Reviewed: Nov. 22, 2009

Everyone loved it! I used white cake this time but next time I will make chocolate cake. Yum!

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MADA

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

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Reviewed: Nov. 4, 2009

Outstanding!! My 9 year old son asked for a chocolate mousse cake for his birthday and I will admit I was a bit worried it would be too complicated and not come out well, then I found this recipe. Soooo easy! I used a devils food cake mix and followed the recipe exactly. Do make sure you whip your cream until stiff peaks are formed and this cake is best served after setting up in the refrigerator at least 8 hours or overnight. I also divided the cake layers in two so I would have a four layer cake. I think this helps with keeping the cake from sliding because the cake layers are lighter weight which helps keep the mousse from oozing out the sides of the cake. It also makes for a great looking slice of cake! My son LOVED this cake and so did my husband! I will definitely be making this cake again, thanks!!

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MESIII

Cooking Level: Expert

Home Town: West Islip, New York, USA

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Reviewed: Oct. 15, 2009

I am strictly rating the Mousse as I used it with another chocolate cake recioe on here called "Black Magic". Mousee was awesome, my husband said it was the perfect Chocolate cake.

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KBHANSON21

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 9, 2009

I made this cake twice so far - one with a box cake mix and one from scratch. The cake from scratch tasted a lot better! To cut down on the sweetness, I modified the mousse recipe. I only used about 3/4 can of condensed milk, decreased the water to 1/4 cup, and increased the heavy cream to 2 cups instead of one. I put the mixing bowl and beater in the freezer before I whipped the heavy cream and I mixed in the pudding with a wire whisk. The cake did slide a little when I was frosting it, but I was too impatient to wait for the layers to set in the fridge before I frosted the outside of the cake. I brought the cake to work and got lots of compliments.

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Lily

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Reviewed: Oct. 1, 2009

I've made this a few times now. It's fabulous! I always get lots of compliments.

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mofojo1024

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Reviewed: Sep. 7, 2009

This mousse was fabulous. I didn't use a box mix, rather I used the recipe "One Bowl Chocolate Cake III". The results were wonderful. I did find the mousse a little difficult to spread, and in the future I may tweak this a little to modify the consistency. The taste though is really fabulous.

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celerieaz

Cooking Level: Intermediate

Home Town: Hershey, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Sep. 2, 2009

Goodness in a couple of boxes... Yummy! My frosting came out more like thick pudding instead of whipped, but it was still fantastic!

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KariMercer

Cooking Level: Beginning

Home Town: Santa Fe, Texas, USA

Living In: Fredericksburg, Virginia, USA

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Reviewed: Aug. 30, 2009

My boyfriend requested this for his birthday! I made it EXACTLY as the recipe called for> turned out AMAZING!!!! this on is definately a permanent resident in my cookbook!

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roonie70

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Reviewed: Aug. 16, 2009

The filling/frosting is delicious...my husband and I couldn't stop eating it. It does help in step#2 to stir in the pudding with a wire whisk to help dissolve the pudding so you don't have a gritty texture. I plan to make the filling as a chocolate mousse dessert alone next time.

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khelser

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Reviewed: Jul. 25, 2009

Phenomenal! Instead of a layer cake (which I do not have good luck with) I made a 9x13 cake and poked holes in it after cooling. I then let the mousse ooze in to the holes and then spread a good portion over the top. The result was fantastic! Everyone loved it! I did use only 1/4 cup of water instead of the 1/2.

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lstieb

Cooking Level: Intermediate

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Reviewed: Jul. 4, 2009

absolutley fantastic!! The only things I changed were I made the cake and mousse from scratch. I used devils chocolate cake and chocolate mouse (Both Martha recipes)

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Jess015

Cooking Level: Expert

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Reviewed: Jul. 1, 2009

tasted like pudding..i mean it tasted good but it just wasnt a good mousse/filling/frosting. i made a different frosting from this site to top which was phenomenal. ill stick with that one.

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Hayley

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Reviewed: Jun. 21, 2009

the chocolate mousse was delicious! i couldn't stop licking the spoon, while my husband waited for the empty bowl...this is definitely a keeper. i did follow some suggestions like cutting water down to 1/4 c., making sure that the bowl & mixer was cold prior to whipping the cream, and folding in 1/3 of the cream mixture at a time...i also added about over a tbls of powder sugar to the cream. the end result was very rich---i cannot wait to make this chocolate mousse frosting with homemade chocolate cake :)

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chryz

Cooking Level: Intermediate

Living In: Tacoma, Washington, USA

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Reviewed: Jun. 13, 2009

This is really a very good cake recipe! I do not like frosting AT ALL (to the point of scraping it off the cake) and this mousse "frosting" is a great alternative -- it's rich and chocolatey without being too much. I took some other peoples advice and used 1/3 C. water instead of 1/2 and made 2 square 1-layer cakes instead of 1 frosted layer (after reading the "sliding" issue, I thought this would be good -- plus I can take 1 cake to the dinner and keep 1 for our family!). I would recommend this for any chocolate lover (and I can see so many possibilities for this using different flavored cakes -- amaretto, cinnamon, orange, etc.). Thanks for the recipe!

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MableC.

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Reviewed: May 29, 2009

This rating is for the mousse ONLY - The reason is that it was so delicious, it didn't need the cake! We tasted the mousse and LOVED it, so we decided to enjoy it on its own. I may try putting it in mini graham cracker pie shells for something extra, but either way, it's fantastic!

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Blossom271

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Reviewed: May 28, 2009

I only gave it four stars because it was a bit of work..however......This cake is awesome! I will most certainly make this again and again. huge hit at my house. Thank you very very much for sharing this recipe.

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XYNESHIA

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Reviewed: May 9, 2009

Used my chocolate cake recipe with the mousse.This was excellent!Will make again :)

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Tara

Cooking Level: Professional

Living In: Tomah, Wisconsin, USA

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Reviewed: Apr. 1, 2009

TO SUM UP ALL THE REVIEWS: YOU MUST do these changes and you will have PERFECT results! Add 1/4 tsp cream of tartar to heavy cream before whipping. CHILL the bowl and mixers you will use to whip the heavy whipping cream for atleast one hour in the freezer. After baking the cake and letting sit for 10 minutes to cool immediately wrap cake tightly in plastic wrap(a very successful wedding cake baker gave me this tip) It will make the cake SUPER moist! After wrapping the cake put in fridge until completely cool or if you have time let cake sit out until completely cool. You must follow the recipe and cool everything for its specified times or mousse will end up runny. Fold in mousse like stated! VERY important! Do NOT stir! Fold and fold until completely incorporated. ALSO, change the amount of water you add to chocolate mixture to 1/3 cup. I used two dark 9in pans for the cake. I cooked my cake for 30 minutes at 325deg. The mousse is so unbelievably decadent and delicious! My cake turned out PERFECT! VERY best cake recipe out there! I did use a yellow cake mix b/c I feared chocolate may be a bit over the top(and im a chocoholic!) im glad I did, the mousse is SO rich! Hope this helps!

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Medic's Wife

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Mar. 11, 2009

Yes, indeed, everyone DID think I bought it at a bakery! Simply delicious. Oh, and bonus: I had leftover mousse that I served up in schmancy stemware just for fun. :o)

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Adrienne

Cooking Level: Intermediate

Living In: Dallas, Texas, USA

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Reviewed: Feb. 22, 2009

Mmmmmmmmmmmmm-I loved this mousse. I did chill the bowl and beaters; so the cream would beat up quick and stiff peaks. That is important. I folded 1/3 of the cream at a time into the chocolate mixture. This way it leaves no streaks. I chilled this for 20 minutes and than split the cake into 4 layers and filled and frosted. It made a wonderful 80th birthday cake.

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