Chocolate Kahlua Mousse Cake
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.
Photos of Chocolate Kahlua Mousse CakeClick thumbnail to view full-size
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.
- 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
- 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.
- 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.
- 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.
Photos of Making the MousseClick thumbnail to view full-size
© 2017 Rachel L Alba