Description
This decadent Chocolate Mousse Cake combines a rich chocolate fudge cake base with a light and fluffy chocolate mousse filling, all covered in a smooth, creamy chocolate frosting. Perfect for chocolate lovers, this cake is both indulgent and elegant, making it ideal for special occasions or a luxurious dessert treat.
Ingredients
Cake
- 1 box Chocolate fudge cake mix (13.5 ounces)
- Eggs (the cake mix calls for plus 1 more)
- Butter (melted, amount equal to oil called for in cake mix)
- Milk (amount equal to water called for in cake mix)
Mousse
- 3 cups heavy whipping cream
- 1 box instant chocolate pudding mix (5.9 ounces)
Frosting
- 2 cups butter (softened)
- 2 cups powdered sugar
- 1 cup unsweetened cocoa powder
- 1 teaspoon vanilla extract
- ½ cup corn syrup
- 4 cups semisweet chocolate chips
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to prepare for baking the cake layers.
- Prepare Cake Batter: In a large bowl, combine the chocolate fudge cake mix with the eggs required by the cake mix plus one additional egg. Substitute the oil called for with an equal amount of melted butter and replace the water with an equal amount of milk. Whisk until all ingredients are well combined.
- Grease Pans and Bake: Grease two 9-inch cake pans. Divide the batter evenly between the pans and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool completely.
- Level Cake Layers: Once cooled, slice off the domed tops of each cake layer to create flat surfaces. Set the trimmed cake tops aside to use later for the crumb coating.
- Prepare Mousse: In a large bowl, combine the heavy whipping cream with the instant chocolate pudding mix. Beat with an electric mixer until the mixture is fluffy and fully combined.
- Assemble Cake: Place one cake layer on your serving platter. Spread all the chocolate mousse evenly over this layer. Carefully top with the second cake layer.
- Melt Chocolate for Frosting: In a microwave-safe bowl, melt the chocolate chips with the corn syrup in 30-second intervals, stirring between each, until smooth. Allow the mixture to cool slightly but not harden.
- Make Frosting: Using an electric mixer, whip together softened butter, powdered sugar, cocoa powder, and vanilla extract until creamy. Beat in the cooled chocolate mixture until well incorporated.
- Frost the Cake: Use a knife or offset spatula to spread the frosting evenly over the top and sides of the cake. For decorative edges, pipe frosting around the edges using a piping bag or a plastic bag with the tip cut off. Create squiggly designs on top with a fork for texture.
- Optional Crumb Coating: If desired, crumble the reserved cake tops finely and gently press the crumbs onto the sides of the frosted cake for a rustic chocolate crumb finish similar to the one seen at Costco.
Notes
- Make sure the cakes are fully cooled before assembling to prevent the mousse from melting.
- Use room temperature butter for the frosting to ensure smooth whipping.
- The crumb coating is optional but adds a professional touch and extra chocolate flavor.
- Use high-quality chocolate chips for the melting step to achieve a silky frosting texture.
- Store the finished cake in the refrigerator to maintain mousse consistency; remove a few minutes before serving for best flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
