rose's chocolate mousse berry cake

Name: Rose's Chocolate Mousse Berry Cake
Prep time: 30 min
Cook time: 45 min
Yield: 12
Cuisine: American
Ingredients: 1 box - dark chocolate fudge cake mix; 3 large - eggs; 1 cup(s) water; 1/3 cup(s) vegetable oil; 1/2 - 8 oz. container of prepared whipped topping; 1 package(s) chocolate mousse mix, 3 oz.; 4 oz - melted dark chocolate; 2 pint(s) strawberries

(2 RATINGS)

860 Pinches 12 Photos

Rose M. Helle

The Villages, FL

Updated on May 10, 2016

One of those fun-to-do pretty cakes.

Rate

Blue Ribbon Recipe

This chocolate mousse cake looks very fancy, but no one needs to know how easy this yummy dessert is to make. The dark chocolate and strawberries are sooo good together. There's chocolaty goodness in every bite. This dessert is cool, creamy, and great for summertime!

— The Test Kitchen

prep time 30 Min

cook time 45 Min

method Bake

yield 12 or more if cut small

Ingredients

1 box - dark chocolate fudge cake mix
3 large - eggs
1 cup water
1/3 cup vegetable oil
1/2 - 8 oz. container of prepared whipped topping
1 package chocolate mousse mix, 3 oz.
4 oz - melted dark chocolate
2 pints strawberries

How To Make rose's chocolate mousse berry cake

Test Kitchen Tips

We did use non-stick spray on the springform pan to prevent sticking. Pan came off no problem.

Step 1

Prepare chocolate cake mix as directed on the package by adding eggs, vegetable oil, and water.

Step 2

Pour into a 10-inch springform pan. Bake at 325 degrees for a dark pan for about 45 minutes.
Step 3

Cool cake and slice a sliver off of the top of the cake to make a flat surface.
Step 4

Slice 1-1/2 pints of strawberries in half, thinly slice the rest. Place a portion of the strawberries around the perimeter standing up, cut side facing out.
Step 5

Cover the top of the cake with the sliced strawberries.
Step 6

Then top with the whipped topping.
Step 7

Prepare one package of chocolate mousse dessert mix. Stir into this the melted chocolate to make a dark chocolate mousse.
Step 8

Spread this over the top of the whipped topping on the surface of the cake. Refrigerate for at least 3 hours.
Step 9

Carefully remove the springform pan and top the cake with the remaining strawberries. I removed the springform side first, topped the cake with the cut strawberries, then put the form back on for easy transport.
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