Decadent Chocolate Mousse Cake


  1. Preheat oven to 350°F and butter and flour a 9 inch baking pan (or use baking spray with flour in it).


  1. In a large bowl, mix together the Flour, Sugar, Cocoa Powder, Baking Soda, Baking Powder and Salt.
  2. Once the dry ingredients are well mixed, add in the Buttermilk, Milk, Coffee, Oil, Egg and Vanilla Extract and blend until you have a smooth and glossy batter.
  3. Pour into a prepared round 9 in. baking pan and bake in a preheated 350°F oven for about 25-30 minutes or until toothpick inserted comes out clean.
  4. Cool in pan for at least 10 minutes and then carefully remove and continue to cool on cooling racks.
  5. Poke holes throughout the cake with a fork and drizzle the Grenadine Syrup over and allow to soak in.
  6. Prepare the Chocolate Mousse according to directions and allow to set (chilled for at least 2 hours or can be made a day ahead)
  7. Add the drained Cherries to the mousse and blend well.
  8. Mix together the chopped Bahlsen Waffeletten Cookies, White Chocolate Chips and Nuts.


  1. Once your cake has cooled, place on your favorite cake plate. Top with the Mousse mixed with Cherries, sprinkle generously with Cookie mixture.
  2. Keep refrigerated until ready to serve. Enjoy.


You may also substitute the Grenadine Syrup for a Cherry flavored Liqueur for a grown up version .You can also double the cake recipe to make two 9 inch cake layers to use cake in other recipes. For a more fudge like cake, double the amount of strong coffee and watch your bake time.

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