Reviewed: May 15, 2004

This cake was great. If anyone has any problems with the stiffness of the mousse, try adding a packet of Whip It when whipping the cream to stiff peaks. I added crushed nuts to the side of the cake. Served for Mothers day dessert, it was a hit!!!

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RICHARDS5

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Reviewed: Apr. 22, 2004

This was pretty good, the mousse tasted better than I expected, since it was a fake mousse. It was a bit mushy and I did whip the cream to stiff peaks. My husband liked it, but I thought it was a little too bland, but worth trying. UPDATE---- STOP THE PRESSES!!! I TRIED THIS THE NEXT DAY AND IT WAS PERFECT. FIRM, MOIST, AND NICELY FLAVORED. FIVE STARS!! I WILL MAKE THIS AGAIN!!

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VALENZANO

Cooking Level: Intermediate

Home Town: Petaluma, California, USA

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Reviewed: Apr. 3, 2004

I have made this cake several times. It is always a hit. I have made it strictly by the recipe and made it by reducing the water to 1/4 cup, I like it better with less water. either way, an outstanding recipe and easy to do.

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FRANKIEO

Cooking Level: Intermediate

Living In: Blountville, Tennessee, USA

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Reviewed: Mar. 14, 2004

Excellent! This got rave reviews at the birthday party. I'll make this again.

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VOURI

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2004

If you follow the recipe as it is written there is no need to change amounts of any ingredients used. The consistency of the mousse is good for frosting the cake.

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BEINCOGNITO

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Reviewed: Mar. 1, 2004

A big hit, those who tried the recipe and had problems with the frosting, seems to be a result of not whipping the "heavy" cream enough. you should whip it till you get at least stiff peaks. I did not cut back on the water, you can, the problem seems to be more with the cream thinning the pudding if under whipped.

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THE BEAVER FAMILY

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Reviewed: Feb. 29, 2004

I made this in a bundt pan, decreased the water in the filling to 1/4 cup, and added 3 T Chambord to the melted chocolate. I split the cake, spread it with the filling, then put rasberries on top of the filling before putting the top of the cake back on. After frosting the cake, I pushed rasberries into the frosting, and sprinkled the cake with chocolate sprinkles. My family raved about the cake (oh my gawd, this is better than sex, etc). The only reason I rated this 4 stars is because I am not fond of chocolate cake made from a mix.

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PWHITTEN

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Reviewed: Feb. 20, 2004

Mmmmmm...this almost gets 5 stars for easiness. You could use your own chocolate cake recipe if you have a good one, but the mousse will dress up any passable cake & make it wonderful. The mousse could go on its own too, as it is very nice & a good texture. Try topping with raspberries or bananas & chocolate sprinkles. It DOES taste like a bakery's! Note I chilled a long time & no problems with jiggling or breaking.

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OCTOVUS

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Reviewed: Feb. 10, 2004

The cake turned out delicious. We used Duncan Hines Swiss Chocolate cake mix and the cake turned out very moist. The chocolate mousse turned out creamy and delicious, but my boyfriend said it wasn't chocolate mousse that we made...it was frosting. That was just his opinion though. We also ended up with a lot of extra chocolate mousse that wouldn't fit on to the cake. Overall the cake was very very good and one of the best we've had.

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ALAMODE143

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Reviewed: Dec. 1, 2003

Oh my goodness! This was heaven on a plate! YUMMY! This is our new favorite dessert. Chocoholics beware! This might actually fit the bill when it comes to those cravings!

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AVERYSMYLOVE

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Reviewed: Nov. 30, 2003

I was looking for a new cake recipe for the holidays and I found it! I used the cake mix that was deep chocolate so yummy.This cake was the best so easy. I will definitely make this again and again, although I may take the advice of others and try decreasing the water to thicken the frosting. Thanks:)

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MomtoAGBGCGDR

Cooking Level: Expert

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Reviewed: Oct. 31, 2003

I followed the recipe exactly and it did not set! I ended up with a big sloppy mess in my cake container. It did taste good, but it looked so bad that nobody wanted to try it!

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Bubooki

Cooking Level: Intermediate

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 18, 2003

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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Kristin

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Reviewed: Oct. 5, 2003

This cake was quite delicious and easy to assemble. Be careful not to chill the mousse longer than the recommended 30 minutes. I left it in the fridge for almost two hours and had a very hard time softening it enough to fold in the whipped cream.

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GREENVILLAGE

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Reviewed: Oct. 4, 2003

Sooo good-- I took the suggestion to use the Hershey's deep dark chocolate cake recipe with this mouse frosting-- AMAZING! Professional quality, easy to make.

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Simi

Cooking Level: Expert

Home Town: Hillsborough, New Jersey, USA

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Reviewed: Sep. 30, 2003

The icing was a bit runny. I was expecting it to be a bit more fluffy. Maybe adding more whipped cream would have helped.

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KRISIE

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Reviewed: Sep. 21, 2003

Really good! I froze one layer and half the topping for a later date. I served the remaining layer topped with the mousse tonight and got good reviews. Will make again. *Have made it 3x's since initial review, once in a 9x13 and twice as a Bundt...Everyone prefers the Bundt. It doesn't matter if the mousse gets a bit soft on the Bundt because its not holding layers together. Also, easy to cut and serve. I think its better the second day because the 'grainyness' of the pudding mix in the mousse has dissolved completely.

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MPCHARVAT

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Reviewed: Aug. 12, 2003

This is the best, easiest recipe for chocolate mousse I have tried. Since I wasn't making this cake for extreme chocolate lovers, I used yellow cake mix instead of chocolate. It still turned out fantastic and wasn't quite as rich.

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KC1126

Cooking Level: Intermediate

Living In: Baton Rouge, Louisiana, USA

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Reviewed: Jun. 21, 2003

Excellent!

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KACEY01

Cooking Level: Professional

Home Town: Paramus, New Jersey, USA

Living In: Wallkill, New York, USA

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Reviewed: Jun. 21, 2003

I made this cake with a mix from the store that contained chocholate chips in the cake, and oh my goodness!!! This was a heavenly recipe - my husband is insistant on me making this every year for his birthday cake. The frosting is wonderful. We usually throw some cake away, not this one - it was ALL gone.

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MCUTRIGHT

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Chocolate Mousse Cake IV

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