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Chocolate Kahlua Mousse Cake

Chocolate Kahlua Mousse Cake created by Kitchen Klown

The chocolate aroma of this cake is exquisitely intoxicating. Make it once and it will become your signature dessert. Note: Be sure that the melted chocolate and whipped topping are both at room temperature as directed before combining. Otherwise, the chocolate will seize and be difficult or impossible to mix.

Ready In:
1hr
Serves:
Yields:
Units:

ingredients

  • 3 (8 ounce) cartons frozen whipped topping, thawed
  • 1 (19 7/8 ounce) box dark chocolate brownie mix
  • 34 teaspoon ground cinnamon
  • 1 (1/4 ounce) envelope unflavored gelatin
  • 10 tablespoons Kahlua
  • 1 (11 1/2 ounce) package milk chocolate chips, melted and cooled to room temperature
  • 2 semi-sweet chocolate baking squares

directions

  • Preheat oven to 350 degrees Fahrenheit. Remove whipped topping from refrigerator and allow it to reach room temperature. Coat bottom of 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Set aside to cool. In microwave-safe bowl, sprinkle gelatin over 1/2 cup of Kahlua (may substitute brewed coffee). Let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. Return 1 cup of the whipped topping to refrigerator. In large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. Refrigerate until set, about 2 hours. Stir remaining 2 tablespoons Kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. Using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. Remove sides of springform pan. Serve chilled.
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RECIPE MADE WITH LOVE BY

@Kitchen Klown
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@Kitchen Klown
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"The chocolate aroma of this cake is exquisitely intoxicating. Make it once and it will become your signature dessert. Note: Be sure that the melted chocolate and whipped topping are both at room temperature as directed before combining. Otherwise, the chocolate will seize and be difficult or impossible to mix."
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  1. rrowan55
    10/28/18 Made this cake again for a friend's birthday. I used a regular dark chocolate brownie mix (Duncan Hines--no chocolate chips), only 2 containers of Cool Whip, and in the mousse I used a 70% dark chocolate bar to offset all that sugar. Then instead of semi-sweet chocolate shavings on top, I used fresh raspberries. Much less sugar, much more palatable!
    • Review photo by rrowan55
    Reply
  2. rrowan55
    I made this for my daughter's birthday, and it is chocolate overkill!!! WAYYY too rich for me, although others just loved it. When I make it again (and I will), I will take out some of the chocolate. I used Ghiradelli dark chocolate brownie mix, which had chocolate chips in it, so I will get a more generic one next time. I will replace the melted chocolate chips in the whipped topping with dark chocolate cocoa (no sugar) and maybe put fresh raspberries on top instead of the semi-sweet chocolate shavings. The mousse part makes it--it is delicious, and you can definitely taste the Kahlua. A fine recipe, but again, too much chocolate!!! And yes, there is a thing as too much chocolate!!
    Reply
  3. Kitchen Klown
    Chocolate Kahlua Mousse Cake Created by Kitchen Klown
    Reply
  4. Kitchen Klown
    The chocolate aroma of this cake is exquisitely intoxicating. Make it once and it will become your signature dessert. Note: Be sure that the melted chocolate and whipped topping are both at room temperature as directed before combining. Otherwise, the chocolate will seize and be difficult or impossible to mix.
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