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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.
25 min
4 hr 55 min
24 servings
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This is a delight. I made it for my bridge club. They all wanted the recipe. It takes a while but so worth the effort. I felt like a gourmet cook when I served it. I feel the Kraft recipes are so good. This is a keeper.
This cake was a HIT at the last Family Feast at the church!! It turned out perfectly, too...just like the picture! It was a little hard to unmold, but after a few minutes sitting inverted on the serving plate, the warmth of the kitchen helped to release the cake from the pan. I will certainly make this one again!
I haven't made this yet but I am excited to try it, but have one question first. Do you bake it with the foil still on it, or do you remove the foil before baking??
This cake turned out delicious! Everyone loved it and even asked for the recipe! I will certainly bake it again for my family and guests!
oh my!! this cake is wonderful!!! being a new diabetic, i have to watch what kind of desserts i can make. i used the new sugar free cake mix now available on the market but kept the rest of the recipe the same. wow!!! it was so good! even my picky husband and son loved it!! will make it again and again and again!!!!
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
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.
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
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.
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.
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