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Chocolate Mousse Cake IV

"Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!"
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2 h 30 m servings 327 cals
Original recipe yields 14 servings (1 - 9 inch cake)


  • Calories:
  • 327 kcal
  • 16%
  • Fat:
  • 13.6 g
  • 21%
  • Carbs:
  • 50.5g
  • 16%
  • Protein:
  • 5.3 g
  • 11%
  • Cholesterol:
  • 21 mg
  • 7%
  • Sodium:
  • 456 mg
  • 18%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. 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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Read all reviews 269
  1. 322 Ratings

Most helpful positive review

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...

Most helpful critical review

this recipe was a waste of my time. the frosting was excellent tasting, but was so runny that i could barely keep it on the cake. i would definitely make the frosting again to use as a dip for ...

Most helpful
Most positive
Least positive

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...

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 layer...

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 com...

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...

The mousse worked perfect for me, here's what I did: melted chocolate and added condensed milk and mix until JUST combined. Added water (at room temp.) and stired through, when ALMOST combined a...

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, ...

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...

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!

i got a marriage proposal on the filling alone.