Mocha Delight

READY IN: 1hr 10mins
YIELD: 16 slices


  • Cake
  • 1
    (8 ounce) bag dark chocolate, hearts (Dove brand unwrapped)
  • 4
    tablespoons butter, melted
  • 1
    (22 1/2 ounce) box brownie mix, plus
  • 1
    egg (as called for on box of mix you choose)
  • water (as called for on box of mix you choose)
  • oil (called for on box of mix you choose)
  • 1
    cup whipped cream, ping
  • Frosting
  • 3
    egg whites
  • 12
    cup sugar
  • 1
    cup butter, softened
  • 2
    tablespoons instant espresso
  • 1 12
    tablespoons warm water


  • Preheat oven to 350 degrees.
  • Line the bottom of the spring form pan with wax paper; grease.
  • Add the melted butter to the Graham cracker crumbs and press into the bottom of the prepared pan.
  • Prepare the brownie mix according to the package directions.
  • Spread the batter into the prepared pan. Bake until firm, approximately 35-50 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove from oven, transfer to a wire rack, and let cool completely.
  • Meanwhile, prepare the mocha frosting: whisk the egg whites and sugar together over simmering water until the sugar is dissolved.
  • Remove from heat and, using an electric mixer, beat until cooled.
  • Add the butter, one nugget at a time, while continuing to beat.
  • Dissolve the instant espresso in 2 tablespoons of warm water.
  • Beat the espresso into the butter cream.
  • Frost the top and sides of the cake with the butter cream mixture.
  • Snip a small corner of a resealable plastic bag and place the whipped cream inside.
  • Pipe 8 rosettes around the outside edges of the cake.
  • Place an unwrapped DOVE® Brand Rich Dark Chocolate Heart on top of each rosette.
  • When ready to serve, place 8 unwrapped DOVE® Brand Rich Dark Chocolate Hearts in a small resealable plastic bag.
  • Microwave until melted, about 15 seconds.
  • Cut a corner of the bag, and randomly drizzle the chocolate on the dessert plates.
  • Place a cake wedge on each plate and serve.