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Mocha Mousse Cake


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  • 1 pkg chocolate cake mix
  • 1 3/4 c sour cream
  • 2 eggs
  • 1/4 c canola oil
  • 1/2 c coffee liqueur
  • 2 c semi-sweet chips
  • 1 pkg white baking chips
  • 1/3 c butter, cubed
  • 1 T instant coffee granules
  • 1 t rum extract
  • 1 envelope unflavored gelatin
  • 1 1/2 c heavy whipping cream
  • 2 cups heavy whipping cream
  • 1/2 c sugar
  • 1 t vanilla



Step 1

Combine cake mix, sour cream, eggs, liqueur and oil. Beat on low 30 seconds. Beat on medium for 2 minutes. Stir in 1 c choc chips. Transfer to 3 greased and floured 9" round baking pans. Bake at 350 degrees for 24-28 minutes. Cool for 10 minutes. Remove from pans. Cool completely. In microwave melt white baking chips, butter and remaining choc chips. Stir in coffe and extract. Cool to room temp. In small saucepan sprinkle gelatin over 1/4 c cream and let stand for 1 minutes. Heat over low heat stirring until dissolved. Stir into chocolate mixture. IN large bowl beat remaining 1 1/4 c cream until soft peaks form. Add cooled chocolate mixture, beat until peaks form. Make whipped cream using 2 c cream, sugar and vanilla. Place bottom layer on serving plate, top with 1/2 choc whip mix, repeat. Top with remaining layer and frost with whipped cream. Chille at least 2 hours before serving.


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