Chocolate Mousse Tiara Cake

Chocolate Mousse Tiara Cake Recipe

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linda mcdougal



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  • 1 pkg
    cake mix, Swiss chocolate
  • 3
  • 1.33 c
  • 1/2 c
    vegetable oil

  • 1/2 c
    milk chocolate chips
  • 2 Tbsp
  • 8 oz
    whipped topping

How to Make Chocolate Mousse Tiara Cake


  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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About Chocolate Mousse Tiara Cake

Course/Dish: Cakes, Chocolate
Other Tag: Quick & Easy

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