Mocha Mousse Cake

READY IN: 3hrs 30mins
SERVES: 12-16


  • Cake
  • 1
    (18 ounce) box supermoist fudge cake mix
  • 1 13
    cups water
  • 1
    tablespoon coffee liqueur or 1 tablespoon strong coffee
  • Mocha Mousse
  • 34
    cup whipping cream
  • 2
    tablespoons sugar
  • 13
    cup coffee liqueur or 1/3 cup strong coffee
  • 1
    cup semi-sweet chocolate chips
  • 2
    teaspoons vanilla
  • Chocolate Whipped Cream Frosting
  • 1
    cup whipping cream
  • 34
  • 14
  • 12
    teaspoon vanilla


  • 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.