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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!
Updated Aug 19, 2011
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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


  • 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 Facts are not available for this recipe
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