Enjoy this recipe for simple chocolate mousse cake. They’ll all believe you got it from a bakery!
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 30 mins |
| Total Time: | 2 hrs 30 mins |
| Servings: | 14 |
| Yield: | 1 (9-inch) cake |
Ingredients
- 1 (18.25 ounce) package chocolate cake mix
- 1 (14 ounce) can sweetened condensed milk
- 2 (1 ounce) squares unsweetened chocolate, melted
- ½ cup cold water
- 1 (3.9 ounce) package instant chocolate pudding mix
- 1 cup heavy cream, whipped
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Prepare and bake cake mix according to package directions for two 9-inch layers. Cool and remove from pans.
- In a large bowl, mix together sweetened condensed milk and melted chocolate. Gradually stir in water, then instant pudding until smooth. Chill for at least 30 minutes.
- Remove chocolate mixture from the refrigerator and stir to loosen. Fold in whipped cream and return to the refrigerator for at least another hour.
- Place one layer of cake onto a serving plate. Top with 1 1/2 cups of mousse, then cover with remaining cake layer. Frost with remaining mousse, and refrigerate until serving. Garnish with fresh fruit or chocolate shavings.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 51 g |
| Cholesterol | 21 mg |
| Dietary Fiber | 2 g |
| Protein | 5 g |
| Saturated Fat | 6 g |
| Sodium | 456 mg |
| Sugars | 35 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
After making this cake the first time, I’ve made it 3 more times by popular demand! It is delightful! Chocolate lovers dream! I use Ghirardelli or Godiva chocolate and dark chocolate pudding. The challenge is not to eat all the mouse before you put it on the cake excellent recipe and easy enough for anyone to do it!
Love the mousse! Was great to fill and ice the cake! Delicious!?
Hi, this cake was easy to make and I followed all the instructions, plus the tip to add tarter to the heavy cream. It was rich and fantastic, we are chocolate lovers at my house and truly enjoyed it. I’m sure I will be making it again soon. PS: Today is one of my daughters 19th B-day , therefore it was the perfect occasion!
Made this for my birthday, it did not disappoint! Glad I read the reviews about not keeping the mousse in the fridge any longer than 30 min. It was VERY tough to stir even after 30 min.It all came together well though, will definitely make again if I’m feeling decadent.
Made cake with Dark Chocolate Fudge mix but everything else was to recipe
I’ve made this twice now. Each time I found that it was best after about 3 days. The first time I took recommendations from the reviews and added cream of tartar, but I feel the mousse came out too stiff. It’s a bit easier to get a thick layer that way, but I think I liked the recipe better without modification. I definitely recommend eating with fresh strawberry, and it’s also good with banana and walnut.
This is a great recipe! Easy to do. I used two boxes to make a four layer cake, added cherries to the top and around the bottom. The mousse is awesome, its sweet but not too sweet.
This mousse filling is delicious! I made a homemade chocolate cake vs. the box and it was to die for!
Just made this with the addition of a Gnache on top and was amazing… I always mess up my GF’s birthday so I decided to step up a notch or 2 by making a cake…. I followed the recipe as listed, but I added a tablespoon of spiced rum and then I topped the whole thing with a ganache recipe that I also found on this site The only other alteration I think I’ll make is to find a better recipe for the cake part, but this mousse recipe is great. One small critique/question… where do you find 3.9oz packages of instant pudding. All my store had were 1.4 oz packages so I used two… are you sure you don’t mean “39 Grams” cause thats about the same as 1.4 oz…
Made a 2 layer, 1/2 sheet cake 1/2 chocolate, 1/2 vanilla cake (use 2 boxes of each mix), and 1 recipe of the mousse for the filling. Then I made a buttercream frosting and decorated it for my daughter’s sorority. My daughter said it was the best cake I have ever made!
Such good mousse! I made the mousse and paired it up with the “White Almond Wedding Cake” recipe from this site for our wedding anniversary. I could have eaten this mousse with a spoon! I did follow some other recommendations and chilled my bowl in the fridge while I was making the cake, used 1/3 cup cold water and added 1/4 tsp cream of tartar to the heavy whipping cream before I whipped it. Will be making this again for sure.
There were a few changes we followed from the comment section: definitely add the cream of tartar to the heavy whipping cream, chill the bowl and mixer before you whip the cream and 1/3 cup of cold water and it turned out great!! Thank you for the helpful changes !!
Ohhhhhh my goodness! I followed the suggestions of Medic’s Wife for the filling and made a homemade chocolate cake with fudge frosting, my husband is still seeing stars. I have definitely added this to my recipe stash to pull out when I need to impress.
This is a delicious frosting. I heeded the advice of other reviewers and decreased the water to 1/4 c. I also added 1 tsp of whipped cream stabilizer and 2 T of powdered sugar to the cream. When I removed the chocolate mixture after 30 minutes in the fridge, it was very stiff. I stirred, but it didn’t really loosen up. I tried folding it into the whipped cream, but it was just too stiff, so I ended up putting it in the mixer. It turned out a nice spreadable consistency. It would have been plenty for a 9×13 or a 2-layer cake, but I had a four layer cake. I managed to make it work, but the layers between were too thin. I should have filled it with something else or made more frosting. Regardless, the cake will be delicious. I pressed toffee bits around the edge of the cake for garnish. It’s in the fridge now ready to enjoy!
The “mousee” was more like soup. it was a runny disaster.
Using the suggestions to add 1/4 teaspoon of cream of tartar to the cream before whipping and using only 1/3 a cup of water, this cake came out a hit!
I’ve made this recipe 3 times and everyone loved it. Once, I used a yellow box cake mix and the other 2 times I used Grandpop’s Special Chocolate Cake recipe on here. It was a little sweet using the box mix. Grandpop’s cake is not as sweet as typical chocolate cake, I thought it complimented the mousse perfectly.
Made my own cake, but mousse was great. Have it 4 stars because it’s not as airy as I’d hoped for. However, if you want an easy quick mousse without eggs, it’s perfect! I should’ve read the review which says to add cream of tarter to cream, I’m sure that would’ve helped. Lastly I added a thin cream cheese filling layer, made sure it wasn’t overly sweet to balance the mousse.
So good! I followed the recipe to the tee and it was perfect. I garnished with raspberries and snowflakes
The recipe turned out perfectly as stated. My guests raved about the cake. Easy and delicious!
I made this as our wedding cake and it was wonderful. Everyone loved it, and people could not believe that I made it. Since the wedding, I have had many requests for me to make it again. I did make slight modifications as others have mentioned such as reducing the amt of cold water to 1/4-1/3 c. I also added 1/4 tsp cream of tartar to the whipping cream before whipping and I chilled the bowl and whisk in the freezer before whipping.