Carefully loosen tunnel insert; remove. Cool cake in pan 10 minutes; remove from pan to cooling rack, placing cake tunnel side down. Cool completely, about 1 hour.
• 4 Place chocolate chips in food processor. Cover and process until finely ground; leave chocolate in processor. In 1-quart saucepan, cook whipping cream and sugar over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot cream through feed tube; process 10 to 20 seconds until chocolate is completely melted. Add liqueur through feed tube; process 10 to 20 seconds or until creamy. Pour into small bowl; refrigerate about 15 minutes.
• 5 When cake is cool, turn cake over and spoon mousse into tunnel. Place cake filled side down on serving plate; top with chocolate glaze if desired. Store covered in refrigerator.