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Mocha Mousse Cake
1 box chocolate fudge cake mix
1 1/3 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
Heat oven to 350 degrees (325 degrees for dark or nonstick pans). Grease bottoms and sides of three 8- or 9-inch round cake pans with shortening (do not use cooking spray); lightly flour. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and eggs with electric mixer on low speed 30 seconds.
Beat on medium speed 2 minutes, scraping bowl constantly. Pour about 1 3/4 cups batter into each pan. (If baking only 2 pans at a time, refrigerate remaining batter until ready to use.)
Bake 20 to 25 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 racks. Cool completely, about 30 minutes.
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 wire whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool about 10 minutes or until room temperature.
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. In another chilled medium bowl, beat all topping ingredients on high speed until soft peaks form. Makes 12 servings
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