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Triple-Chocolate Mousse Cake

Triple-Chocolate Mousse Cake recipe
photo 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:
11/24/2010
AWESOME!! everyone enjoyed it! i used fudge topping from choc bliss cake and it finished it off perfectly! recipe was easy. mouse is very thin but is perfect after baking.
posted:
11/23/2010
I understand about the mousse sinking under the cake part so that when turned out of the pan you now have syrup, mousse, cake. I got that part. When cooling on the rack and later in the fridge is the foil still in place???? My 1st cake is cooling now. I question if leaving the foil on will hold the steam in and make it soggy or if this is needed for the mousse to set.???? Do you leave iot on or off??
posted:
11/23/2010
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.
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
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