Chocolate Cappuccino Mousse Cake

• 1 package (16 ounces) angel food cake mix
• 1 cup plus 2 tablespoons cold water
• 2 tablespoons brewed coffee
• 4 ounces bittersweet chocolate, chopped
• 1 teaspoon instant coffee granules
• 1 teaspoon ground cinnamon
• 1-3/4 cups heavy whipping cream
• 2/3 cup butter, softened
• 5-1/2 cups confectioners' sugar
• 6 tablespoons coffee liqueur
• 2-1/2 teaspoons vanilla extract

1. Line the bottoms of three 9-in. round baking pans with waxed paper; set aside. In a large bowl, beat the cake mix, water and coffee on low speed for 30 seconds. Beat on medium for 1 minute. Gently spoon batter into prepared pans. Bake at 350u0b0 for 20-25 minutes or until tops are golden brown and dry. Cool in pans on wire racks.
2. Meanwhile, in a large bowl, combine the chocolate, coffee granules and cinnamon. In a small saucepan, cook and stir cream over medium heat until hot (do not boil). Pour over chocolate mixture; stir until smooth. Refrigerate for about 1 hour or until chilled and slightly thickened, stirring occasionally. Beat on medium speed just until stiff peaks form.
3. In a large bowl, beat the frosting ingredients until light and fluffy. Place one cake layer on a serving plate; spread with half of the filling. Repeat layers. Top with remaining cake layer. Spread frosting over the top and sides of cake. Refrigerate leftovers.

angel food cake mix, cold water, coffee, bittersweet chocolate, coffee granules, ground cinnamon, heavy whipping cream, butter, sugar, coffee liqueur, vanilla

Taken from www.tasteofhome.com/recipes/chocolate-cappuccino-mousse-cake/ (may not work)