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Commander's Palace
Kahlúa Mousse Cake



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Kahlua Mousse Cake

Commander's Palace
New Orleans Cookbook

Ella Brennan, Dick Brennan, 1984,
Crown Publishing Group

Melted unsalted butter
1 1/2 cups plus 4 teaspoons sugar
4 large eggs
1/2 cup flour
1/2 teaspoon baking powder
7 tablespoons cocoa powder
(Dutch process)
4 cups heavy cream, well chilled
1/4 cup Kahlúa

Brush an 8-inch round cake pan with melted butter, line the bottom with waxed paper, and brush it with butter. Chill the pan for 10 minutes, or until butter has solidified, and dust it with 4 teaspoons sugar, shaking out any excess. In top of double boiler set over barely simmering water, beat the
eggs and 1/2 cup sugar with an electric mixer for 10 minutes, or until the mixture is light and foamy. Transfer mixture to a bowl, sift the flour,
baking powder, and 2 tablespoons cocoa powder over the top, fold in dry ingredients. Pour the batter into the pan and bake 15 to 18 minutes in a preheated 375-degree F. oven. Let cake cool in the pan 2 minutes, turn it
out onto a rack, and let it cool completely.
In a chilled large bowl beat the cream until it is foamy, beat in the remaining
1 cup sugar, a little at a time, and beat cream until it holds soft peaks. Sift
in remaining 5 tablespoons cocoa powder, add 2 tablespoons Kahlúa, beat mixture until it holds stiff peaks. Transfer 2/3 cup whipped cream to a
pastry bag fitted with decorative tip. Split cake horizontally into 3 layers
and transfer 1 layer to a cake plate. Sprinkle with 2 teaspoons Kahlúa and spread the top and sides with 1/3 of the remaining whipped cream. Top
with second layer, sprinkle with Kahlúa and spread with whipped cream
in same manner. Repeat procedure with the remaining layer. Pipe stars around the rim of the top layer of the cake and serve the mousse cake immediately.

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