Chocolate Mousse Cake Recipe

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Chocolate mouse filling inside a moist chocolate cake doesn't get any better. And the chocolate mousse is easy and creamy. The raspberry adds a hint of mystery to the dessert.
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  • 1 box chocolate cake mix, prepared as directed
  • 3/4 cup low fat milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 box chocolate flavored instant pudding mix (3.9 ounce box)
  • 1 cup frozen nondairy whipped topping, thawed
  • 1/2 cup seedless raspberry preserves
  • 1 tablespoon confectioners sugar (optional)
15 mins
25 mins
40 mins
  • Prepare cake as directed and cook in two round cake pans. Invert on rack and let cool.
  • In medium bowl, combine milk and extracts. Beat in pudding mix on medium-low speed for 2 minutes. Fold in thawed whipped topping. Refrigerate 3-5 minutes.
  • Place one cake layer on platter. Spread with half the raspberry preserves. Spread 3/4 of the filling over top. Spread remaining preserves over second cake layer; invert over filling on first layer. Cover. Refrigerate until filling is firm, approximately 1 hour.
  • Before serving, sift confectioners' sugar over top. Garnish top with remaining filling, and raspberries, if desired.
VARIATION: This cake can also be made using a 13x9 inch pan and using the mousse as the frosting.
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