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chocolate mousse cake

(2 ratings)
ArtByASM avatar
Recipe by
Annamaria Settanni McDonald
@ArtByASM
Brooklyn, OH

This cake will take you to chocolate Heaven!!!! I have 2 versions of this cake. One is where I top it with chocolate frosting while the second is with whipped cream frosting. Either way it's awesome! When I am in a pinch for time I use a Moist Deluxe Devil's Food Cake Mix, I think cake mix boxed is as good as if not sometimes better than do it yourself chocolate cake. As an added touch, I drizzle hot fudge or chocolate syrup when I serve it up on a plate! ENJOY! Note: Rich's Bettercreme Frosting is in milk form and you have to whip it yourself, it can be found at your local cake supplier if they sell it or Gordon Food Service (GFS) also a restaurant supply company.

(2 ratings)
yield 12 serving(s)
prep time 30 Min
cook time 30 Min

Ingredients For chocolate mousse cake

  • CHOCOLATE FROSTING
  • 1
    tub of your favorite chocolate frosting
  • ALTERNATE FROSTING: WHIP CREAM FROSTING
  • 32 oz
    rich's vanilla bettercreme icing
  • CHOCOLATE CAKE
  • 1 box
    moist deluxe devil's food cake
  • 1
    4 serving size jello instant chocolate pudding
  • CHOCOLATE MOUSSE
  • 1
    4 serving size jello instant chocolate pudding
  • 1 1/4 c
    milk
  • 1
    8oz. container of cool whip , thawed

How To Make chocolate mousse cake

  • 1
    Make devil's food cake according to package directions for 2 9inch rounds. Set cake aside and let cool.
  • 2
    Mix ingredients for chocolate mousse and refrigerate until ready to assemble cake (when cake is cool).
  • 3
    Remove cake from pans, slice one 9inch round in the middle creating 2 layers. Remove one layer and set aside.
  • 4
    Spread chocolate mousse on 1st cut layer, top with 9inch round that was not cut. Spread another layer of chocolate mousse and top with the other layer that was cut. Wrap cake in plastic wrap and freeze for a couple of hours.
  • 5
    Remove cake from freezer and remove plastic wrap. Using a knife, cut cake so that it has a flat top, perfectly round all around the edge. This will ensure a cake that isn't crooked.
  • 6
    If using chocolate frosting from a tub or other chocolate frosting, frost cake until completely covered and decorate to your liking.
  • 7
    If using Bettercreme, whip Bettercreme according to package directions and frost and decorate cake to your liking.
  • 8
    I usually top off my cake with some chocolate mousse rosettes all along the edges of cake to give it a color contrast.
  • 9
    Refrigerate cake in a cake carrier until ready to serve. Drizzle with hot fudge, chocolate syrup, chocolate shavings or oreo cooking crumbs all along the edge of cake or whatever you like. Be creative!
  • 10
    ENJOY THIS HEAVENLY CAKE!
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

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