Annamaria Settanni McDonald Recipe

Chocolate Mousse Cake

By Annamaria Settanni McDonald ArtByASM

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Annamaria's Story

This cake will take you to chocolate Heaven!!!! I have 2 versions of this cake. One is where I top it with chocolate frosting while the second is with whipped cream frosting. Either way it's awesome! When I am in a pinch for time I use a Moist Deluxe Devil's Food Cake Mix, I think cake mix boxed is as good as if not sometimes better than do it yourself chocolate cake. As an added touch, I drizzle hot fudge or chocolate syrup when I serve it up on a plate! ENJOY! Note: Rich's Bettercreme Frosting is in milk form and you have to whip it yourself, it can be found at your local cake supplier if they sell it or Gordon Food Service (GFS) also a restaurant supply company.


tub of your favorite chocolate frosting
32 oz
rich's vanilla bettercreme icing
1 box
moist deluxe devil's food cake
4 serving size jello instant chocolate pudding
4 serving size jello instant chocolate pudding
1 1/4 c
8oz. container of cool whip , thawed

Directions Step-By-Step

Make devil's food cake according to package directions for 2 9inch rounds. Set cake aside and let cool.
Mix ingredients for chocolate mousse and refrigerate until ready to assemble cake (when cake is cool).
Remove cake from pans, slice one 9inch round in the middle creating 2 layers. Remove one layer and set aside.
Spread chocolate mousse on 1st cut layer, top with 9inch round that was not cut. Spread another layer of chocolate mousse and top with the other layer that was cut. Wrap cake in plastic wrap and freeze for a couple of hours.
Remove cake from freezer and remove plastic wrap. Using a knife, cut cake so that it has a flat top, perfectly round all around the edge. This will ensure a cake that isn't crooked.
If using chocolate frosting from a tub or other chocolate frosting, frost cake until completely covered and decorate to your liking.
If using Bettercreme, whip Bettercreme according to package directions and frost and decorate cake to your liking.
I usually top off my cake with some chocolate mousse rosettes all along the edges of cake to give it a color contrast.
Refrigerate cake in a cake carrier until ready to serve. Drizzle with hot fudge, chocolate syrup, chocolate shavings or oreo cooking crumbs all along the edge of cake or whatever you like. Be creative!

About this Recipe

Course/Dish: Cakes, Chocolate
Hashtag: #mousse

  • Comments

  • 1-5 of 12
  • user
    Rose Rauhauser NewYorkWoman - May 14, 2011
    I don't like box mix cakes but this looks worth giving a try. Thanks
  • user
    Mary Beam ciaoitalia - May 14, 2011
    I agree Annamaria, if you get the right brand cake mix they're just as good, if not better than from scratch. I've had some scratch mix come out really heavy. This looks like a great summer dessert.
  • user
    Annamaria Settanni McDonald ArtByASM - May 14, 2011
    Box cake gets a bad rap I think. A good brand will give you a good quality cake with a little less effort. I have to say though, when it comes to Pillsbury, I don't like the cookies, cake mix or brownie mix. I really don't think the taste is right, maybe it's just me. But I really love Betty Crocker and Duncan Hines. Rose you can make your own chocolate cake recipe with this. Sometimes I use my own and sometimes when I am in a pinch for time, I use cake mix.
  • user
    Dixie Thoroughgood dixiedoo - May 14, 2011
    Thank you Annamaria.... i would definitely try this one....
  • user
    Mary Beam ciaoitalia - May 14, 2011
    I'm a Duncan Hines fan. Not a cake brand but I also like the Krusteaz stuff.