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Chocolate Cappuccino Mousse Cake

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

16 ServingsPrep: 70 min. Bake: 20 min. + cooling

Ingredients

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

Directions

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

2 of 2

Chocolate Cappuccino Mousse Cake (continued)

Directions (continued)

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.
Yield: 16 servings.

Nutrition Facts: 1 slice equals 478 calories, 20 g fat (12 g saturated fat), 54 mg cholesterol, 270 mg sodium, 73 g carbohydrate, 1 g fiber, 4 g protein.