This is a melt-in-your-mouth cake of chocolate goodness. I can’t believe it’s a box mix. Try to resist eating it the first day as it’s supposed to be better the next day. That could be difficult. Maybe enjoy some the first day and some the second to see for yourself! Yes, that will work.
Some important tips from the reviews:
“…not such a great baker, but this recipe let’s me pretend I am. Wonderful, moist recipe and definately better if combined and let to sit overnight. I also used only 1/4 cup of water and used Fudge chocolate cake and fudge chocolate pudding. I thought that it was perfect! For those of you the have the problem with the runny mousse. Please heed previous advice about cold cream and beating it until very stiff. Also, just in case you don’t know. You must’nt beat the cream into the chocolate as it deflates the whipped air. What you need to do is gently fold about 1/3 of whipped cream into the chocolate and fold over until white stripes are gone and then add more whipped cream. Continue until all whipped cream is folded into chocolate. STOP when there is no more white streaks showing. Refrigerate immediately and you should have a wonderful mousse.”
This has got to be the best cake I have ever tasted. Hard to believe it started with a box. I used the “butter recipe” box mix that uses a stick of butter. I made mine as a torte with 6 layers and it turned out great. A lot of reviewers had mentioned trouble when they went to take the cake to work or such. So here are a few little catering tricks I use when I need to transport delicate cakes like this one. If you don’t want your icing to slide on the layers, add a 1/4 teaspoon cream of tarter to the heavy cream before you whip it up. It will stablize the whip cream somewhat, just as it does for egg whites. Be sure to whip until you get stiff peaks. Also, after you put the mousse between the layers, chill the cake for about 30-45 minutes and then frost the rest and return it to chill until you need to transport it. With the extra time in the fridge, the mousse between the layers has time to set up and settle in to the cake.”
The mousse frosting makes this cake a little tricky to cut when the mousse is between layers. I’m not that good at cutting layer cakes anyway, so I think I’ll make it as a bundt to make cutting easier. It will look great with some chocolate shavings (use a vegetable peeler with a chocolate bar) on top. Or you could drizzle some caramel sauce and chocolate sauce over it if you like. You can get more ideas from the photos included with the recipe, but I think it will look best as a bundt.
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