Susan's Favorite Mocha Cake Recipe

In a large bowl, combine the cake mix, sour cream, eggs, liqueur and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in 1 cup chocolate chips. Transfer to three greased and floured 9-in. round baking pans. Bake at 350 ° for 24-28 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. In a microwave, melt the white baking chips, butter and remaining chocolate chips; stir until smooth. Stir in coffee granules and extract. Cool to room temperature. In a small saucepan, sprinkle gelatin over 1/4 cup cream; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Stir into chocolate mixture. In a large bowl, beat the remaining 1-1/4 cups cream until soft peaks form. Add to the cooled chocolate mixture; beat until stiff peaks form. For whipped cream, in a small bowl, beat cream until it begins to thicken. Add sugar and vanilla; beat until stiff peaks form. Place bottom cake layer on a serving plate; top with half of the chocolate mixture. Repeat layers. Top with the remaining cake layer. Frost top and sides of cake with whipped cream. Refrigerate for at least 2 hours before serving.