KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

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
Magazine Acquisition
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
posted:
11/21/2010
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!
posted:
11/19/2010
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??
posted:
11/17/2010
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!
posted:
11/16/2010
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!!!!
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. :)
K:56035v4:120725
All ratings for
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email