Desserts

Triple-Chocolate Mousse Cake

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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What You Need

1/2

cup chocolate syrup

pkg. (2-layer size) chocolate cake mix

cup water

1/3

cup oil

eggs, divided

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cup sugar

can (12 oz.) evaporated milk

squares BAKER'S Semi-Sweet Chocolate, melted

cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 375ºF.

step 1

SPRAY 12-cup fluted tube pan with cooking spray; pour in chocolate syrup.

step 2

BEAT cake mix, water, oil and 3 eggs with mixer 2 min. or until well blended; blend in sour cream. Pour over syrup in pan.

step 3

BEAT cream cheese and sugar with mixer until well blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with foil sprayed with cooking spray, sprayed-side down.

step 4

PLACE tube pan in shallow pan. Add enough water to larger pan to come at least 2 inches up side of tube pan. Bake 1 hour 30 min. or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.

Kraft Kitchens Tips

Size-Wise

Since this layered chocolate cake makes 24 servings, it's the perfect dessert to serve at your next party.

Note

The cream cheese mixture sinks to the bottom of the cake batter in pan as the cake bakes, forming the mousse layer at the top of the unmolded cake. To unmold cooled cake, use long thin spatula to loosen cake from side of pan. Place plate over cake pan; invert cake onto plate. Gently remove pan. Spoon any chocolate syrup remaining in pan over cake.

Important Note

To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.

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intrepid13

posted:4/24/2012

This did take a lot of time but it tasted fantastic. HOWEVER, it did not look anything like the picture. I don't know if I didn't bake it long enough or what but very soon after it was inverted the mousse started to crack. Luckily it was on a large platter because the mousse completely slid off the cake and it was a real mess. I needed it for a family dinner and it still tasted wonderful so I bought an angel food cake and converted it into a trifle. It looked and tasted great and no one knew. I will try it again but bake it longer I guess.

blondieloxs

posted:3/27/2012

I made this cake after having it at my grandma's house. It is delicious, just time consuming. I always get compliments on how wonderful it is.

ddamedeo

posted:2/3/2012

Made a Chocolate Lover happy!

a cook

posted:11/25/2011

This recipe was ok. The pan size is totally wrong. This needs to be made in a 15 cup bundt pan for the entire thing to fit. I have a 12 cup pan, just like the recipe says, and it did not fit! Also the mousse layer wasn't very chocolatey, so I would add something else to that to pump it up a bit. The cake layer was very good. I would also add a bit less chocolate syrup to the bottom of the pan, or make another type of chocolate to replace it. Overall, it was pretty good, but it needs some tweaks.

slulu4

posted:10/28/2011

What a great cake! We can't stop talking about how good it was and when am I going to make it again!

ywilson404

posted:9/20/2011

Made this yummy cake for my husband's birthday dinner, which I received great compliments on it's flavor!

Lilibeth31

posted:9/16/2011

I made this cake for my husband and my children, and it was wonderful! delicious Amazing

Elmocows

posted:9/6/2011

Made this cake for my family reunion over Labor Day! It was a HUGE HIT!!! Everyone loved it!

jparksot

posted:8/8/2011

I made this cake also. Everyone loved it. I quickly began thinking of other flavors. I noticed that someone said they had used french vanilla....I assume for the cake part, which sounds great. I wondered if anyone had tried to make the mousse a different flavor? Everyone at my house is voting for raspberry. Thoughts anyone?

a cook

posted:8/5/2011

I made this for a friend's birthday and it was a big hit. My pan did hold 12 cups but am glad I took out the 2 cups to make the cupcakes. I will be making this again.