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Chocolate Mousse Cake IV
SUBMITTED BY:
Stephanie
PHOTO BY:
Matt F.
"Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!"
RECIPE RATING:
Read Reviews
(152)
Review/Rate This Recipe
PREP TIME
30 Min
COOK TIME
30 Min
READY IN
2 Hrs 30 Min
Original recipe yield 1 - 9 inch cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 (18.25 ounce) package chocolate cake mix
1 (14 ounce) can sweetened condensed milk
2 (1 ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (3.9 ounce) package instant chocolate pudding mix
1 cup heavy cream, whipped
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
Remove the chocolate mixture from the refrigerator, and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
Place one layer of cake onto a serving plate. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer. Frost with the remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
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REVIEWS
Reviewed on Jul. 15, 2005 by
MOLYNEAUX
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MOLYNEAUX
Jul. 15, 2005
Just made this cake for the second time in as many weeks. I'm a great cook...not such a great baker, but this recipe let's me pretend I am. Wonderful, moist recipe and definately better if combined and let to sit overnight. I also used only 1/4 cup of water and used Fudge chocolate cake and fudge chocolate pudding. I thought that it was perfect! For those of you the have the problem with the runny mousse. Please heed previous advice about cold cream and beating it until very stiff. Also, just in case you don't know. You must'nt beat the cream into the chocolate as it deflates the whipped air. What you need to do is gently fold about 1/3 of whipped cream into the chocolate and fold over until white stripes are gone and then add more whipped cream. Continue until all whipped cream is folded into chocolate. STOP when there is no more white streaks showing. Refrigerate immediately and you should have a wonderful mousse.
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18 users found this review helpful
Just made this cake for the second time in as many weeks. I'm a great cook...not such a great...
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Reviewed on Jul. 9, 2004 by
SOUTHERNBELLE0908
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SOUTHERNBELLE0908
Jul. 9, 2004
This has got to be the best cake I have ever tasted. Hard to believe it started with a box. I used the "butter recipe" box mix that uses a stick of butter. I made mine as a torte with 6 layers and it turned out great. A lot of reviewers had mentioned trouble when they went to take the cake to work or such. So here are a few little catering tricks I use when I need to transport delicate cakes like this one. If you don't want your icing to slide on the layers, add a 1/4 teaspoon cream of tarter to the heavy cream before you whip it up. It will stablize the whip cream somewhat, just as it does for egg whites. Be sure to whip until you get stiff peaks. Also, after you put the mousse between the layers, chill the cake for about 30-45 minutes and then frost the rest and return it to chill until you need to transport it. With the extra time in the fridge, the mousse between the layers has time to set up and settle in to the cake.
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16 users found this review helpful
This has got to be the best cake I have ever tasted. Hard to believe it started with a box. ...
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Reviewed on Jul. 15, 2003 by
KRANEY
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KRANEY
Jul. 15, 2003
Very rich cake! Co-workers RAVED about it! The mousse was thick, more like a frosting, but nevertheless, it was to die for! Thanks for the recipe!
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15 users found this review helpful
Very rich cake! Co-workers RAVED about it! The mousse was thick, more like a frosting, but...
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Reviewed on Nov. 11, 2007 by
HILLY29
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HILLY29
Nov. 11, 2007
This was a wonderful recipe! I made this cake for a co-worker's b-day and used a yellow cake mix instead of chocolate, put strawberries between the layers as decoration and it turned out awesome! I even got several proposals of marriage from the guys I work with...LOL (already married though.) I read where a great many people had problems with the icing & I can't say I encountered any problems. The tip about reducing the water by 1/4 c came in handy, as well as the tip about the cream of tartar to stabilize the whipping cream. I will say that having worked with whipping cream before it can be a little tricky, you have make sure it is whipped into stiff peaks or it will turn any recipe into a BIG MESS if you don't. Definitely do not make this recipe if you are in a hurry and I agree with making it the night/day before. One tip I have not seen that may help is to make sure you are using heavy whipping cream and it is very cold, do not take it out of the fridge unless it is to put it straight into the bowl to whip. It is also best to use a beater that has a whisk attachment, regular beaters do have the same effect sometimes. The most important tip I give to all my friends when working with whipping cream is to be sure to CHILL YOUR BOWL this can make a huge difference. Stainless is the best, I let my bowl sit in the freezer while I am preparing the cake mix. Once I am ready to whip the cream I add it to the chilled bowl and whip it to stiff peaks and then place it in the fridge
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12 users found this review helpful
This was a wonderful recipe! I made this cake for a co-worker's b-day and used a yellow cake...
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Reviewed on Feb. 1, 2004 by ANYONEHUNGRY
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ANYONEHUNGRY
Feb. 1, 2004
i got a marriage proposal on the filling alone.
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11 users found this review helpful
i got a marriage proposal on the filling alone.
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Reviewed on Jan. 21, 2008 by
LOVEBUGSMAMMA
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LOVEBUGSMAMMA
Jan. 21, 2008
I love this cake so much that I made it three weeks in a row! I used butter cake instead of chocolate for one version, just as good. My only recommendation is the same as the other reviewers, use REALLY cold cream to whip. Try putting a metal bowl in the freezer for about 10 minutes before adding and whipping cream. Also, don't whip or stir in the cream to the chocolate mix, fold gently. Thanks for a great recipe!
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9 users found this review helpful
I love this cake so much that I made it three weeks in a row! I used butter cake instead of...
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Reviewed on Feb. 12, 2004 by Kristin
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Kristin
Feb. 12, 2004
This cake is wonderful - you can't imagine how many copies of this recipe I have given out!! My only suggestion is that I often cut back to 1/3 cup of water in the mousse - I found that it helps hold the layers together better!! Many thanks for my new favorite cake!!
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8 users found this review helpful
This cake is wonderful - you can't imagine how many copies of this recipe I have given out!! ...
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Reviewed on Feb. 11, 2004 by YOUGOTTAEAT
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YOUGOTTAEAT
Feb. 11, 2004
I used Hersheys deep dark chocolate cake recipe from this site instead of a mix. The mousse I used to fill and frost the two layer cake. It was one of the most moist cakes ever. I even had extra mousse to use with each serving. wonderful!! Will make again and again! Thanks
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7 users found this review helpful
I used Hersheys deep dark chocolate cake recipe from this site instead of a mix. The mousse I...
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Reviewed on Jul. 15, 2003 by AhLimP
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AhLimP
Jul. 15, 2003
This is simply fantabulous... I have made this 3 times so far, the 1st attempt was in Singapore, the mousse turned out fudgy, but still the taste is good. The 2nd time, I made it in Melbourne (Winter) I cut the water back to 1/2 c and the result was perfect. Just over the weekend, I made it again and it was simply the best.. Using Devil's Chocolate cake makes a difference too! Best of all .. it's so easy to remember the ingredients.. Stephanie.. thank you.
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7 users found this review helpful
This is simply fantabulous... I have made this 3 times so far, the 1st attempt was in...
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Reviewed on Jul. 13, 2005 by
ELIZABETH101
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ELIZABETH101
Jul. 13, 2005