Chocolate Mousse Tiara Cake

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Ingredients

  • 1 pkg
    cake mix, Swiss chocolate
  • 3
    eggs
  • 1.33 c
    water
  • 1/2 c
    vegetable oil
  • MOUSSE
  • 1/2 c
    milk chocolate chips
  • 2 Tbsp
    water
  • 8 oz
    whipped topping
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How To Make

  • 1
    Batter: Grease Tiara pan (do NOT flour); add eggs, water and oil to cake mix, blending on low until moistened, then on medium for 2 minutes.
  • 2
    Place 3 1/2 cups of batter in the pan (you\'ll have batter left over to bake cupcakes).
  • 3
    Bake the cake at 350 for 21-24 minutes or until done; cool for 5-10 minutes, then remove from pan, inverting cake onto a wire rack.
  • 4
    Let cake cool completely before placing on a serving platter.
  • 5
    Mousse: Melt the chocolate chips and water over low heat, stirring constantly until smooth, then remove from heat.
  • 6
    Remove 2 tablespoons of chocolate mixture and set it aside; refrigerate remaining chocolate for 10 minutes, until thickened but still creamy.
  • 7
    Fold it into the whipped topping and spread evenly in the cooled cake; refrigerate for 1/2 hour, then drizzle the set-aside chocolate over the mousse; refrigerate 2 more hours.
  • 8
    VARIATION: CHOCOLATE AMARETTO TIARA CAKE: Use the same recipe as above, but substitute a dark Dutch fudge cake mix, add 1/2 teaspoon almond extract to the mousse and sprinkle 1/4 cup blanched sliced almonds on top.
  • 9
    VARIATION: FOREST TIARA CAKE: Substitute devil\'s food cake mix, bake and cool cake as directed above; Add 1/2 teaspoon almond extract to 8 ounces non-dairy whipped topping, spread and chill like the mousse - Top with 1 can cherry pie filling.

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