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Chocolate Kahlua Mousse Cake

I love to cook and to develop recipes that are healthy and delicious.

Ready to eat.

Ready to eat.

A Celebration Cake

I invited my younger sister and her husband over for dinner for the day after their wedding anniversary. So I wanted something special for dinner and especially for dessert. Something that would say, "This is a celebration!" I looked through a lot of recipes and found this chocolate mousse cake. It looked so decadent and delicious; I thought, "This is it." Of course, I had to add something, so I added Kahlua.

The chocolate mousse is a big plus. It fills your mouth with chocolaty goodness. What could be better than chocolate mousse, especially when it surrounds a moist chocolate cake that has just a hint of Kahlua.

Kahlua is a rich and thick coffee-flavored liquor. Coffee actually brings out the flavor of chocolate even more then it is. So instead of adding 1 1/4 cups of water like the back of the box said, I added 1 cup of water and 1/4 cup of Kahlua. Just enough to that it that special something to make it even more delicious.

A Brief History Of Chocolate Mousse

The origins of chocolate mousse are relatively unknown. After being introduced to chocolate by the Spanish, French chefs have been cooking with it since the early 17th century.

Mousse, which means "foam," originated in France in the 18th century. It was only a matter of time until cooking with chocolate making dishes with foamy textures came together for "mousse au chocolat."

The original mousse recipes have eggs that are separated and the whites are beaten stiffly and folded into the recipe. This is a much simpler way of making mousse.

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Cook Time

Prep timeCook timeReady inYields

2 hours 10 min

30 min

2 hours 40 min

Serves 8 to 10 people.


  • 1 package Chocolate cake mix, I use the one with the instant pudding mix in it; it makes a more moist and firm cake.
  • 1 (14 oz.) can Sweetened Condensed milk, The fat free is just as good.
  • 2 (1 oz.) squares unsweetened chocolate, melted
  • 1/2 cup cold water
  • 1 (4 oz. serving size) instant chocolate pudding mix, This is for the Mousse
  • 1 cup (1/2 pint) heavy cream, stiffly whipped
  • 1/4 cup Kahlua, To substitute 1/4 cup of water in the cake mix


  1. Heat oven to 350 degrees. Prepare and bake cake mix according to package directions for two 9" layers. Remove cake from pans to cool. Remember to substitute 1/4 cup of Kahlua for 1/4 cup of the water.
  2. Beat sweetened condensed milk and chocolate in large bowl until well blended. Gradually beat in water and pudding mix until smooth. Chill for 30 minutes, covered, in the refrigerator. Beat until smooth. Fold in the whipped cream. Chill at least one hour the same as before.
  3. When completely cooled; place one cake layer on serving place, top with 1 1/2 cups of mousse mixture. Top with remaining cake layer, frost the side and the top of the cake with the remaining mousse mixture. Optional: Decorate as desired.

© 2017 Rachel L Alba


Rachel Alba on May 04, 2018:

Hi Peggy. Thank you for your great comment and for the visit. Hope all is well with you and your family.

Blessings to you.

Peggy Woods from Houston, Texas on May 04, 2018:

Wow! This sounds decadent but also delicious. Thanks for your recipe.

Rachel L Alba (author) from Every Day Cooking and Baking on October 07, 2017:

Hi Linda, Chocolate and Kahlua makes me very happy. lol I hope you get to enjoy this recipe.

Blessings to you.

Linda Crampton from British Columbia, Canada on October 07, 2017:

I love the thought of a chocolate and Kahlua combination! This looks like another great recipe, Rachel.

Rachel L Alba (author) from Every Day Cooking and Baking on October 07, 2017:

Thanks, Angel, I like your comment.

Blessings to you.

Angel Guzman from Joliet, Illinois on October 07, 2017:

Wow looks yum!

Rachel L Alba (author) from Every Day Cooking and Baking on October 06, 2017:

Hi Poetryman, To tell you the truth, I never heard of baking beans into cakes or brownies. Do they use that instead of the flour? I'll have to look it up because now I have to know what it's about. Thanks for the idea. Thanks for the nice comment also. I appreciate it.

Blessings to you.

poetryman6969 on October 06, 2017:

You make wonderful stuff. Have you ever baked beans into cakes or brownies? They tell me it can work.

Rachel L Alba (author) from Every Day Cooking and Baking on October 06, 2017:

Hi Jackie. I can always count on you. Thanks for the encouragement and for the visit.

Blessings to you.

Rachel L Alba (author) from Every Day Cooking and Baking on October 06, 2017:

Hi Kristen, Thanks for the visit and great comment. I guess you can cut it in half. Just frost one layer and put the other layer of cake in the freezer for future use.

Blessings to you.

Jackie Lynnley from the beautiful south on October 06, 2017:

I love chocolate mousse, so I know I would love this. Been trying to diet but chocolate just has to sneak in somewhere (doesn't it?) and this sounds like a winner!

Kristen Howe from Northeast Ohio on October 06, 2017:

That cake looks so delicious Rachel. If there was a smaller version of it, I would love to make it a mini one for myself, or even in my crockpot. Yummy recipe.

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