Mocha Mousse Cake

Mocha Mousse Cake

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

Prep Time



Total Time






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
  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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 470
    • (Calories from Fat 240),
  • Total Fat 26g
    • (Saturated Fat 13g,
    • Trans Fat 0g),
  • Cholesterol 120mg;
  • Sodium 350mg;
  • Total Carbohydrate 51g
    • (Dietary Fiber 2g,
    • Sugars 34g),
  • Protein 5g;
Percent Daily Value*:
    • 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.