Chocolate Mousse Kahlua Cake
Ingredients
- 1 box chocolate cake mix
- 3 8 oz semi-sweet chocolate baking squares
- 12 eggs, separated
- 1 ½ cup butter
- 1 ½ cup powdered sugar
- ⅓ cup Kahlua
Instructions
Cake
- Bake cake mix and let cool completely (2 round pans).
- Once the cake is fully cooled, cut each layer into two for a total of 4 layers. (Cutting with dental floss might help with this step.)
Frosting
- In heavy sauce pan, melt chocolate on low heat until smooth.
- Remove from heat and let cool slightly
- Using mixer, beat 12 egg whites on high until fluffy and set aside.
- Using another bowl, mix the butter and powdered sugar on low speed until blended, then increase speed and beat until fluffy.
- Reduce speed to medium and add egg yolks. Beat until creamy.
- Add both the chocolate and the Kahlua. Beat until mixed.
- Fold in 1/3 of egg whites into the chocolate mixture with wire whisk. Continue with folding in 1/3 at a time.
- Refrigerate for at least 45 minutes.
Chill
- Put the cake in the refrigerator for at least 3 hours before serving.
Notes
Kimberly's birthday cake. This cake must be chilled for at least 3 hours ahead of serving.