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Triple-Chocolate Mousse Cake

This player is created by Blackwell Team for testing.
video by: kraft
Live the triple chocolate dream with this showstopping mousse cake. We've got a video here to take you through the recipe, step by simple step.
time
prep:
25 min
total:
4 hr 55 min
servings
total:
24 servings
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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.
posted:
11/3/2010
I made this for my office and several people asked for the recipe. It was amazing and easy to prepare.
posted:
11/2/2010
I have to rate this before I make it in order to ask my question. What type of large pan did you use to put the tube pan into?
posted:
11/2/2010
Ok, here’s the deal. With the pan upside down, opening to the top, so you can fill it, pour in the cake mix, top that with mousse mix. While baking the mousse will sink to the “bottom”, the cake will rise to the “top”. When you take it out of the oven, with the opening UP the mousse at that point will be one the “bottom” of the pan the cake on the “top”, but when you flip it to remove the cake, the mousse, that “sank to the bottom” of the pan is now on top, and the cake mix that “rose to the top”. See, with the pan so you can fill and bake it, is upside down from what the finished cake will be. Get it?
posted:
11/2/2010
Is there any way to ask Kraft if this recipe is in the right order as in syrup,cake, cream cheese mix .It dose look more like syrup, cream cheese mix, cake..Looks great but Im afraid that if it not it could end up being a big mess
posted:
11/2/2010
The recipe indicates that you need to add water to the roasting pan - does the water need to be boiling?
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