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Chocolate Cappuccino Mousse Cake

Total Time

Prep: 70 min. Bake: 20 min. + cooling


16 servings

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


  • 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


  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.

Nutrition Facts

1 slice: 478 calories, 20g fat (12g saturated fat), 54mg cholesterol, 270mg sodium, 73g carbohydrate (56g sugars, 1g fiber), 4g protein.

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