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Mocha Mousse Cake Recipe

Ingredients:

  • Mocha Mousse Cake
    Mocha Mousse Cake

    Cake

  • One box Betty Crocker® SuperMoist® chocolate fudge cake mix
  • 1 1/3 cups water
  • 1/3 cup vegetable oil
  • 2 tablespoons coffee-flavored liqueur or even cold brewed coffee
  • Four eggs
  • Mocha Mousse
  • 3/4 cup whipping cream
  • 2 tbsps granulated sugar
  • 1/3 cup coffee-flavored liqueur or cold brewed coffee
  • One cup semisweet chocolate chips (Six 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

How to make Mocha Mousse Cake

  • Heat stove to 350°F (325ºF for dark or even nonstick pans). Grease bottoms as well as attributes associated with 3 8- or even 9-inch round cake cookware along with reducing (don’t use cooking food spray); lightly flour. In large dish, defeat cake mix, water, oil, Two tbsps liqueur and eggs along with electric mixer on reduced speed 30 seconds. Beat on medium pace Two moments, scraping dish continuously. Pour regarding 1 1/2 cups player into every pan. (If baking only Two cookware at any given time, refrigerate remaining player till ready to use.)
  • Bake 19 in order to Twenty-four moments or till toothpick placed within middle arrives thoroughly clean. Cool Ten minutes. Run blade around attributes associated with cookware to loosen desserts; eliminate through cookware in order to air conditioning shelves. Cool totally, about 30 minutes.
  • Meanwhile, to create mousse, within 2-quart saucepan, mix 1/4 cup of the whipping cream, the actual granulated sugar and 1/3 cup liqueur. Cook more than moderate heat, stirring constantly, till sugar is actually mixed and combination simmers; remove from warmth. Stir within chocolate chips along with cable whisk until chips are melted. Mix in 2 teaspoons vanilla. Put in to big dish; cool regarding Ten minutes or even till room temperature.
  • In chilled medium dish, beat remaining 1/2 cup whipping cream upon high-speed just till gentle peaks form. Collapse whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.
  • In another cooled medium dish, beat just about all topping elements upon high speed till soft peaks type.
  • Fill cake layers along with mousse. Spread topping more than side as well as surface of cake. Include; refrigerate a minimum of 2 hours before helping. Store protected in fridge.
  • Mocha Mousse Cake is ready to serve.

Prep Time: 20 minutes
Total Time: 3 hours 25 minutes
Servings: 12 servings

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