Comida Kraft
Recipe Box

Triple-Chocolate Mousse Cake

No referer *
Prep Time
25
min.
Total Time
4
hr.
55
min.
Servings

24 servings

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.

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What You Need

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Make It

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  • Heat oven to 375ºF.
  • Pour chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.
  • Beat cake mix, water, oil and 3 eggs in large bowl with mixer 2 min. or until blended. Add sour cream; mix well. Pour over syrup in pan.
  • Beat cream cheese and sugar in separate bowl with mixer until blended. Add remaining eggs; mix well. Blend in evaporated milk and melted chocolate; gently spoon over cake batter in pan. Cover with Reynolds Wrap® Aluminum Foil sprayed with cooking spray, sprayed side down.
  • Place tube pan in large 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 cake completely in pan. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with COOL WHIP.
Reynolds® is a registered trademark of Reynolds Consumer Products LLC

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 creamy layer at the top of the unmolded cake. To unmold cooled cake, use long thin spatula to loosen cake from sides 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.

Servings

  • 24 servings

Nutritional Information

Serving Size 24 servings
AMOUNT PER SERVING
Calories 270
Total fat 14g
Saturated fat 6g
Cholesterol 75mg
Sodium 230mg
Carbohydrate 32g
Dietary fiber 1g
Sugars 24g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 10 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Triple-Chocolate Mousse Cake is rated 4.451612903225806 out of 5 by 31.
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Rated 5 out of 5 by from Delicious cake. Delicious cake. I was worried when I first made it though, right after I spooned the cream cheese mixture on, it sunk to the bottom. But the cake turned out perfect. My youngest son thought that I had bought it at a bakery because it looked so good, hahaha. Only complaint that I got from a few family members, was that they didn't care for the chocolate syrup on it, and neither do I. But I assume that you need it so the cake will come out of the pan. Going to try other things, maybe like a Ganache, to replace the syrup, but I am worried it may burn. Any suggestions out there to replace the chocolate syrup :-)
Date published: 2013-08-19
Rated 5 out of 5 by from Made this cake for Christmas dinner at a friends house. Made this cake for Christmas dinner at a friends house. I used a 15 cup bundt pan, which was perfect. Right out of the oven it rose right to the top and then in cooling it shrunk down a bit. Everyone loved it and it was not a heavy dessert; perfect after a big meal. After reading other reviews, I added a large spoonful of hot fudge to the chocolate syrup (still making 1/2 cup) and stired it together before pouring into the bottom of the pan. That way the syrup didn't run all the way down to the plate. I used a small wooden skewer around the inside edges of the pan to loosen the cake. It looked just like the picture and was much easier than other reviews made it sound. Will make this again.
Date published: 2012-12-26
Rated 5 out of 5 by from This did take a lot of time but it tasted fantastic. 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.
Date published: 2012-04-24
Rated 3 out of 5 by from This recipe was ok. 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.
Date published: 2011-11-25
Rated 1 out of 5 by from My first attempt at making this cake is now. My first attempt at making this cake is now. I am making it for my sons 16th birthday. I thought it was fairly easy to put together. I was a little concerned about the speckled appearance of the evap milk and melted choc once I put them together. I will try melting the choc in the milk next time as someone suggested. The cream cheese mixture started sinking before I finished scooping it all on. Doubting that part will turn out. After putting the bundt cake pan in the larger shallow pan and filling with water as directed, I had a heck of a time lifting it and getting it into the oven. Water was pretty close to the top of my shallow pan, ending up spilling some water on the floor as well as in the oven. Checked it after one hour and it hasn't over flowed. Will be taking it out in about 5 minutes. I will add more to this rating later today.
Date published: 2013-02-26
Rated 5 out of 5 by from I just made this cake and it turned out perfect! I just made this cake and it turned out perfect! After reading the previous reviews I was worried that might not work out but it came out flawlessly. I would like to say that I followed the recipe exactly and it was amazing. I used the 12-cup size pan, and there was no overflow. I put the cake in the fridge overnight and when taking it out of the pan it came out and there was no mess. I will definitely make it again!
Date published: 2012-12-16
Rated 5 out of 5 by from This cake is absolutely FABULOUS! This cake is absolutely FABULOUS! It was easy to make and turned out to be lighter than we expected, and the smooth chocolate 'cheesecake' and cake layers were unique and satisfying. I made it with a 10-cup size bundt cake pan, and it turned out perfectly. The cupcakes were gobbled up quickly with a touch of chocolate frosting added. It's a fine addition to our family favorites' cookbook!
Date published: 2015-09-10
Rated 4 out of 5 by from My 7-yr old daughter and I made this for my chocolate loving husband for Father's Day and he said... My 7-yr old daughter and I made this for my chocolate loving husband for Father's Day and he said this was the best cake anyone's ever made for him. Followed the instructions exactly and turned out great! Yes, time consuming but worth it for that special somebody or occasion. Bundt pan used was 15 cups and cake rises all the way to the top.
Date published: 2012-06-19
  • 2016-07-25T09:58CST
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  • loc_en_US, sid_120725, PRD, sort_relevancy
  • clientName_khcrm

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