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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:
12/8/2013
This came out really good, and got the approval of my very large family. The 24 servings is accurate. I used a triple chocolate fudge cake mix but I think next time I will use a dark chocolate mix. Also, be forewarned, the mousse mix is very waterlike. I was worried that my cake wouldn't come out right, but it did.
posted:
8/18/2013
Delicious cake. I was worried when I first made it though, right after I spooned the cream cheese mixture on, it sunk to the bottom. But the cake turned out perfect. My youngest son thought that I had bought it at a bakery because it looked so good, hahaha. Only complaint that I got from a few family members, was that they didn't care for the chocolate syrup on it, and neither do I. But I assume that you need it so the cake will come out of the pan. Going to try other things, maybe like a Ganache, to replace the syrup, but I am worried it may burn. Any suggestions out there to replace the chocolate syrup :-)
posted:
6/21/2013
This cake is delicious! Someone else suggested adding vanilla to the mousse which I did, tasted great! I will definitely make this cake again. Awesome CAKE!!!
posted:
2/26/2013
My first attempt at making this cake is now. I am making it for my sons 16th birthday. I thought it was fairly easy to put together. I was a little concerned about the speckled appearance of the evap milk and melted choc once I put them together. I will try melting the choc in the milk next time as someone suggested. The cream cheese mixture started sinking before I finished scooping it all on. Doubting that part will turn out. After putting the bundt cake pan in the larger shallow pan and filling with water as directed, I had a heck of a time lifting it and getting it into the oven. Water was pretty close to the top of my shallow pan, ending up spilling some water on the floor as well as in the oven. Checked it after one hour and it hasn't over flowed. Will be taking it out in about 5 minutes. I will add more to this rating later today.
posted:
1/29/2013
I made this for a friend's birthday and it was delicious. Looks a bit strange when putting it all together, but it turned out great! Will definitely be making this again.
posted:
1/4/2013
Made this for Christmas Eve and it was very good, although my mousse layer didn't look as chocolate as the picture it was still good
posted:
1/2/2013
I made this cake for Christmas dinner desert. It was easy to make, but even though I used the correct size bunt pan a portion of the cake over-flowed while cooking. My family loved the flavor and textures of this cake!!!
posted:
12/29/2012
This cake is to die for. It reminds me of something I used to get at cheesecake factory. I am anxious to experiment and try some other flavors. Definitely a hit at our house!
posted:
12/27/2012
Made 3x during holidays. Served with whip cream and candy cane sprinkles, very festive! It's a big bang for your buck, not difficult, just allow for the cool time. Everyone raved over this one!
posted:
12/26/2012
Made this cake for Christmas dinner at a friends house. I used a 15 cup bundt pan, which was perfect. Right out of the oven it rose right to the top and then in cooling it shrunk down a bit. Everyone loved it and it was not a heavy dessert; perfect after a big meal. After reading other reviews, I added a large spoonful of hot fudge to the chocolate syrup (still making 1/2 cup) and stired it together before pouring into the bottom of the pan. That way the syrup didn't run all the way down to the plate. I used a small wooden skewer around the inside edges of the pan to loosen the cake. It looked just like the picture and was much easier than other reviews made it sound. Will make this again.
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