-
1
MAKE CAKE:.
-
2
Heat oven to 350u00b0F
-
3
Grease and flour two 9-inch round cake pans.
-
4
Combine flour, cocoa, baking soda and salt.
-
5
Set aside.
-
6
Beat brown sugar and butter in large bowl on low to medium speed of mixer until combined.
-
7
Add eggs, one at a time, beating well after each addition.
-
8
Beat in coffee liqueur or coffee and vanilla.
-
9
Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined.
-
10
Stir in boiling water until blended.
-
11
Pour into prepared pans.
-
12
Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean.
-
13
Cool in pans on wire racks 10 minutes; remove from pans to wire racks.
-
14
Cool completely.
-
15
CHOCOLATE MOUSSE:
-
16
Split each cake layer horizontally to make four layers total.
-
17
Place one layer on serving plate; spread with one-third of the mousse (about 1 cup).
-
18
Repeat layering with two of the remaining layers and remaining mousse.
-
19
Place remaining cake layer on top.
-
20
CHOCOLATE MOUSSE:.
-
21
Place HERSHEY'S Semi-Sweet Chocolate Chips in a food processor bowl; cover and process until finely ground.
-
22
Mix 1/3 cup whipping cream and 3 tablespoons granulated sugar in 1-quart saucepan.
-
23
Cook over medium heat, stirring constantly, until sugar is dissolved and mixture is just boiling.
-
24
With food processor running, pour hot cream through feed tube, processing 10 to 20 seconds or until chocolate is completely melted.
-
25
Scrape side of food processor bowl.
-
26
Add coffee liqueur or strong coffee and vanilla extract through feed tube; process 10 to 20 seconds or until smooth.
-
27
Pour into large bowl; cool about 10 minutes or until mixture is room temperature.
-
28
Beat 1 cup whipping cream in chilled medium bowl on high speed of mixer just until soft peaks form.
-
29
Fold whipped cream into chocolate mixture.
-
30
Cover; refrigerate at least 30 minutes.
-
31
CHOCOLATE FROSTING:.
-
32
Stir together sifted powdered sugar and HERSHEY'S SPECIAL DARK Cocoa in medium bowl.
-
33
Add whipping cream and vanilla extract.
-
34
Beat on low speed of mixer until stiff peaks form, scraping side of bowl constantly. (Mixture will be very stiff.) By hand, stir in milk, one tablespoon at a time, to make desired spreading consistency.
-
35
Frost cake top and sides.
-
36
Cover; refrigerate at least 2 hours before serving.
-
37
Enjoy!