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Triple-Chocolate Mousse Cake
Triple-Chocolate Mousse Cake

Triple-Chocolate Mousse Cake

58 Review(s)
Cook Minutes 4 Hr 55 Min
Prep : 25 Min Cook: 4 Hr 30 Min
Chocolate sauce, chocolate mousse and chocolate cake - talk about a triple treat! Our Triple-Chocolate Mousse Cake is a show-stopper of a dessert.
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/2 cup chocolate syrup
1 pkg. (2-layer size) chocolate cake mix
1 cup water
1/3 cup oil
7 eggs, divided
1/2 cup sour cream
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
1 cup sugar
1 can (370 mL) evaporated milk
4 oz. Baker's Semi-Sweet Chocolate, melted
1 cup thawed Cool Whip Whipped Topping
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How do I make it ?
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Step 1
Heat oven to 375ºF.
Step 2
Spray 12-cup fluted tube pan with cooking spray. Add chocolate syrup; tilt pan to evenly cover bottom with syrup.
Step 3
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 4
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. Cover with foil sprayed with cooking spray, sprayed-side down.
Step 5
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 centre of cake comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Invert cake onto plate; remove pan. Serve cake topped with Cool Whip.
Kraft Kitchen Tips!
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Size Wise
Since this layered chocolate cake makes 24 servings, it's the perfect dessert to serve at your next party.
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Note
The cream cheese mixture sinks to the bottom of the cake batter in pan as the cake bakes, forming the mousse 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.
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Important Note
To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 L (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 for cupcakes.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
260
Calories From Fat
0
% Daily Value
Total fat 14 g
22 %
Saturated fat 6 g
30 %
Cholesterol 75 mg
Sodium 180 mg
8 %
Total carbohydrate 26 g
9 %
Dietary fibre 1 g
4 %
Sugars 21 g
Protein 5 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
8 %
Iron
8 %
Servings
24 servings, 1 piece (90 g) each
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.
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