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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:
11/16/2010
I was curious about this recipe as soon as I saw the picture. Made it for my chocolate lover Husband's birthday. It turned out exactly like the picture and was outstanding. He loved it and so did the rest of the guests. I may try another version using caramel syrup and butter pecan cake mix without chocolate in the mousse layer. Kathie
posted:
11/15/2010
I thought for sure I had messed it up! I only had unsweetened chocolate but I'd already mixed up the batter, then I had to take cookies off a sheet and when I turned back the mousse had sunk into the cake...turns out it was still amazing. (I did not have any overflow problems, I wonder if letting it sit a few minutes helped it settle into the pan?) The mousse was strong but still okay, and great with Cool Whip. Delicious cake and I will make it again...and again...and again! A little more effort than just a plain cake, but not complicated and definitely worth it.
posted:
11/14/2010
To Angel3291 the reciepe is correct the mousse WILL sink itself under the cake mixture. The cake will not ruin the mousse, the mousse has a good texture to it so it will withstand the weight. Try it thtats the only way to find out...Goodluck
posted:
11/13/2010
This is an amazing cake. I was sure I was making it wrong as the mousse topping was so thin. It turned out wonderful and tasted great! I topped each slice with whipped topping and drizzled melted chocolate hot fudge topping for a pretty presentation.
posted:
11/13/2010
This was a lot more effort than I like to put forth making a cake but I had to give it a test run before I attempted it for guests. I followed the directions exactly (that's typically a big challenge for me:) and although I had reservations about the density of the mousse layer it turned out perfectly. I used a 12 cup Bundt pan and still had overflow though, I'm not sure why but I think I will reduce the cake batter next time according to the suggestion. And talk about a trick! Who knew the layers would flip in the baking process? Very tasty but I was thinking along with some other folks' comments that some powdered espresso in the mousse would be quite yummy.
posted:
11/13/2010
HELP!!! I have a question. The directions say to add the mousse layer as the last one (so when inverted, it would be on the bottom, but the picture shows it on top of the cake. ???? Did everyone make this according to the picture or the directions? i would think if you made it according tot he directions, the cake layer would smash the mousse layer. I'd like to make it, but don't want to ruin it. Help! Thanks. :)
posted:
11/13/2010
We loved this cake & loved the " magic " also!
posted:
11/12/2010
I made this recipe yesterday for a Women's Meeting I was hosting and it was delicous. Everyone loved it and asked for the recipe. I followed the directions exactly and made it in a 10 cup bundt pan with the extra batter making the 9 cupcakes. I had no trouble at all and it was the perfect chocolate dessert!
posted:
11/11/2010
Not as good as I expected but still very good. The cake part tasted too much like a cake mix cake the first night. I may not have let it cool long enough in my anxiousness to try it. It was much better the next day after it had mellowed a few hours in the fridge. Next time I make it I plan on making the cake part from scratch.
posted:
11/10/2010
fun recipe to make. I used my Pampered Chef stone bundt pan and made it with fat-free cream cheese and fat free sour cream. It tastes wonderful. Turned out just like the picture.
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