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Triple-Chocolate Mousse Cake

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video 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:
12/31/2010
I actually made this with gluten free cake mix and it turned out awesome. I brought it for Christmas dinner and it was a hit!
posted:
12/31/2010
Used 10 cup bundt pan and had no overflow. However, cake would no come out of the pan. Had to serve the cake from the pan - each piece came out all broken and looking awful for a very important party. Overall taste was not very good - the mousse had a nasty texture.
posted:
12/30/2010
This cake is awesome! I followed the directions. I think the reason some are having difficulty is b/c they either don't understand the directions or try to take shortcuts. I'll make this again and again. I did use a 12 cup bundt pan, but next time I'll make two or three cupcakes with it. The cake is equally proportioned. Love it!
posted:
12/30/2010
I used a 12c pan and it bubbled over into the water bath and in my oven (stick an additional cookie sheet on the bottom rack to catch any overflow), but Oh well because this cake is FANTASTIC! Do follow the cooling instructions to a T because if you don't your cake will be a mess! Can't wait to make it again this weekend!
posted:
12/28/2010
I just made this recipe for the second time. The first time it came out perfectly. The second time, after allowing it to cool in the bundt pan on a wire rack for 2 hours, I inverted it on to a serving platter and it split in 3 areas all the way down to the platter! Help! What did I do wrong? I have been asked to make this cake again for a pot-luck dinner next week. Maybe I should allow it to cool in the pan in the fridge after the initial 2 hrs. at room temperarture?
posted:
12/28/2010
I made this recipe with trepidation because it was weird and my sucess with turning out a clean bundt cake are sketchy. But, I was exceedingly proud!! I had not problems with it at all!! Yummy! Next time I may add some pecans to the cake batter or maybe use a different flavor cake mix!!
posted:
12/25/2010
Mine didn't turn out as good as the picture. I measured the pan and it was 12 cups. It overflowed into the water in the bigger pan it was sitting in. I followed the directions carefully. After I turned it over onto plate it starts to collapse and the middle looks like pudding. I made it a 2nd time to try again for a party the same day instead of the day before, but had the same results. Awful presentation!! I will never make this again.
posted:
12/22/2010
Has anybody tried this recipe in a silicone bundt pan?
posted:
12/21/2010
I did use a 12 cup bundt pan. There was a tremendous amount of cake batter that overflowed the pan. My oven was a mess, the pan was a mess and a lot of cake batter floating in the water! The cake did not look as pretty as your picture. Very disappointing presentation for an important party. Will never try it again!
posted:
12/16/2010
I have made this cake twice already. It looks unbelievable and is delicious! It did take a little while the first time I made it, but once you figure out the steps it is not really difficult. And, the results (and compliments) are worth it! I am already getting requests for this cake, from friends who only heard about it!
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