For a mocha lover’s dream, try this ultra-chocolatety layer cake…
Mocha Mousse Cake
1 box chocolate fudge cake mix
1 1/3 cups water
1/3 cup vegetable oil
2 Tbsp coffee-flavored liqueur or cold brewed coffee
3/4 cup whipping cream
2 Tbsp granulated sugar
1/3 cup coffee-flavored liqueur or cold brewed coffee
1 cup semisweet chocolate chips (6 oz)
2 tsp vanilla
Chocolate Whipped Cream Topping:
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup Dutch processed unsweetened baking cocoa
1/2 tsp vanilla
1. Heat oven to 350 degrees (325 for dark or nonstick pans). Grease bottoms and sides of three 8- or 9-inch round cake pans with shortening (do not use cooking spray): lightly flour. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl constantly. Pour about 1 1/2 cups batter into each pan. (If baking only 2 pans at a time, refrigerat remaining batter until ready to use.)
2. Bake 19 to 24 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 racks. Cool completely, about 30 minutes.
3. 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 wire whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool about 10 minutes or until room temperature.
4. 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.
5. In another chilled medium bowl, beat all topping ingredients on high speed until soft peaks form.
6. Fill cake layers with mousse. Spread topping over side and top of cake. Cover, refrigerate at least 2 hours before serving. Store covered in refrigerator.