Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (any variety like Devil’s Food or Fudge)
- 1 cup Strong Brewed Coffee (hot)
- 1 tub (8 oz) Whipped Topping (thawed)
- Optional: Chocolate shavings or cocoa powder for garnish
Instructions
- Since this is a no-bake recipe, you must first heat-treat your dry cake mix to ensure it is safe to consume. Pour the dry chocolate cake mix into a microwave-safe bowl. Microwave on high in 30-second intervals, stirring in between, until the mixture reaches 160°F (71°C) on an instant-read thermometer. This usually takes about 2 minutes total. Once heated, sift the mix through a fine-mesh strainer to remove any lumps caused by the heating process. Set it aside to cool slightly.
- Brew a very strong cup of coffee or espresso. While the coffee is still hot, pour it directly into the bowl with the heat-treated cake mix. Use a whisk or a silicone spatula to stir the mixture until it forms a thick, smooth chocolate paste. The hot liquid helps dissolve the sugars and cocoa in the mix instantly. Ensure there are no dry pockets of flour remaining at the bottom of the bowl.
- Gently fold the thawed whipped topping into the chocolate-coffee mixture. Use a slow, circular motion to keep the air in the whipped topping, which creates that light, bakery-style mousse texture. Once the color is uniform, pour the mixture into a parchment-lined loaf pan or a glass dish. Smooth the top with a spatula. Cover the dish with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until the cake is firm and set. Slice and serve with an extra dusting of cocoa powder or chocolate shavings.
- Cook Time: 15 minutes (plus 4 hours chilling time)