Chocolate Cappuccino Mousse Cake Recipe

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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
TOTAL TIME: Prep: 70 min. Bake: 20 min. + cooling
MAKES:16 servings
Test Kitchen Approved
TOTAL TIME: Prep: 70 min. Bake: 20 min. + cooling
MAKES: 16 servings


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

Nutritional 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.


  1. 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.
  2. 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.
  3. 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.
Originally published as Chocolate Cappuccino Mousse Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p196

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Reviewed Mar. 30, 2015

"Okay, I am a cake maker. I make beautiful cakes for Bdays & holidays. It's my nickname for goodness sake. I don't normally try recipes with no ratings or pictures, but this is what a friend wanted for his birthday. Making a single angel food cake mix into 3 separate cake rounds leaves you with very thin cake rounds. If not for the waxed paper, they would have been stuck to the pans and ruined...but they came out...the tops stuck to the sides of the pans. For the filling I used semi-sweet chocolate in an effort to sweeten it just a bit because I felt after reading the recipe it had zero sugar in it. After tasting it, it was bitter and had a funny aftertaste. Just did not like it. However, I pressed on for the birthday recipient. Making the frosting was tough, the liquid included in the recipe did not make smooth was hard as a Kitchenaid nearly locked up. I almost gave up here being it was late at night, I was tired and this cake ensemble did not taste good to me. Not being my first rodeo, I added a few tablespoons of milk. A few, keep going. Wow is the frosting sweet, but it's supposed to be sweet. Put the cake all together, it looked beautiful in all of its tan glory. The birthday boy liked the cake, I did not. He ate a few pieces over a weeks time, had to toss the rest out. Normally it would be gone, I think he was being nice. 2 stars because he said he liked it. For me, never again."

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