Chocolate Mousse Cake

Recipe Rating:	2 Ratings5
Categories:	Cakes, Chocolate
Keyword:	mousse
Serves:	12
Prep Time:	30 Min
Cook Time:	30 Min

Ingredients

CHOCOLATE FROSTING
1	tub of your favorite chocolate frosting
ALTERNATE FROSTING: WHIP CREAM FROSTING
32 oz	rich's vanilla bettercreme icing
CHOCOLATE CAKE
1 bx	moist deluxe devil's food cake
1	4 serving size jello instant chocolate pudding
CHOCOLATE MOUSSE
1	4 serving size jello instant chocolate pudding
1 1/4 c	milk
1	8oz. container of cool whip , thawed

Pinched by tnutty, and 218 more.

Annamaria Settanni McDonald

Well Seasoned

Brooklyn, OH (pop. 11,169)

ArtByASM

Member Since Aug 2010

Annamaria's Notes:

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.

Directions

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!

ENJOY THIS HEAVENLY CAKE!

Comments

12 comments

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Rose Rauhauser NewYorkWoman

May 14, 2011

I don't like box mix cakes but this looks worth giving a try. Thanks

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.

Annamaria Settanni... 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.

Dixie Thoroughgood dixiedoo

May 14, 2011

Thank you Annamaria.... i would definitely try this one....

Mary Beam ciaoitalia

May 14, 2011

I'm a Duncan Hines fan. Not a cake brand but I also like the Krusteaz stuff.

Dixie Thoroughgood dixiedoo

May 14, 2011

Question on your 1st direction.... will i mix the box of jello pudding with the cake mix too?

Annamaria Settanni... ArtByASM

May 15, 2011

Yes Dixie! In this recipe you will have 2 boxes of pudding, 1 to mix in the cake batter and 1 to mix in for the mousse.

Dixie Thoroughgood dixiedoo

Jun 6, 2011

thanks.. will try this cake this week....

Brenda Grubb Grubster

Mar 24, 2012

Great Recipe! However when I make the mousse I am having a problem with the Pudding mix. It doesn't seem to mix well, leaving small bits of mix. I have been using a whisk, should I be using a mixer to mix it? When I fold in the whipped topping it doesn't look smooth. I actually use the mousse topping as the frosing for the whole cake so I would like it to look better. Having said all that, I am making these cakes again today for the 4th time in 2 weeks for family get togethers. They love it!!

Annamaria Settanni... ArtByASM

Mar 24, 2012

Awesome! You may have to add a little more milk until it looks smooth, a whisk or a mixer can be used. I usually use a whisk. Then make sure your cool whip is completely defrosted and fold in. If a little more milk is required to get the grits out then go ahead but be careful not to thin it out to much or else the mousse effect won't hold up. The pudding mix should still be pasty. Hope this helps. It's funny you made this, My mom has requested this cake for her birthday! When I make the cake I will do the step by step photos so everyone can see it.

Brenda Grubb Grubster

Mar 25, 2012

Thank you. This cake has now been requested for more birthday"s and anniversary's as far ahead as May! Some want the Chocolate mousse frosting and others want the peanut butter mousse frosting from "Missy's Peanut Butter Passion cake" also found on this site. We found that the cake from that recipe was very heavy but the frosting was awesome. Your cake recipe and that frosting make a 5 star cake that anyone would be proud to serve to anyone! Thank you.

Annamaria Settanni... ArtByASM