Mocha Mousse 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

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

1

cup whipping cream

3/4

cup powdered sugar

1/4

cup Dutch processed unsweetened baking cocoa

1/2

teaspoon vanilla

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