Ingredients Weight Measure
Chocolate cake mix 18-1/4 oz. 1 box
TABASCO® brand Original Red Sauce 1-1/2 oz. 3 Tbsp.
Grand Marnier® 1-1/2 oz. 3 Tbsp.
Spiced Chocolate Mousse (recipe below) 20 oz. 4 cups
Chocolate Ganache (recipe below) 12 oz.
Tangerine, sliced, for garnish 1 ea.
Tangerine zest curls, for garnish 8 ea.

Spiced Chocolate Mousse (yields: 12 servings)

Ingredients Weight Measure
Chocolate mousse mix 1 box
TABASCO® brand Original Red Sauce 2 Tbsp.

Chocolate Ganache (yields: 24 oz.)

Ingredients Weight Measure
Chocolate chips 12 oz. 1-1/2 cups
Butter 4 oz. 1/4 cup
Heavy cream 8 oz. 1 cup


  1. To prepare the cake, make cake according to directions on package, adding the TABASCO® Sauce and Grand Marnier® when adding the wet ingredients. Bake in 9" round cake pans according to directions on box. Cool completely.
  2. Prepare mousse according to directions, adding TABASCO® Sauce when adding liquid ingredients.
  3. To prepare the Chocolate Ganache, combine all ingredients in the bowl of a double boiler (water should be hot but not boiling). Melt the chocolate chips completely, stirring frequently.
  4. Cut cake in half horizontally; spread the bottom half with the Spiced Chocolate Mousse and cover with the top half of the cake. Place cake on a wire rack and pour Chocolate Ganache over the entire cake, allowing the sides to be coated. Place in refrigerator to firm. Garnish center of cake with a tangerine slice and place one zest curl for each slice of cake around the top of the cake.

Yield: 1 cake, 8 servings