Chocolate Cappuccino Mousse Cake Recipe

Name: Chocolate Cappuccino Mousse Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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 350u00b0 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.

1143

kcal

Calories

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 package (16 ounces) angel food cake mix, 1 cup plus 2 tablespoons cold water, 2 tablespoons brewed coffee, 4 ounces bittersweet chocolate, chopped, and more.

Yes, Chocolate Cappuccino Mousse Cake falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chocolate Cappuccino Mousse Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions