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Triple-Chocolate Mousse Cake

Triple-Chocolate Mousse Cake recipe
photo by:kraft
Live the triple-chocolate dream with this showstopper. An ingeniously easy method yields an airy mousse layer atop rich, moist cake for a luscious way to please a crowd.
time
prep:
25 min
total:
4 hr 55 min
servings
total:
24 servings
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posted:
11/8/2010
This recipe is GREAT! It turned out almost like the picture...the mousse layer didn't mix as well? I followed the directions but maybe the cream cheese wasn't warm enough? The flavor was still perfect and the kids loved it!
posted:
11/7/2010
This cake was absolutely delicious! My family loved it and said it was a "keeper". I didn't have a 12 cup fluted tube pan so I made it in a large tube pan and covered the bottom of the pan with foil...I lost a little of the chocolate syrup but it was fabulous!!!
posted:
11/6/2010
to jeanni10...divided just means that you wont use all seven eggs at one time..for example in this recipe you use 3 in the cake mixture and the other four in the mousse mixture
posted:
11/6/2010
I have a question, Why are the eggs divided? When I see that in a recipe, I separate egg and egg white! What is meant by divided?
posted:
11/5/2010
Made this yesterday for a friends bd, have a 2nd 1 in the oven now, & will make 1 more for a potluck later today. Needless to say, this cake is incredible!!! Followed the directions exactaly & its unbelievable how it turns into these layers & the chocolate syrup is like a glaze so it needs no frosting or anything. Definately a keep in my house!!! For a meeting with the girlfriends, I might try adding some instant coffee & a little cinnamon but its perfect the way it is!
posted:
11/4/2010
I want to try this for Thanksgiving but will do a test cake 1st(lesson learned!) Can this cake be frozen?
posted:
11/4/2010
this cake was very good but not as favorful as I would like. I think next time I'll put in some instant coffee in the moussee layer to give it more punch.
posted:
11/3/2010
To nicpriest...did you cool on a wire rack and then refrigerate for 2 hours? I think that would've set the mousse layer.
posted:
11/3/2010
Hi, to: kahkzmt Just use a pan like a deep roasting pan with high sides. Put the filled fluted/tube pan in the roasting pan and then add enough water so that it comes up 2 inches to the sides of the fluted/tube pan. This is basically the same idea as pineapple upside down cake. Good luck!
posted:
11/3/2010
Made this cake and my family really enjoyed it. It is very rich and flavorful! I will probably keep making this for special occasions. The directions were good but I would've liked a better description or more expanded description, maybe a picture of the pan-in-pan baking method.
K:56035v4:120725
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