Desserts

Triple-Chocolate Mousse Cake

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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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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Quinton3

posted:

12/12/2014

Followed the directions...batter overflowed the 12 cup Bundt pan and created a little 'baked-cone' in the middle...after all the chocolate in this recipe, did not turn out to be sweet at all...would have expected more chocolate flavor.

docgirl00

posted:

12/5/2014

I have made this cake several times and it always comes out perfect. Follow the directions exactly. Excellent cake. My kids ask for it for birthdays and I take it to party's. Easy to make.

a cook

posted:

11/29/2014

Everyone liked this recipe. But next time I make it I'll make a frosting for it, & leave out the syrup, which made a mess.

natgurll

posted:

12/8/2013

This came out really good, and got the approval of my very large family. The 24 servings is accurate. I used a triple chocolate fudge cake mix but I think next time I will use a dark chocolate mix. Also, be forewarned, the mousse mix is very waterlike. I was worried that my cake wouldn't come out right, but it did.

spiritenergy

posted:

8/18/2013

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 :-)

a cook

posted:

6/21/2013

This cake is delicious! Someone else suggested adding vanilla to the mousse which I did, tasted great! I will definitely make this cake again. Awesome CAKE!!!

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!!!