Chocolate Mocha Mousse Cake

• Vegetarian

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 1 1/4 cup International delight mocha

• Baking & Spices

  • 1 package Chocolate cake mix, regular or gluten free
  • 1 cup Chocolate chips
  • 1 Fudge ice cream topping, hot
  • 1 Mocha whipped cream layer
  • 1/4 cup Sugar

• Oils & Vinegars

  • 1/3 cup Oil

• Dairy

  • 2 1/2 cups Double creme

• Liquids

  • 1 cup Water

Found on simplysouthernmom.com

Description

Ingredients

• 1 package chocolate cake mix, regular or gluten free
• 3 eggs
• ½ cup International Delight Mocha
• ⅓ cup oil
• 1 cup water
• *if using gluten free cake mix, add ½ cup sour cream to batter
• Mousse layer:
• 1½ cups heavy whipping cream
• 1 cup chocolate chips (I use milk chocolate)
• ½ cup International Delight mocha
• Mocha whipped cream layer
• 1 cup heavy whipping cream
• ¼ cup International Delight mocha
• ¼ cup sugar (optional)--use it if you would like a sweeter taste
• Hot Fudge Ice Cream Topping for drizzle

Directions

• Mix eggs, water, oil and International Delight into cake mix. Beat until smooth. Bake as directed on package. Remove from oven and allow layers to cool.
• Mousse:
• Melt chocolate chips with International Delight Mocha. Using mixer, beat the whipped cream until stiff peaks form. Slowly add in the chocolate chip mixture. Mix until thick and creamy.
• Whipped Cream layer:
• Mix whip, International Delight and sugar in large bowl until heavy peaks form.
• Assemble Cake:
• Place one layer of cake in springform pan. Top with chocolate mocha mousse. Freeze until firm, about 45 minutes. Top with mocha whipped cream layer. Return to freezer until whipped cream is firm. Drizzle with hot fudge ice cream topping.