Annamaria Settanni McDonald Recipe

Chocolate Mousse Cake

By Annamaria Settanni McDonald ArtByASM


Rating:
Serves:
12
Prep Time:
Cook Time:
Comments:

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.

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 box
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

Directions Step-By-Step

1
Make devil's food cake according to package directions for 2 9inch rounds. Set cake aside and let cool.
2
Mix ingredients for chocolate mousse and refrigerate until ready to assemble cake (when cake is cool).
3
Remove cake from pans, slice one 9inch round in the middle creating 2 layers. Remove one layer and set aside.
4
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.
5
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.
6
If using chocolate frosting from a tub or other chocolate frosting, frost cake until completely covered and decorate to your liking.
7
If using Bettercreme, whip Bettercreme according to package directions and frost and decorate cake to your liking.
8
I usually top off my cake with some chocolate mousse rosettes all along the edges of cake to give it a color contrast.
9
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!
10
ENJOY THIS HEAVENLY CAKE!

About this Recipe

Course/Dish: Cakes, Chocolate
Hashtag: #mousse

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12 Comments

user
Annamaria Settanni McDonald ArtByASM
Mar 26, 2012
Thank You Brenda!!!!
user
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.
user
Annamaria Settanni McDonald 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.
user
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!!
user
Dixie Thoroughgood dixiedoo
Jun 6, 2011
thanks.. will try this cake this week....