Chocolate Mousse Cake Recipe -
Chocolate Mousse Cake Recipe

Chocolate Mousse Cake

Recipe by  

"This chocolate cake frosted with a rich and creamy chocolate mousse would make an excellent addition to your holiday table."

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Ingredients Edit and Save

Original recipe makes 1 9-inch cake Change Servings


  1. Preheat oven to 350 degrees F. Prepare and bake cake mix as package directs for two 9-inch layers. Remove from pans; cool.
  2. In large mixing bowl, beat sweetened condensed milk and chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill at least 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least 1 hour.
  3. Place one cake layer on serving plate; top with 1 1/2 cups mousse mixture. Top with remaining cake layer. Frost side and top of cake with remaining mousse mixture. Store leftovers covered in refrigerator.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2010

This was amazing! I followed the directions to the 'T' only making one change; instead of plain water with the pudding, I used cold coffee. It was so rich and delicious. My father said it was the best cake I've ever made.

Most Helpful Critical Review
Jul 28, 2012

I did exactly what the recipe says, and the mousse was just an exremly watery pudding.


30 Ratings

Nov 23, 2007

This was a great frosting. I used Fabulous Fudge Chocolate Cake from this site instead of buying the cake from the box. My husband would not shut up about how much he loved this cake. It was my first ever scratch cake and icing. Thanks for a great recipe.

Dec 16, 2010

This cake is fantastic! Perfectly moist texture and rich flavor. Best chocolate cake I've ever had.

Jan 19, 2010

This was very easy and very tasty! I didn't read through the directions well at first, and panicked because I didn't have the required (total) 90 minutes of chilling time. But, mine didn't need that much time and turned out just fine. I chilled the chocolate/pudding mixture about 20-25 minutes, but only chilled the chocolate/whipped cream mixture about 15 minutes, which was plenty. I think I slightly over-whipped my cream, which may have contributed to the extra stability of my mixture, but it worked out and great. :-) My husband REALLY loved this, and I will make again.

Dec 29, 2009

I didnt use this as frosting, I used it only for a layer of mousse in between two layers of chocolate cake. It is perfect for this! It is very easy to make, and very tasty!

Jan 25, 2011

I used a doctored chocolate cake mix recipe from the cake doctor cook book and then made the frosting as directed. My daughter commented that it was the best frosting I have ever made and addicting! I will be using this recipe again and again, it really is very good and very easy.

Oct 05, 2010

I did a combination of receipes, as i have my fav. chocolate cake receipe already. I used this for the mousse receipe and it tasted FANTASTIC! I would have Rated it as a 5 star, but the whole cake (made 4 layers of cake, 3 layers of mousse) wasnt able to hold its form at all. I used the outside part of cheesecake pan to put around the whole cake to hold it up. Even being in the fridge for 18hr, when the metal form was lifted off, it started sliding. (I now know why when you order Chocolate Mousse cake, they are individual and have the clear plastic form on the outside holding it together)


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  • Calories
  • 436 kcal
  • 22%
  • Carbohydrates
  • 55.1 g
  • 18%
  • Cholesterol
  • 39 mg
  • 13%
  • Fat
  • 15.9 g
  • 24%
  • Fiber
  • 2.1 g
  • 8%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 513 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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