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

pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, melted

cup thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 375ºF.

step 1

POUR chocolate syrup into 12-cup fluted tube pan sprayed with cooking spray.

step 2

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

step 3

BEAT cream cheese and sugar 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 foil sprayed with cooking spray, sprayed-side down.

step 4

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.

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 creamy 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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robyn0922

posted:2/26/2013

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.

williamsk572

posted:1/29/2013

I made this for a friend's birthday and it was delicious. Looks a bit strange when putting it all together, but it turned out great! Will definitely be making this again.

shankins520

posted:1/4/2013

Made this for Christmas Eve and it was very good, although my mousse layer didn't look as chocolate as the picture it was still good

maxidoodles

posted:1/2/2013

I made this cake for Christmas dinner desert. It was easy to make, but even though I used the correct size bunt pan a portion of the cake over-flowed while cooking. My family loved the flavor and textures of this cake!!!

klange4

posted:12/29/2012

This cake is to die for. It reminds me of something I used to get at cheesecake factory. I am anxious to experiment and try some other flavors. Definitely a hit at our house!

a cook

posted:12/27/2012

Made 3x during holidays. Served with whip cream and candy cane sprinkles, very festive! It's a big bang for your buck, not difficult, just allow for the cool time. Everyone raved over this one!

mjmcallister

posted:12/26/2012

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.

kathygamm

posted:12/16/2012

this was so awesome. made it for Christmas party yesterday. added fresh raspberries to the center for some great color and additional flavor.

sheatherhall

posted:12/15/2012

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!

a cook

posted:12/6/2012

Not difficult to make, yet looks gorgeous. Really a show stopper.