Chocolate Mousse Cake

Images are stock photography and not actual photos of recipes. Final results may vary.

  • Prep Time
    15 Minutes

  • Cook Time
    50 Minutes

  • Servings


  • 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


  • 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.