Cappuccino Egg Nog Angel Food Mousse Torte

As you all know, I am still a neophyte when it comes to baking.  I choose my recipes by thinking that the end result will look really good and I have to like the ingredients.  This recipe is taken from the Chocolate Cake Doctor.  I decided that this recipe would be even better if I added egg nog into the cake and to the frosting.

Good idea flavor wise, bad idea for this neophyte to try and execute.  I knew I was adding in more liquid than my angel food cake called for but I thought I could compensate with extra flour and baking a little longer.  Wrong!  The cake was shall we say a little firm.  The buttercream frosting was a little runnier than it should have been but it sure tasted good.  The recipe offered is the one from the book but I will comment where I added the egg nog.

Recipe
Cappucinno Angel Food Mousse Torte:
Ingredients:

1. 1 16 oz package of angel food cake
2. 1 1/4 cup of cold brew coffee 
3. 1/2 cup egg nog in lieu of the 1/2 tsp cinnamon
4. Grated semi-sweet chocolate

Directions:

1. Follow the instructions on the package but use the coffee for the liquid (this is where I started to go wrong.  I had to much liquid and I tried to balance it with adding more flour) 
2.  Line a baking pan with parchment paper and pour in the cake mixture and bake for 20 – 25 minutes at 350 degrees
3. Allow cake to cool and when cool, turn it on its side, cut into 3 even layers and peel off the parchment paper

Coffee Buttercream Frosting:
Ingredients:

1. 1/4 cup whole milk
2. 2 tbsp instant coffee granules
3. 1 stick of butter, softened
4. 4 cups confectioner sugar
5. 1/2 cup of egg nog

Directions

1. Heat the milk in a microwave and add the coffee granules until fully absorbed
2. Place the butter in a mixing bowl and beat with a paddle attachment until fluffy, about 30 seconds.  Blend in the 1st cup of sugar mixing on low.  Then, alternate between the coffee and sugar until fully incorporated.  I added more sugar to compensate for the added egg nog.  Beat for a couple of minutes until desired consistency is achieved (See white chocolate mousse post for the filling)
3. Final preparation of the cake is to fill the layers of the cake with the white chocolate mousse and then frost top and sides with the Buttercream frosting.