Ingredientes para Chocolate Kahlua Mousse Cake
- Frozen Whipped Topping
- Dark Chocolate Brownie Mix
- Ground Cinnamon
- Unflavored Gelatin
- ¼ cup Kahlúa
- Milk Chocolate Chips
- Semi Sweet Chocolate Baking Squares
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Cómo preparar Chocolate Kahlua Mousse Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes are cooling, prepare the mousse: In a double boiler or heat-safe bowl set over simmering water, melt the chocolate with the butter. Stir until smooth.
- Remove from heat and let cool to room temperature. Stir in Kahlúa.
- In a separate bowl, beat the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cooled chocolate mixture until just combined. Be careful not to overmix.
- Once the cakes are completely cool, level the tops with a serrated knife if necessary.
- Place one cake layer on a serving plate or cake stand. Spread half of the chocolate mousse evenly over the top.
- Top with the second cake layer and frost the entire cake with the remaining mousse.
- Refrigerate for at least 2 hours before serving to allow the mousse to set.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
179g
Fat
73g
Carbs
19g
