Chocolate Coffee Mousse Cake Recipes

CHOCOLATE MOUSSE CAKE I

Chocolate Mousse Cake I image

Oooooooh! Chocolate...

Provided by shirleyo

Categories World Cuisine Recipes European French

Time 5h30m

Yield 16

Number Of Ingredients 9

Ingredients

1 cup white sugar
2 cups butter
1 cup water
1 teaspoon instant coffee granules
1 pound semisweet chocolate, chopped
8 eggs
½ cup heavy whipping cream
1 tablespoon confectioners' sugar
16 whole almonds, toasted

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.
Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.
Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

Nutrition Facts : Calories 462.2 calories, Carbohydrate 29.7 g, Cholesterol 164.2 mg, Fat 37.9 g, Fiber 2.1 g, Protein 5.8 g, SaturatedFat 22.1 g, Sodium 201.7 mg, Sugar 27.3 g

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

Ingredients

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.

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