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Mocha Mousse Cake

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  • Prep 20 min
  • Total 4 hr 0 min
  • Servings 12
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Love mocha? This ultra-chocolaty layer cake is a mocha lover’s dream!
By Betty Crocker Kitchens
Updated Aug 19, 2011

Ingredients

Cake

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    In a hurry? You can use 1 container Betty Crocker® Whipped chocolate frosting instead of the whipped cream topping.
  • tip 2
    Try other flavors of liqueur in the cake and mousse, such as raspberry, hazelnut or amaretto.

Nutrition

470 Calories, 26g Total Fat, 5g Protein, 51g Total Carbohydrate, 34g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
470
Calories from Fat
240
Total Fat
26g
41%
Saturated Fat
13g
65%
Trans Fat
0g
Cholesterol
120mg
39%
Sodium
350mg
15%
Potassium
200mg
6%
Total Carbohydrate
51g
17%
Dietary Fiber
2g
9%
Sugars
34g
Protein
5g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
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 Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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