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Chocolate Fantasy Cake




Source of Recipe


Betty Crocker®


List of Ingredients




1 package Betty Crocker® SuperMoist® chocolate fudge cake mix
1 1/3 cups water
1/2 cup vegetable oil
1 tablespoon coffee liqueur or prepared coffee
3 eggs
Chocolate Mocha Mousse (See Below)
Chocolate Whipped Cream Frosting (See Below)


Recipe



1. Heat oven to 350ºF (metal or glass pan). Grease (or lightly spray with cooking spray) bottoms and sides of two 9-inch round pans.
2. Beat cake mix, water, oil, liqueur and eggs in large bowl on low speed 1 minute, scraping bowl constantly. Pour into pans.
3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. (Decrease bake time by 2 to 3 minutes if using dark or nonstick pan.) Cool 10 minutes; remove from pans to wire rack. Cool completely, about 1 hour.
4. Make Chocolate Mocha Mousse and Chocolate Whipped Cream Frosting.
5. Split each cake horizontally to make 2 layers. Place 1 layer on cake plate; spread with one-third of the mousse. Repeat with second and third layers and remaining mousse. Top with remaining layer. Frost side and top of cake with frosting. Cover and refrigerate at least 2 hours before serving. Store covered in refrigerator.




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Chocolate Mocha Mousse



1 1/2 cups semisweet chocolate chips
1 1/3 cups whipping (heavy) cream
3 tablespoons granulated sugar
1/2 cup coffee liqueur or prepared coffee
1 tablespoon vanilla

1. Place chocolate chips in food processor. cover and process until finely ground. Mix 1/3 cup of the whipping cream and the sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is boiling. With food processor running, pour hot whipping cream through feed tube; process 10 to 20 seconds or until chocolate is completely melted. Scrape down sides of work bowl. Add liqueur and vanilla through feed tube; process 10 to 20 seconds or until creamy. Pour into large bowl; cool about 5 minutes or until room temperature. Beat remaining 1 cup whipping cream in chilled medium bowl on high speed just until soft peaks form. Fold whipping cream into chocolate mixture. Cover and refrigerate 30 minutes.



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Chocolate Whipped Cream Frosting



1 1/2 cups whipping (heavy) cream
1 1/4 cups powdered sugar
1/3 cup baking cocoa
1/2 teaspoon vanilla

1. Beat all ingredients in chilled large bowl with electric mixer on high speed until stiff.