Best 4 Mocha Mousse Cake Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the symphony of flavors with our comprehensive guide to crafting the ultimate mocha mousse cake. This exquisite dessert combines the richness of coffee, the smoothness of mousse, and the decadence of cake, creating an enchanting experience for your taste buds. Whether you're a seasoned baker or a novice in the kitchen, our step-by-step instructions, expert tips, and delectable variations will empower you to create a masterpiece that will impress family and friends. So, let's embark on a culinary journey to unlock the secrets of this heavenly treat and savor the moment of pure bliss it brings.

Here are our top 4 tried and tested recipes!

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

Love mocha? This ultra-chocolaty layer cake is a mocha lover's dream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons coffee-flavored liqueur or cold brewed coffee
4 eggs
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
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup Dutch processed unsweetened baking cocoa
1/2 teaspoon vanilla

Steps:

  • 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.
  • 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.
  • 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.
  • 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 topping ingredients on high speed until soft peaks form.
  • 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.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 120 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 0 g

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

This cake is over the top rich and decadent. I love the combination of coffee and chocolate. The cake is so moist, the mocha filling rich, and the frosting light and fluffy. Chocolate shavings on top make the presentation extra special. It does look like the cake takes forever and a day to make, but most of it is refrigeration and cooling time.

Provided by Redneck Epicurean

Categories     Dessert

Time 3h30m

Yield 12-16 serving(s)

Number Of Ingredients 13

1 (18 ounce) box supermoist fudge cake mix
1 1/3 cups water
1 tablespoon coffee liqueur or 1 tablespoon strong coffee
4 eggs
3/4 cup whipping cream
2 tablespoons sugar
1/3 cup coffee liqueur or 1/3 cup strong coffee
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla

Steps:

  • Preheat the oven to 350 degrees. Grease the bottoms and sides of three 8 or 9-inch round cake pans with shortening or oil and flour. (Do not use cooking spray.)
  • In a large bowl, beat the cake ingredients on low speed for 1 minute, scraping the bowl constantly. Pour 1 3/4 cups batter in each pan. (If you only have 2 pans, refrigerate the unused batter until needed.).
  • Bake 24 minutes or until a toothpick comes out clean. Cool 10 minutes. Turn cakes onto a wire rack to cool completely.
  • Meanwhile, in a 2 quart saucepan, make the mocha mousse. Mix 1/4 cup of the whipping cream, sugar, and coffee and cook over medium heat, stirring constantly, until sugar is dissolved and mixture simmers; remove from heat.
  • Add the chocolate chips and vanilla and stir until the chips are melted. Chill 10 minutes in the refrigerator.
  • In a chilled bowl, whip the remaining 1/2 cup cream until soft peaks form. Fold into the cooled chocolate mixture. Cover and return to the refrigerator for 30 minutes.
  • In another chilled bowl, beat all the ingredients for the topping on high speed until soft peaks form.
  • To assemble, fill the layers with the mousse. Spread the frosting over the top and sides. Shave a plain chocolate bar, if desired, with a vegetable peeler for garnish.
  • Cover and refrigerate 2 hours before serving. Store covered in the refrigerator.

Nutrition Facts : Calories 283.5, Fat 19, SaturatedFat 11.2, Cholesterol 118, Sodium 39.9, Carbohydrate 23.5, Fiber 1.4, Sugar 20.3, Protein 3.8

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

Love mocha? This ultra-chocolaty layer cake is a mocha lover's dream!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons coffee-flavored liqueur or cold brewed coffee
4 eggs
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
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup Dutch processed unsweetened baking cocoa
1/2 teaspoon vanilla

Steps:

  • 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.
  • 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.
  • 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.
  • 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 topping ingredients on high speed until soft peaks form.
  • 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.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 120 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 0 g

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

Number Of Ingredients 14

1 package Betty Crocker SuperMoist chocolate fudge cake mix
1 1/3 cups water
1/3 cup vegetable oil
1 tablespoon coffee liqueur or prepared coffee
4 eggs
1 tub Betty Crocker Whipped chocolate ready-to-spread frosting or
Chocolate Whipped Cream Topping
(see Fabulous Frosting and Glazes chapter)
Mocha Mousse:
3/4 cup whipping (heavy) cream
2 tablespoons sugar
1/3 cup coffee liqueur, or prepared coffee
1 (6-ounce) bag semisweet chocolate chips (1 cup)
2 teaspoons vanilla extract

Steps:

  • 1- Heat oven to 350°. Grease bottoms and sides of 3 round pans, 8 or 9 x 1 1/2 inches, with shortening lightly flour.2- Beat cake mix, water, oil, liqueur and eggs in large bowl with electric mixer on low speed 1 minute, scraping bowl constantly. Pour about 1 1/2 cups batter into each pan. (If baking only 2 pans at one time, refrigerate remaining batter until ready to use.)3- Bake about 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around side of pans to loosen cakes remove from pans to wire rack. Cool completely, about 1 hour.4- While cake is cooling, make Mocha Mousse. Fill layers with mousse. Frost side and top of cake with frosting. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.Mocha Mousse:Mix 1/4 cup of the whipping cream, the sugar and liqueur in 2-quart saucepan. 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 vanilla. Pour into large bowl cool about 10 minutes or until room temperature. Beat remaining 1/2 cup whipping cream in chilled medium bowl with electric mixer on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.High Altitude (3500 to 6500 feet): For 8- or 9-inch pans, heat oven to 375°. Add 2 tablespoons all-purpose flour to dry cake mix. Decrease oil to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes.1 Serving: Calories 390 (Calories from Fat 190) Fat 21g (Saturated 9g) Cholesterol 85mg Sodium 350mg Carbohydrate 45g (Dietary Fiber 2g) Protein 5g. % Daily Value: Vitamin A 4% Vitamin C 0% Calcium 6% Iron 10%.Betty's Tip: If you want to simplify, use a 2.8-ounce package of chocolate or milk chocolate mousse mix instead of making the Mocha Mousse from scratch. For an extra dose of chocolate, sprinkle chopped semisweet chocolate over the top of the frosted cake.From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • For a richer mousse, use dark chocolate instead of semisweet chocolate.
  • To make the mousse ahead of time, refrigerate it for up to 24 hours before assembling the cake.
  • If you don't have a piping bag, you can use a plastic bag with the corner cut off to pipe the mousse onto the cake.
  • To make the cake more festive, decorate it with chocolate shavings, chopped nuts, or fresh berries.
  • This cake is best served chilled, so be sure to refrigerate it for at least 30 minutes before serving.

Conclusion:

This mocha mousse cake is a delicious and decadent dessert that is perfect for any occasion. The rich chocolate mousse is perfectly complemented by the light and fluffy coffee cake. This cake is sure to impress your guests and leave them wanting more.

Related Topics