Triple-Chocolate Mousse Cake - Kraft Recipes Top
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Triple-Chocolate Mousse Cake

Prep Time
25
min.
Total Time
4
hr.
55
min.
Servings

24 servings

Live the dream with this showstopping Triple-Chocolate Mousse Cake. Watch our step-by-step video to learn how to make this Triple-Chocolate Mousse cake.

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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
Sugars 24g
Protein 5g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 8 %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

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 4 out of 5 by from This was a lot more effort than I like to put forth making a cake but I had to give it a test run... This was a lot more effort than I like to put forth making a cake but I had to give it a test run before I attempted it for guests. I followed the directions exactly (that's typically a big challenge for me:) and although I had reservations about the density of the mousse layer it turned out perfectly. I used a 12 cup Bundt pan and still had overflow though, I'm not sure why but I think I will reduce the cake batter next time according to the suggestion. And talk about a trick! Who knew the layers would flip in the baking process? Very tasty but I was thinking along with some other folks' comments that some powdered espresso in the mousse would be quite yummy.
Date published: 2010-11-14
Rated 5 out of 5 by from I thought for sure I had messed it up! 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.
Date published: 2010-11-15
Rated 4 out of 5 by from Ok, here’s the deal. Ok, here’s the deal. With the pan upside down, opening to the top, so you can fill it, pour in the cake mix, top that with mousse mix. While baking the mousse will sink to the “bottom”, the cake will rise to the “top”. When you take it out of the oven, with the opening UP the mousse at that point will be one the “bottom” of the pan the cake on the “top”, but when you flip it to remove the cake, the mousse, that “sank to the bottom” of the pan is now on top, and the cake mix that “rose to the top”. See, with the pan so you can fill and bake it, is upside down from what the finished cake will be. Get it?
Date published: 2010-11-02
Rated 5 out of 5 by from This cake is one of my favorites! This cake is one of my favorites! So far I have made it 3 times and plan to make it again next week. To be on the safe side (even thoughI have a large Bundt pan) I make 6 cupcakes out of part of the batter. I followed the directions exactly although I didn't quite understand how the "magic" would happen, but it worked! It does take a while to make, but definitely worth it. The more times you make it, the faster it will be and you will get more comfortable adding your own flavoring variations.
Date published: 2010-12-09
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 5 out of 5 by from Fantastic. Fantastic. Looks complicated, like it took you all day to make. Took to family Thanksgiving dinner, had multiple requests for this recipe. Only problem is printing it out, directions over print and can't read. In the last two weeks, I've tried 3 times to print and each time I had the same problem. Other recipes print out OK.
Date published: 2010-11-26
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