Mocha Mousse Cake Recipe

Name: Mocha Mousse Cake
Prep time: 20 min
Cook time: 3 h 35 min
Total time: 3 h 55 min
Yield: 12 servings
Ingredients: 1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix (any chocolate flavour); 1 1/3 cups (325 mL) water; 1/3 cup (75 mL) vegetable oil; 1 tbsp (15 mL) coffee liqueur or prepared coffee; 4 eggs; 3/4 cup (175 mL) whipping cream; 2 tbsp (25 mL) granulated sugar; 1/3 cup (75 mL) coffee liqueur or prepared coffee; 1 cup (250 mL) semi-sweet chocolate chips; 2 tsp (10 mL) vanilla; 1 cup (250 mL) whipping cream; 3/4 cup (175 mL) icing sugar; 1/4 cup (50 mL) unsweetened Dutch process baking cocoa; 1 tsp (10 mL) vanilla

Ingredients

1 pkg (510 g) Betty Crocker* SuperMoist Cake Mix (any chocolate flavour)
1 1/3 cups (325 mL) water
1/3 cup (75 mL) vegetable oil
1 tbsp (15 mL) coffee liqueur or prepared coffee
4 eggs
3/4 cup (175 mL) whipping cream
2 tbsp (25 mL) granulated sugar
1/3 cup (75 mL) coffee liqueur or prepared coffee
1 cup (250 mL) semi-sweet chocolate chips
2 tsp (10 mL) vanilla
1 cup (250 mL) whipping cream
3/4 cup (175 mL) icing sugar
1/4 cup (50 mL) unsweetened Dutch process baking cocoa
1 tsp (10 mL) vanilla

PREP TIME 20m	COOK TIME 3h35m	TOTAL TIME 3h55m
YIELD 12 servings

Instructions

Heat oven to 350°F (180°C).
Grease bottoms and sides of three 8-inch or 9-inch (20 or 22 cm) round pans with shortening (do not use cooking spray); lightly flour.
In large bowl, beat cake mix, water, oil, 1 tablespoon (15 mL) 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 (425 mL) batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.)
Bake about 24 minutes or until toothpick inserted in centre comes out clean.
Cool 10 minutes.
Run knife around sides of pans to loosen cakes; remove from pans to wire rack.
Cool completely, about 1 hour.
Meanwhile, in 2-quart (2 L) saucepan, mix 1/4 cup (50 mL) of the whipping cream, the granulated sugar and 1/3 cup (75 mL) 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 (10 mL) vanilla.
Pour into large bowl; cool about 10 minutes or until room temperature.
In chilled medium bowl, beat remaining 1/2 cup (125 mL) whipping cream on high speed just until soft peaks form.
Fold whipped cream into chocolate mixture.
Cover and refrigerate 30 minutes.
In chilled medium glass or metal bowl, beat all topping ingredients on high speed until soft peaks form.
Fill cake layers with mousse.
Spread topping over side and top of cake.
Cover and refrigerate at least 2 hours before serving.
Store covered in refrigerator.