Chinese Coffee Mousse Cake Recipes

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MOCHA MOUSSE CAKE



Mocha Mousse Cake image

This cake is over the top rich and decadent. I love the combination of coffee and chocolate. The cake is so moist, the mocha filling rich, and the frosting light and fluffy. Chocolate shavings on top make the presentation extra special. It does look like the cake takes forever and a day to make, but most of it is refrigeration and cooling time.

Provided by Redneck Epicurean

Categories     Dessert

Time 3h30m

Yield 12-16 serving(s)

Number Of Ingredients 13

1 (18 ounce) box supermoist fudge cake mix
1 1/3 cups water
1 tablespoon coffee liqueur or 1 tablespoon strong coffee
4 eggs
3/4 cup whipping cream
2 tablespoons sugar
1/3 cup coffee liqueur or 1/3 cup strong coffee
1 cup semi-sweet chocolate chips
2 teaspoons vanilla
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup cocoa powder
1/2 teaspoon vanilla

Steps:

  • 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.

Nutrition Facts : Calories 283.5, Fat 19, SaturatedFat 11.2, Cholesterol 118, Sodium 39.9, Carbohydrate 23.5, Fiber 1.4, Sugar 20.3, Protein 3.8

CHOCOLATE COFFEE MOUSSE CAKE



Chocolate Coffee Mousse Cake image

I made it in my school in a cooking class and it was spectacular so I just had to make it for everyone I knew! This cake involves no baking for more than 10 minutes and is easy and fun to do- the kids love it!

Provided by DollyDeenie

Categories     Dessert

Time 25m

Yield 1 pie

Number Of Ingredients 6

2 graham crackers
1/4 cup butter
1/4 cup coffee
2 cups chocolate chips
16 ounces whipped cream
candy sprinkles

Steps:

  • To make a crust, take 2 graham crackers and crunch them together with the butter.
  • Distribute it evenly throughout a foil pan and bake for 5-10 minutes at 325 degrees.
  • While the crust is baking, mix the coffee and chocolate chips in the blender.
  • Take the whipped cream and mix it in with the coffee-chocolate chips mixture.
  • Pour this on top of the crust.
  • If you'd like you can put some more plain whipped cream on top.
  • Add sprinkles to make it look pretty.
  • ~Optional~ Refridgerate or freeze for about an hour to make the cake taste a little more like ice cream and so that it will be not mushy.

CHOCOLATE MOCHA CAKE I



Chocolate Mocha Cake I image

This is a one bowl cake. You can substitute sour milk for buttermilk - mix 1 cup milk with 1 tablespoon vinegar or lemon juice and let stand for 10 minutes. Frost with Coffee Icing.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 12

Number Of Ingredients 11

2 cups all-purpose flour
2 cups white sugar
⅔ cup unsweetened cocoa powder
½ cup vegetable oil
2 eggs
1 cup buttermilk
2 teaspoons baking soda
½ teaspoon salt
1 teaspoon baking powder
1 tablespoon instant coffee powder
1 cup hot water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans.
  • Measure flour, sugar, cocoa, oil, eggs, buttermilk, baking powder, soda, and salt into a mixing bowl. Dissolve instant coffee in hot water, and add to mixing bowl. Beat at medium speed for 2 minutes until smooth; batter will be thin. Pour into prepared pans.
  • Bake for 30 to 35 minutes, or until an inserted wooden pick comes out clean. Cool in pans for 10 minutes, and then turn out onto racks to cool completely.
  • Frost cooled cake with Coffee Icing. After frosting, melt some semisweet chocolate baking squares or chips in a double boiler. Drizzle chocolate around top outside edges letting it run down sides, or over top of cake.

Nutrition Facts : Calories 317.6 calories, Carbohydrate 53.1 g, Cholesterol 31.8 mg, Fat 11 g, Fiber 2.1 g, Protein 4.8 g, SaturatedFat 2 g, Sodium 381.9 mg, Sugar 34.5 g

MOCHA MOUSSE CAKE



Mocha Mousse Cake image

Love mocha? This ultra-chocolaty layer cake is a mocha lover's dream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 4h

Yield 12

Number Of Ingredients 14

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/3 cup vegetable oil
2 tablespoons coffee-flavored liqueur or cold brewed coffee
4 eggs
3/4 cup whipping cream
2 tablespoons granulated sugar
1/3 cup coffee-flavored liqueur or cold brewed coffee
1 cup semisweet chocolate chips (6 oz)
2 teaspoons vanilla
1 cup whipping cream
3/4 cup powdered sugar
1/4 cup Dutch processed unsweetened baking cocoa
1/2 teaspoon vanilla

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottoms and sides of two 8- or 9-inch round cake pans. In large bowl, beat cake mix, water, oil, 2 tablespoons liqueur and the eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
  • Bake 8-inch pans 34 to 40 minutes, 9-inch pans 31 to 37 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 rack. Cool completely, about 1 hour. Refrigerate layers 45 minutes for easier handling.
  • 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 whisk until chips are melted. Stir in 2 teaspoons vanilla. Pour into large bowl; cool to room temperature, about 10 minutes.
  • 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.
  • In another chilled medium bowl, beat topping ingredients on high speed until soft peaks form.
  • Trim off rounded top of one cake layer. Cut each cake layer horizontally to make 2 layers. (To cut, mark side of cake with toothpicks and cut with long, thin knife.) Place 1 layer, cut side up, on serving plate; spread with one-third of the mousse. Repeat with second and third layers. Top with fourth layer, cut side down. Spread topping over side and top of cake. Cover; refrigerate at least 1 hour before serving. Store covered in refrigerator.

Nutrition Facts : Calories 470, Carbohydrate 51 g, Cholesterol 120 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 34 g, TransFat 0 g

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