Chocolate Kahlua Mousse Cake Recipes

Steps:

• Make the cake: Prepare the cake mix as the label directs for a 9-by-13-inch cake. Bake; cool slightly in the pan, then invert onto a rack to cool completely.
• Clean out the cake pan and line it with plastic wrap. Cut the cake in half lengthwise, then in thirds crosswise to make 6 rectangles. Using a serrated knife, slice each rectangle in half to make two layers. Arrange half of the pieces snugly in the cake pan. Crumble the remaining pieces and press tightly into 6 small balls; arrange 1 cake ball in the center of each cake rectangle in the pan.
• Make the mousse: Heat the chocolate, butter, coffee and 1/4 cup water in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water), stirring, until melted. Remove the bowl from the pan; stir until cool. Reserve the simmering water. Fill a large bowl with ice water.
• Whisk the egg yolks, 1 1/2 cups sugar and 2 tablespoons water in a separate large heatproof bowl. Set the bowl over the saucepan of simmering water and whisk until pale yellow, 6 to 8 minutes. Add the chocolate-coffee mixture and the vanilla and whisk until combined, about 2 minutes. Remove the bowl from the pan and set in the bowl of ice water; whisk until slightly cool but not thick, about 4 minutes.
• Beat the egg whites and salt in a bowl with a mixer until foamy. Add 2 tablespoons sugar and beat until almost stiff; gently fold into the chocolate-yolk mixture to make a dark chocolate mousse. Spread 5 cups over the cake and cake balls. Freeze until firm on top, about 30 minutes.
• Beat the heavy cream and the remaining 4 tablespoons sugar until soft peaks form; fold into the remaining mousse. Remove the cake from the freezer; spread with the light chocolate mousse, cover with plastic wrap and freeze until firm, at least 6 hours or overnight.
• Make the chocolate shell: Stir the chocolate, heavy cream and 4 tablespoons corn syrup in a heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water) until melted. A spoonful at a time, spread half of the shell mixture over the frozen mousse. Return to the freezer.
• Make the chocolate sauce: Add the remaining 1 tablespoon corn syrup and the butter to the remaining chocolate shell mixture. Microwave 30 seconds, then stir until glossy.
• To serve the cake, beat the heavy cream with a mixer until foamy. Add the sugar and beat until soft peaks form. Remove the cake from the freezer; invert onto a baking sheet and unmold, then invert again onto a platter, chocolate shell-side up.
• Cut the cake in half lengthwise using a warm knife, then cut into thirds crosswise to make 6 rectangles; cut each rectangle in half diagonally to make 2 triangles. Top each triangle with whipped cream, ice cream and the prepared chocolate sauce.

Steps:

• For the brownie: Preheat the oven to 350 degrees F. Spray the bottom of a 9-inch springform pan with nonstick cooking spray.
• Whisk together the flour, cocoa powder and sugar in a medium bowl. Whisk in the milk, butter, vanilla and egg until smooth. Pour the batter into the prepared pan and bake until a knife inserted in the center comes out clean, about 20 minutes. Cool completely on a wire rack, about 30 minutes.
• Unclasp the pan, remove the outer ring and spray it with nonstick cooking spray. Line the ring with a 2 1/2-inch-wide parchment strip, making sure that it sits tightly and smoothly along the sides. Re-clasp the ring to the bottom of the pan with the cake in it.
• For the mousse: Roughly chop 4 tablespoons of the butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in 1/4 cup of the cocoa powder until smooth; set aside. Chop the remaining 8 tablespoons butter and put in a medium microwave-safe bowl. Microwave in 30-second intervals, stirring in between each, until melted, about 1 minute. Stir in the remaining 1/2 cup cocoa powder until smooth; set aside.
• Add 1/4 cup of the heavy cream to a small microwave-safe bowl and stir in the gelatin. Let sit for 5 minutes to bloom. Microwave in 30-second intervals, stirring in between each, until the gelatin is dissolved, about 1 minute. Cool to room temperature, about 5 minutes.
• Transfer the gelatin to the bowl of a stand mixer fitted with the whisk attachment and add the sugar, vanilla and remaining 3 3/4 cups heavy cream. Whisk on medium speed until stiff peaks form, 3 to 4 minutes. Divide the whipped cream mixture between 2 large bowls. Fold one bowl of the cocoa powder-butter mixture into each batch of whipped cream mixture and stir until no streaks remain (one bowl will contain dark chocolate mousse and the other will contain light chocolate mousse).
• Spread the dark chocolate mousse on top of the brownie in the springform pan. Use an offset spatula to even out and smooth the top. Spread the light chocolate mousse on top of the dark chocolate mousse and use an offset spatula to even out and smooth the top. Refrigerate until the mousse is set, 3 hours and up to overnight.
• For the ganache: Bring the heavy cream and butter to a boil in a small saucepan over medium-high heat. Put the semisweet chocolate in a large heatproof bowl and pour the hot cream over top. Let it sit for 5 minutes, then stir until smooth and shiny.
• Unclasp the springform pan and remove the parchment paper from the sides of the cake. Use a hot, dry offset spatula to smooth out the sides. Set a rack in a rimmed baking sheet and put the cake on top of the rack. Pour the ganache over the cake and let it drip down over the sides so the entire cake is covered. Swipe once across the top with a clean, large offset spatula to create a smooth top. Refrigerate until set, about 30 minutes.
• Hold a stencil or other tool with holes (such as a doily or a cooling rack) over the cake (do not lay it on the ganache; it will stick) and dust with more cocoa powder to create a decorative pattern. Serve immediately.

Steps:

• Preheat oven to 350 degrees F.
• Oil a 12 cup bundt pan.
• Combine all cake ingredients in a large bowl.
• Beat with mixer about 3 minutes.
• Spoon into pan.
• Bake about 45 minutes or until tester comes out clean.
• Cool 15 minutes.
• Remove from pan.
• When cool, dust with powdered sugar.
• Refrigerate for best flavor.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt®) with cooking spray; dust with flour.
• Combine cake mix, sour cream, eggs, coffee-flavored liqueur, oil, pudding mix, orange zest, and cinnamon in a large bowl; beat with an electric mixer on medium speed until very smooth, about 4 minutes. Fold in chocolate chips. Pour batter into the prepared tube pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 10 minutes. Invert onto a plate; let cool completely, about 30 minutes. Dust with confectioners' sugar.

Steps:

• Crust:Preheat oven to 375 degrees. Toast hazelnuts in oven on a rimmed baking sheet until skins split and flesh turns deep golden brown, 10 to 12 minutes. When cool enough to handle, rub nuts in a clean kitchen towel to remove skins (some will remain). Let cool completely. Finely grind in a food processor. Reduce oven temperature to 325 degrees.
• Stir together nuts, cookie crumbs, espresso powder, salt, and butter. Press onto bottom and up sides of an 11-inch round tart pan with a removable bottom. Refrigerate until firm, about 30 minutes.
• Bake tart shell on a baking sheet until firm to the touch, about 20 minutes. Let cool completely on a wire rack.
• Mousse:Whisk liqueur, cocoa, egg yolks, espresso powder, and salt in a medium bowl. Melt chocolate and butter in a heatproof bowl set over a pan of simmering water. Whisk in liqueur mixture. Cook, whisking, until mixture is thickened and registers 160 degrees on an instant-read thermometer. Let cool completely.
• Beat cream just to stiff peaks; set aside. Whisk egg whites and sugar in the heatproof bowl of an electric mixer set over a pan of simmering water. Cook, whisking, until sugar is dissolved and mixture registers 140 degrees on thermometer.
• Fit mixer with the whisk attachment; transfer bowl with meringue to mixer. Starting on medium speed and gradually increasing to high, beat meringue until shiny and cool. Using a rubber spatula, fold chocolate mixture and then whipped cream into meringue. Spread in tart shell. Refrigerate until set, about 1 hour.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
• In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
• Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
• Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.

Steps:

• In a medium bowl beat with mixer egg yolks and sugar until thick and a pale lemon color.
• Beat in cocoa.
• Place bowl over saucepan of gently simmering water.
• Beat 5-minutes or until mixture darkens and beaters leave a trail.
• Remove from heat and stir in liqueur, set aside.
• In a separate bowl whip cream until it holds stiff peaks.
• Stir 1/2 cup of the whipped cream into cocoa mixture to lighten it.
• Gently fold remaining whipped cream into cocoa mixture until well combined.
• Divide among 6 small decorative ramekin dishes.
• Chill 1-2 hours before serving.

Steps:

• Preheat oven to 350 degrees Fahrenheit. Remove whipped topping from refrigerator and allow it to reach room temperature. Coat bottom of 9"x3" springform pan with cooking spray. Prepare brownie mix according to package directions for cake-like brownies; stir in cinnamon and pour into springform pan. Bake 30 minutes or until toothpick inserted near center comes out clean. Set aside to cool. In microwave-safe bowl, sprinkle gelatin over 1/2 cup of Kahlua (may substitute brewed coffee). Let stand 5 minutes or until gelatin is softened; microwave at highest setting in 10-second intervals until gelatin is dissolved and mixture is clear. Return 1 cup of the whipped topping to refrigerator. In large bowl, gently stir together all remaining *room temperature whipped topping and the melted *room temperature chocolate until blended; stir in gelatin mixture to form mousse and spread over cooled brownie layer in springform pan. Refrigerate until set, about 2 hours. Stir remaining 2 tablespoons Kahlua (or brewed coffee) into reserved cup of whipped topping and spread over chilled mousse layer. Using a vegetable peeler, shave the semi-sweet chocolate into curls, allowing them to drop onto top of cake. Remove sides of springform pan. Serve chilled.

Steps:

• Grated chocolate, cookie crumbs or chopped nuts for coating the sides of cake, if desired
• Cake:
• Lightly coat the insides of 3 9 by 1 1/2-inch cake pans with melted butter. Line each pan with parchment paper, then lightly coat the parchment paper with more melted butter. Set aside.
• Preheat the oven to 325 degrees Fahrenheit.
• Heat 1-inch of water in the bottom half of a double boiler over medium heat. Place remaining butter and 8 ounces semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap. Allow to heat for 10 to 12 minutes. remove from the heat, stir until smooth, and hold at room temperature.
• Place the egg yolks and 3/4 cup sugar in the bowl of an electric mixer fitted with a paddle. Beat on high until slightly thickened and lemon-colored, about 4 minutes. Scrape down the sides of the bowl and beat on high for an additional 2 minutes.
• While the egg yolks are beating, whisk 4 egg whites in a large stainless steel bowl until stiff, but not dry, about 3 to 4 minutes.
• Using a rubber spatula, fold the melted chocolate mixture into the beaten egg yolk mixture. Add a quarter of the beaten egg whites and stir to incorporate, then gently fold in the remaining egg whites.
• Divide the batter between the prepared pans, spreading evenly, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Remove the cakes from the oven and allow to cool in the pans for 15 minutes. (During baking, the surface of the cakes will form a crust; this crust will normally collapse when the cakes are removed from the oven.) Invert the cakes onto cake circles, remove the parchment paper, and refrigerate for 30 minutes.
• Filling:
• To prepare the dark chocolate cream, heat 1-inch of water in the bottom half of a double boiler over medium heat. Place the semisweet chocolate in the top half of the double boiler. Tightly cover the top with film wrap and allow to heat for 8 to 10 minutes. Remove from the heat and stir until smooth. Transfer the melted chocolate to a stainless steel bowl and set aside until needed. Place heavy cream and sugar in the well-chilled bowl of an electric mixer fitted with a well-chilled balloon whip. Whisk on high until stiff peaks form, about 1 1/2 minutes. Remove the bowl from the mixer. Use a hand whisk to combine 1/4 of the whipped cream into the melted chocolate until smooth and completely incorporated. Add the combined whipped cream and chocolate to the remaining whipped cream and use a rubber spatula to fold together.
• Ganache:
• Heat the heavy cream and the butter in a 3-quart saucepan over medium high heat. Bring to a boil. Place the semisweet chocolate in a 3-quart stainless steel bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Chill 1 cup of ganache for at least 1 hour. Remaining ganache should be at room temperature
• To assemble cake:
• Arrange one of the cake layers in a 9-inch springform pan, evenly spread half the filling over the cake and top with the second layer. Add remaining filling and top with the remaining cake layer. Chill 2 hours. Transfer chilled cup of ganache to pastry bag fitted with a star tip. Remove cake from springform pan and coat sides and top with room temperature ganache. Using chilled ganache, decoratively pipe stars on top of cake. If desired, coat sides of cake with grated chocolate, cookie crumbs of chopped nuts.

Steps:

• Place first 4 ingredients and 1/2 teaspoon salt in mixing bowl; add melted butter and mix at medium speed for one minute. Add eggs, one at a time, mixing well after each addition. Stir in vanilla and pecans. Coat a 9 inch x 3 inch round spring form pan with cooking spray. Spread batter over bottom and place in preheated oven. Bake at 350 degrees 20-25 minutes or until done. Set aside to cool. Reserve half of one bar of the baking chocolate for making chocolate curl garnish. Break remaining chocolate into small pieces and melt in double boiler over hot, not boiling, water, stirring occasionally until smooth; remove from heat and set aside to cool. Sprinkle gelatin over Kahlua. Let stand 5 minutes or until gelatin is softened. Microwave on high, stirring in 10-second intervals, until gelatin is dissolved; cool. Place chilled whipping cream and remaining 1/8 teaspoon salt in mixing bowl and beat at high speed until soft peaks form and cream does not move when bowl is tilted. Combine one cup of the whipped cream with 1 tablespoon superfine sugar; place in refrigerator for topping. To the remaining whipped cream, gently stir in cooled melted chocolate. Next, fold in the cooled Kahlua mixture; spread over cake in spring form pan. Refrigerate 2 hours or until set. Spread mousse layer with chilled cup of sweetened whipped cream. For chocolate curls, use a vegetable peeler to shave remaining chocolate into curls and arrange curls on top of cake. Remove sides of pan from bottom and keep chilled until serving time.

Steps:

• Preheat oven to 350 degrees.
• Grease or Butter Bundt Pan
• Mix all ingredients well in a large bowl.
• Pour into a greased, 12-cup bundt pan Add 12 walnuts to top of cake and bake until a toothpick inserted in the middle comes out with crumbs clinging to it, about 45 minutes.
• Cool in pan and serve on a platter with powdered sugar lightly sifted over the top.

Steps:

• beat egg yolks and 2 tbsp kahlua in the top of a double boiler.
• beat in 1/4 cup sugar and beat until slightly thickened,and color lightens.
• place pan over boiling water.
• cook stir until thickened,about ten minutes.
• set top of double boiler in a bowl of cold water.
• beat until mixture is thick, 3-4 minutes.
• melt chocolate and butter together.
• stir in remaining 2 tbsp Kahlua.
• add to egg mixture.
• beat whites until soft peaks form.
• add remaining sugar.
• Beat until stiff peaks form.
• add to chocolate mixture.
• beat whipping cream stiff.
• fold into chocolate mixture.
• spoon mousse into parfait glasses or dessert cups.
• chill 3 hours before serving.

Steps:

• Heat oven to 350 degrees (175 celsius).
• Spray or oil the inside of a bundt cake pan.
• Beat together the first 6 ingredients until well mixed.
• Fold in toffee pieces.
• Bake for 50 to 60 minutes or until tester comes out clean.
• Place a cake plate on top if the bundt pan and turn to remove the cake.
• Allow to cool completely.
• Poke holes in the cake with the end of a wooden spoon.
• To prepare the glaze, microwave the frozen whipped topping and the chocolate squares on high in a microwavable bowl for 1 minute; stir.
• Microwave for an additional 30 seconds to 1 minute or until chocolate is melted and mixture is shiny and smooth.
• Stir in 4 tablespoons of the Kahlua.
• Pour over cooled cake allowing the glaze to go into the holes and down the sides and middle of the cake; sprinkle with additional toffee pieces if desired.
• If you have leftover glaze, store it in the refrigerator and just before serving the cake, microwave on high 1 to 2 minutes or until glaze is softened.
• Pour leftover glaze over servings.

Steps:

• Preheat oven to 350°F.
• Place rack in the center of the oven.
• Grease two 9"cake pans with vegetable shortening or butter or margarine, then dust with flour.
• Shake out the excess flour, I use cocoa powder.
• Set the pans aside.
• Place the cake mix, cocoa, Kahlua, buttermilk, oil and eggs in a large mxing bowl.
• Blend with an electric mixer on low speed for 20 seconds.
• Stop the machine and scrape down the sides of the bowl with a rubber spatula.
• Increase the mixer speed to medium and beat 2 minutes more, scraping down the sides again if needed.
• The batter should look well combined.
• Divide the batter evenly between the prepared pans, smoothing it out with the rubber spatula.
• Place the pans in the oven side by side.
• Bake the cakes until they spring back when lightly pressed with your finger, 28-30 minutes.
• Remove the pans from the oven and place them on wire racks and cool for 10 minutes.
• Run a dinner knife around the edge of each layer and invert each onto a rock, then invert again onto another rack so that the cakes are right side up.
• Allow to cool completely, 30 minutes more.
• FLUFFY CHOCOLATE KAHLUA FROSTING:.
• Place the cocoa powder in a large mixing bowl and pour in the boiling water and Kahlua.
• Stir with a wooden spoon, or rubber spatula until the cocoa comes together into a soft mass.
• Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined, 30 seconds.
• Stop the machine.
• Add the confectioners' sugar and cinnamon and beat with mixer on low speed until the sugar is incorporated, 1 minute.
• Increase the mixer speed to medium and beat the frosting lightens and is fluffy, 2 mimutes more.
• Place one of the layers right side up on a cake plate or stand.
• Generously and evenly frost the top of the layer.
• Place the second layer on top, and generously frost the top of the cake creating decorative swirls with spatula.
• With remaining frosting, frost around the sides of the cake using, smooth, clean strokes.
• Slice, then serve.
• Enjoy!