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Mocha Mousse Cake

Love mocha? This ultra-chocolaty layer cake is a mocha lover’s dream!

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( 42 Ratings)

42 Ratings

5 Stars 67%

4 Stars 19%

3 Stars

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1 Stars

Member Reviews ( 18 )

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Prep Time 20 min
Total Time 4 hr 0 min
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

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Directions

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.

EXPERT TIPS

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 470
Calories from Fat: 240),

% Daily Value

Total Fat: 26g; 26%
(Saturated Fat 13g, 13% Trans Fat 0g 0% ),
Cholesterol: 120mg; 120%;
Sodium: 350mg; 350%;
Total Carbohydrate: 51g; 51%
(Dietary Fiber 2g 2% Sugars 34g 34% ),
Protein: 5g; 5%

% Daily Value*:

Vitamin A: 10%;
Vitamin C: 0%;
Calcium: 10%;
Iron: 10%;

Exchanges:

1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;

Carbohydrate Choices:

3 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 18 Reviews View All

Posted 8/26/2010 8:45:18 AM REPORT ABUSE MinnBaker said:

Rating:

I have been making this cake since I first saw it printed-I think 2006 or 2007. The second time I made it I too had the problem of the mousse not setting and the cake falling. It was to be a birthday cake for a co-worker and I was determined not to let my hard work and the ingredients go to waste. I lined a large bowl with the frosting and inverted the assembled cake into it. Then I frosted the top of the cake and refrigerated it. My co-workers dubbed it, "bowl cake" and I have made it that way ever since. When I make it for someone I pick out a special bowl and present that as part of the gift. One thing I have found is that I allow the mousse to set "overnight". I believe that is the trick-one to two hours is not enough time. Placing it in the bowl also makes transporting it a breeze. I have also made this replacing the coffee liquer with Bailey's-what a hit that has been! Enjoy! We have many times over!

This reply was: Helpful Inspiring

Posted 3/30/2010 4:44:48 PM REPORT ABUSE kayroz said:

Rating:

this recipe was really really successfull. i omitted the oil from the cake mix and the cake was lighter and more torte like. i also left the coffe out of the cake and only added it to the mousse(little kids eating it too)this mousse tuned out perfectly. this is the first time i was successfull at making mousse. i would make it again in a heart beat. yummmmmmmmy!!

This reply was: Helpful Inspiring

Posted 3/29/2010 7:26:23 PM REPORT ABUSE theowlqueen1 said:

Rating:

I made this disaster of a cake yesterday..I did it exactly as written. The mousse cream was anything but mousse-like...The cake layers were SLIDING off the plate along with ALL THE MOUSSE AND FROSTING...hours of clean-up...I put 2 sticks just to anchor it together...WILL NOT BE MAKING THIS AGAIN!!!!!!

This reply was: Helpful Inspiring