Chocolate Mousse Cake I

Chocolate Mousse Cake I

17
shirleyo 7

"Oooooooh! Chocolate..."
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Ingredients

5 h 30 m servings 462 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 462 kcal
  • 23%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 29.7g
  • 10%
  • Protein:
  • 5.8 g
  • 12%
  • Cholesterol:
  • 164 mg
  • 55%
  • Sodium:
  • 202 mg
  • 8%

Based on a 2,000 calorie diet

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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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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan and wrap bottom with aluminum foil.
  2. Heat sugar, butter, water, coffee, and chocolate in a 3-quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Beat eggs in a separate bowl; gradually pour in the chocolate mixture, whisking constantly. The batter will be very thin. Transfer batter to prepared pan.
  3. Bake in the preheated oven until a wooden pick inserted in center comes out clean, about 45 to 50 minutes. Cool completely. Remove sides of pan. Cover cake with plastic wrap and refrigerate until chilled, at least 4 hours.
  4. Remove plastic wrap. Beat whipping cream and confectioners' sugar in a chilled 1 1/2 quart bowl until stiff. Garnish top of cake with whipped cream and, if desired, whole almonds. Refrigerate any remaining cake.

Reviews

17
  1. 32 Ratings

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Most helpful positive review

This tasted really good and it was a hit but I'm not sure if it turned out or not. The cake rose beautifully in the oven and about 15 minutes of cooling it fell. Is it supposed to do that? As...

Most helpful critical review

This recipe is simple and should taste excellent, but I am not a big coffee/chocolate fan and this has a very strong coffee taste to it. Has anyone tried it without the coffee?

This tasted really good and it was a hit but I'm not sure if it turned out or not. The cake rose beautifully in the oven and about 15 minutes of cooling it fell. Is it supposed to do that? As...

I think this recipe is absolutely delicious! My sister and brother and I all love this recipe.

This recipe is simple and should taste excellent, but I am not a big coffee/chocolate fan and this has a very strong coffee taste to it. Has anyone tried it without the coffee?

Delicious and chocolaty cake. I used milk instead of water though. This cake rose quite a bit while it baked and then fell right back down. As per another reviewer's advice I made this cake a fe...

I misread this recipe and only used 3 eggs! Due to this mistake, I have no idea what the texture is supposed to be like...mine came out like a cross between a mousse and ganache. Accordingly, ...

With a pound of chocolate as part of the recipe, how can it not be GREAT?!

Yummy. This was really good. Kind of a cross between a brownie and the inside of a truffle. Rich chocolaty goodness. I did use coffee instead of water, it didn't give it a coffee flavor just enh...

Pretty awesome, and this from someone who doesn't like chocolate all that much... I made two tiny cakes- basically 1/4 the recipe, and that was enough chocolatly goodness to last me a month. To ...

This cake had a wonderful rich chocolate flavor but was way to "eggy" tasting for me.