I make this frosting for my chocolate cakes all the time and it's very delicious and spread nicely and easily.

Great taste, very rich! So, I'm beating the chocolate mixture with the hand-hel mixer and suddenly there's an electrical burning smell and the beaters start to smoke. Needless to say, I finished mixing by hand. When it came time to add the cream, since I couldn't whip it, I just added an entire can of redi-whip and mixed it in. Surprisingly, it worked just fine. :) For a slightly deeper chocolate taste, I did add one tablespoon of dry instant coffee to the water to add just a hint of mocha. Great recipe!

Fabulous mousse cake..Made it for my son , a big fan of it, and he came here the next day to finish it. Very easy to make, I use milk chocoalte cake mix, and had no problem with the mousse, but did follow others advice to beat he cream very thick and froze the bowl and beaters. thanks for a keeper

OMG! Great Mousse! I made this for my husband for father's day since he is such a Chocolate Mousse Cake fanatic. Although, I took the advice about the cream of tarter & the 1/4 cup of water instead of the 1/2 cup, the top layer did slip off the bottom layer. But I improvised!! I put the cake in the freezer for about an hour and it kept its composure! In fact, it tastes much better cold. Thank you for helping me make my husband's father's day sweeter than ever.

this was really good however the filling kept making the top layer slide...next time I think I am going to poke holes through the cake and pour the icing in it so saturates the cake.

I followed the recipe exactly for the mousse. I baked the cake from scratch. The mousse was perfect! It's not too sweet like the chocolate buttercream and I love it!

I thought this was a really good cake - frosting really, since the cake is just a mix. My husband thought it was very rich, and he was right, so you can't eat too much in one sitting. However, the frosting was very easy to make. I didn't have unsweetened baking squares, so I used baking cocoa instead. The conversion is one 1oz square = 3 Tablespoons of baking cocoa + 1 Tablespoon oil. It turned out really well!

This is a great recipe!! I made it because a friend specifically asked for chocolate mousse cake and i didnt imagine it would be this good! I used leftover semi- sweet chocolate chips for the chocolate and I made sure to keep beating the cream until it was stiff. I also mixed the condensed milk, pudding mix and chocolate well before i added the water so make sure to get it as smooth as possible. Otherwise i followed the recipe exactelly as written.. Yummy!

This cake is awesome! I get rave reviews every time I make it. I bake the cake at 325 for 25 minutes and it comes out super moist. The frosting is so light, yet so rich. This cake is one of my favorites!

I should have used a better cake mix. I thought the mousse part was great. It wasn't too heavy where it broke the cake like mentioned in previous reviews. This is VERY rich and it takes a lot for me to say that because I have the biggest sweet tooth of all! I will surely make the mousse part again, but maybe put it on an angel food cake or something, but next time the cake will be made from scratch. I followed the recipe as it is written. Just be sure to grease your cake pans up so the cake doesn't stick!!

My whole family loved the Mousse Icing by itself very mcuh. Would give it a 5 star. Didn't like the chocolate cake with it very much at all.

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!

Really easy to make! The mousse takes a bit to make but it sure is heavenly! If you're uncomfortable making cake from scratch, but feel like baking gourmet, try this! It's a must-make and must-EAT!

Wouldn't change a thing about it! I used a milk chocolate box cake. The mousse frosting was wonderful.

Good cake, but the mousse was very heavy for the cake itself and made my cake split right down the middle of it from the weight of the mousse. It ended up spliting in three sections. My advice is to not reduce the water, but keep it as is in the recipe as mine came out too heavy and thick. I made this for a co-worker's birthday cake and felt bad that I had to bring a split up broken down cake. Everybody said it was delicious anyways. I'd make it again, but use a little more water.

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