Chocolate Cake With Mocha Mousse And Whipped Cream Frosting

Heat oven to 350 degrees F. Grease bottoms and sides of three round cake pans, 8 or 9 inches in diameter. Use shortening and then lightly dust with flour.

Beat cake mix, water, oil, coffee, and eggs in large bowl with electric mixer on low speed one minute, scraping the bowl constantly. Pour into prepared pans.

Bake about 20 minutes or until top springs back when touched lightly in the center. Cool 10 minutes. Run knife around sides of pans to loosen cakes. Remove from pans and cool on wire rack completely for one hour. Prepare Mousse and Frosting.

For Chocolate Mocha Mousse: Mix 1/4 cup of the heavy cream, sugar, and coffee in a 2 quart saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and mixture simmers, remove from heat.

Stir in chocolate chips with wire whisk, stirring until chips are melted. Stir in vanilla. Pour into large bowl and cool for about 10 minutes or until room temperature.

Beat in remaining 1/2 cup heavy cream in chilled medium bowl on high speed just until soft peaks form. Fold whipped cream into chocolate mixture. Cover and refrigerate 30 minutes.

For Chocolate Whipped Cream Frosting: Beat all ingredients in chilled bowl on high speed until soft peaks form.

Assembly: Place one layer on cake plate. Spread with half of the mousse. Repeat with second layer and remaining mousse. Top with remaining layer. Frost side and top of cake with frosting. Cover and refrigerate at least two hours before serving. Store covered in refrigerator.