Lc Decadent Chocolate Cake With Coffee Mousse Recipes

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CHOCOLATE CAPPUCCINO MOUSSE CAKE



Chocolate Cappuccino Mousse Cake image

Layers of coffee-flavored angel food cake and decadent chocolate mousse are covered with a to-die-for buttercream frosting. Each slice of this dessert is like a piece of heaven. It takes some time to prepare, but the compliments that follow make the effort worth it.-Jane Woods, Fort Worth, Texas

Provided by Taste of Home

Categories     Desserts

Time 1h30m

Yield 16 servings.

Number Of Ingredients 13

1 package (16 ounces) angel food cake mix
1 cup plus 2 tablespoons cold water
2 tablespoons brewed coffee
FILLING:
4 ounces bittersweet chocolate, chopped
1 teaspoon instant coffee granules
1 teaspoon ground cinnamon
1-3/4 cups heavy whipping cream
FROSTING:
2/3 cup butter, softened
5-1/2 cups confectioners' sugar
6 tablespoons coffee liqueur
2-1/2 teaspoons vanilla extract

Steps:

  • Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350° for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks., Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form., In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.

Nutrition Facts : Calories 478 calories, Fat 20g fat (12g saturated fat), Cholesterol 54mg cholesterol, Sodium 270mg sodium, Carbohydrate 73g carbohydrate (56g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE MOUSSE CAKE



Chocolate Mousse Cake image

Make and share this Chocolate Mousse Cake recipe from Food.com.

Provided by Paula

Categories     Dessert

Time 1h10m

Yield 16 serving(s)

Number Of Ingredients 8

1 cup granulated sugar
2 cups unsalted butter
1 cup water
1 teaspoon instant coffee granules
16 ounces semi-sweet chocolate baking squares, cut into pieces
8 eggs, slightly beaten
1/2 cup chilled whipping cream
1 tablespoon powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9 x 3" springform pan.
  • Heat granulated sugar, butter, water, dry coffee granules, and chocolate in a 3 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.
  • Stir in eggs and pour into the springform pan.
  • Bake until wooden pick inserted in center comes out clean, 45 - 50 minutes.
  • Cool completely.
  • Remove sides of pan.
  • Cover cake with plastic wrap and refrigerate until chilled - at least 4 hours.
  • Remove plastic wrap.
  • Prepare whipped topping by beating whipping cream and powdered sugar together until stiff peaks form (or use premade Cool Whip Topping) :o).
  • Garnish with whole almonds.
  • Refrigerate any remaining cake.

Nutrition Facts : Calories 452.2, Fat 36.8, SaturatedFat 22.1, Cholesterol 176.9, Sodium 44.4, Carbohydrate 31.4, Fiber 1.7, Sugar 28.6, Protein 4.7

ELEGANT CHOCOLATE MOUSSE CAKE



Elegant Chocolate Mousse Cake image

An elegant presentation for all chocolate lovers. You can adapt for special occasions by adding chocolate hearts for Valentine's Day or Christmas trees for Christmas, etc.

Provided by MBMITCH

Categories     Desserts     Specialty Dessert Recipes     Liqueur Dessert Recipes     Orange Liqueur

Time 6h55m

Yield 12

Number Of Ingredients 10

3 cups chocolate wafer crumbs
10 tablespoons butter, melted
1 pound semisweet chocolate, chopped
2 eggs
4 eggs, separated
2 cups heavy whipping cream
6 tablespoons confectioners' sugar
2 cups heavy whipping cream
¼ cup confectioners' sugar, or to taste
2 tablespoons orange liqueur (such as Grand Marnier®)

Steps:

  • Mix chocolate wafer crumbs and butter together in a bowl. Press over the bottom and up the sides of a 10-inch springform pan. Freeze until firm, 20 to 30 minutes.
  • Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, about 5 minutes. Remove from heat.
  • Whisk 2 eggs and 4 egg yolks in a bowl. Gradually pour in melted chocolate, whisking constantly, until well blended.
  • Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Add 6 tablespoons confectioners' sugar; continue to beat until soft peaks form.
  • Fold one-third of the egg whites and one-third of the whipped cream into the chocolate mixture until lightened. Fold in remaining egg whites and whipped cream until thoroughly incorporated. Pour into the crust.
  • Chill cake until mousse is set, 6 hours to overnight.
  • Combine 2 cups heavy cream, 1/4 confectioners' sugar, and orange liqueur in a large bowl; beat until stiff peaks form. Spoon into a pastry bag fitted with a star tip. Pipe whipped cream rosettes to garnish each slice.

Nutrition Facts : Calories 736.2 calories, Carbohydrate 51.6 g, Cholesterol 227.7 mg, Fat 57.4 g, Fiber 3.6 g, Protein 9.4 g, SaturatedFat 33 g, Sodium 295.9 mg, Sugar 34.7 g

CHOCOLATE DECADENCE CAKE III



Chocolate Decadence Cake III image

This is a very rich cake, a small piece goes a long way. The best way to describe it is that it's a cross between a moist brownie and fudge. Be sure to use good quality chocolate. Serve with a dollop of whipped cream.

Provided by BUCHKO

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h

Yield 12

Number Of Ingredients 5

16 (1 ounce) squares bittersweet chocolate
10 tablespoons butter
4 eggs
1 tablespoon white sugar
1 tablespoon all-purpose flour

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease and flour an 8 inch round pan.
  • In the top of a double boiler, melt the chocolate and butter. Stir until smooth and remove from heat.
  • In a separate bowl over boiling water, whisk the eggs and sugar until light and lemon colored. Remove from heat and fold in the flour. Mix 1/4 of the egg mixture into the chocolate. Pour remaining egg mixture into chocolate and quickly fold until no streaks remain. Pour into prepared pan.
  • Bake at 400 degrees F (200 degrees C) for 15 minutes. The cake will be soft and appear under-baked. Allow to cool before removing from pan.

Nutrition Facts : Calories 323.8 calories, Carbohydrate 23 g, Cholesterol 89 mg, Fat 23.8 g, Fiber 2.9 g, Protein 4.8 g, SaturatedFat 14.3 g, Sodium 93.4 mg, Sugar 18 g

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