1 package 1-layer-size devil's food cake mix
1/3 cup chocolate ice-cream topping
4 squares (4-ounces) semisweet chocolate
2 tablespoons powdered sugar
2 tablespoons coffee liqueur
2 egg yolks
1/2 cup whipping cream
1 tablespoon chocolate ice-cream topping
1/2 cup whipping cream
Fresh raspberries (optional)
Prepare mix and bake according to package directions. Cool 10 minutes. Remove from pan; cool completely. Place on a serving platter. Spread cake with the 1/3 cup ice cream topping. Chill till needed. Set aside.
For mousse, in a small saucepan melt semisweet chocolate over low heat; remove from heat. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or till mixture just coats a metal spoon. Remove from heat; cool completely. Beat the first 1/2 cup whipping cream with an electric mixer to soft peaks. Stir half of the chocolate mixture into whipped cream. Fold in remaining chocolate. Cover; chill mixture just till it mounds. Spread onto cake to within 1 inch of edge. Chill, covered, several hours.
To serve, drizzle cake with 1 tablespoon topping. Beat the remaining whipping cream to stiff peaks. Using a pastry bag fitted with a large star tip, pipe whipped cream around cake edge. Garnish with raspberries, if desired.
