Best 2 Chocolate Kahlua Mousse Cake Recipes
Indulge in the symphony of flavors that is chocolate Kahlua mousse cake, a dessert masterpiece that tantalizes the taste buds and elevates any occasion. This delectable confection combines the richness of chocolate with the subtle notes of coffee liqueur, creating a harmonious blend that is both sophisticated and satisfying. Prepare to embark on a culinary journey as we unveil the secrets behind this exquisite dessert, featuring a velvety mousse filling nestled between layers of moist chocolate cake, all enveloped in a luscious ganache glaze. The recipes provided in this article will guide you through each step, ensuring a perfect result that will impress your guests and leave them craving more.
Here are our top 2 tried and tested recipes!
CHOCOLATE KAHLUA MOUSSE CAKE
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.
CHOCOLATE KAHLUA MOUSSE CAKE
The chocolate aroma of this cake is exquisitely intoxicating. Make it once and it will become your signature dessert. Note: Be sure that the melted chocolate and whipped topping are both at room temperature as directed before combining. Otherwise, the chocolate will seize and be difficult or impossible to mix.
Provided by Kitchen Klown
Categories Dessert
Time 1h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
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.
Tips:
- Make sure all your ingredients are at room temperature before you start baking. This will help them combine more easily and give you a smoother batter.
- Don't overmix the batter. Overmixing can make the cake tough and dense.
- Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry and crumbly.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- If you don't have a piping bag, you can use a ziplock bag with the corner snipped off.
- To make the chocolate Kahlua mousse, be sure to use a good quality chocolate. The better the chocolate, the better the mousse will taste.
- If you don't have Kahlua, you can use another coffee liqueur or even just coffee.
- Be sure to chill the mousse for at least 4 hours before serving. This will help it set properly.
Conclusion:
This chocolate Kahlua mousse cake is a delicious and decadent dessert that is perfect for any occasion. The combination of chocolate, coffee, and Kahlua is sure to please everyone. With its rich and creamy mousse filling and moist chocolate cake, this cake is sure to be a hit. So next time you're looking for a special dessert, give this chocolate Kahlua mousse cake a try. You won't be disappointed!
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