Chocolate Kahlua Mousse Cake
Indulge in pure decadence with this **Chocolate Kahlua Mousse Cake**, a showstopping dessert that layers rich chocolate cake, velvety Kahlua-infused mousse, and a luscious bittersweet chocolate ganache. This elegant treat begins with a moist, cocoa-rich cake base that sets the stage for the creamy, coffee-flavored mousse enhanced by the subtle warmth of Kahlua. Topped with a sleek ganache finish that glides over the sides for a touch of sophistication, this dessert is as visually stunning as it is delicious. Perfect for dinner parties, special occasions, or whenever you want to impress, this easy-to-follow recipe is a chocolate lover’s dream. If you’re a fan of bold flavors and indulgent textures, this cake will quickly become your go-to dessert for elevating any celebration!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1.5 cups Granulated sugar
- 0.75 cup Unsweetened cocoa powder
- 1.5 teaspoons Baking powder
- 1.5 teaspoons Baking soda
- 1 teaspoon Salt
- 2 large Eggs
- 1 cup Whole milk
- 0.5 cup Vegetable oil
- 2 teaspoons Pure vanilla extract
- 1 cup Boiling water
- 1 tablespoon Powdered gelatin
- 3 tablespoons Water (for gelatin)
- 2 cups Heavy cream
- 0.25 cup Kahlua
- 1 cup Semisweet chocolate chips
- 2 tablespoons Powdered sugar
- 4 ounces Bittersweet chocolate
- 0.5 cup Heavy cream (for ganache)
Instructions
Preheat your oven to 350°F (175°C). Grease and line the bottom of a 9-inch round cake pan with parchment paper.
In a large mixing bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Mix until well combined.
Stir in the boiling water until the batter is smooth and thin. Pour it into the prepared pan.
Bake for 30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan before removing it.
For the mousse, bloom the gelatin by sprinkling it over water in a small bowl. Let sit for 5 minutes.
In a small saucepan, heat Kahlua until warm but not boiling. Remove from heat, add the bloomed gelatin, and stir until dissolved. Let this cool to room temperature.
Whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
Gently fold the cooled Kahlua mixture into the whipped cream until fully incorporated. Chill the mousse in the refrigerator for 30 minutes to firm up slightly.
Place the cooled cake on a serving plate. Spread the Kahlua mousse evenly over the top. Chill for 1 hour to set.
For the ganache, chop the bittersweet chocolate and place it in a heatproof bowl.
Heat the heavy cream in a small saucepan until it just begins to simmer. Pour the hot cream over the chocolate and let sit for 2 minutes, then stir until smooth.
Let the ganache cool slightly, then pour it over the mousse layer, allowing it to drip down the sides of the cake.
Chill the assembled cake for at least 2 hours or overnight. Slice and serve!
Nutrition Facts
Calories |
599 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.0 g | 46% | |
| Saturated Fat | 17.5 g | 87% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 427 mg | 19% | |
| Total Carbohydrate | 64.4 g | 23% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 41.3 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 69 mg | 5% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 324 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
