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Chocolate Mousse Cake

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Preheat oven to 350 degrees F (175 degrees C).

Grease one 9-inch springform pan.

Heat white sugar, Hiland Butter, water, coffee and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.

Beat in the eggs and pour into the prepared pan. Batter is very thin. If side and bottom of pan do not fit tightly, line the pan with foil.

Bake at 350 degrees F (175 degrees C) until a wooden pick inserted in center comes out clean, about 45-50 minutes. Cool completely.

Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.

Remove plastic wrap. Beat Hiland Whipping Cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff.

Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

  • 1 cup White Sugar
  • 1 cup Hiland Butter
  • 1 cup Water
  • 1 teaspoon Instant Coffee Granules
  • 16 (1 ounce) squares Semi-Sweet Chocolate
  • 8 Eggs
  • 1/2 cup Hiland Heavy Whipping Cream
  • 1 tablespoon Confectioners' Sugar

Nutrition Facts

Nutritional information may change. Variations may occur due to formula and ingredient changes.

Serving Size: 1 slice
Servings Per Container: 16

Amount Per Serving

Calories 352 Calories from Fat 212
% Daily Value*
Total Fat 23.6g 36%
Saturated Fat 14.5g 73%
Trans Fat 0g 0%
Cholesterol 125mg 42%
Sodium 146mg 6%
Total Potassium 0mg 0%
Total Carbohydrate 30.3g 10%
Dietary Fiber 0.7g 3%
Sugars 28g 0%
Protein 5.1g 0%
Vitamin A 10% Vitamin C 0%
Calcium 9% Iron 4%
Vitamin D 0% Phosphorus 0%
Magnesium 0% Thiamin 0%
Folate 0%

Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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