Chocolate cake with chocolate mousse filling. Everyone will think you bought it at a bakery!
TO SUM UP ALL THE REVIEWS: YOU MUST do these changes and you will have PERFECT results! Add 1/4 tsp cream of tartar to heavy cream before whipping. CHILL the bowl and mixers you will use to whip the heavy whipping cream for atleast one hour in the freezer. After baking the cake and letting sit for 10 minutes to cool immediately wrap cake tightly in plastic wrap(a very successful wedding cake baker gave me this tip) It will make the cake SUPER moist! After wrapping the cake put in fridge until completely cool or if you have time let cake sit out until completely cool. You must follow the recipe and cool everything for its specified times or mousse will end up runny. Fold in mousse like stated! VERY important! Do NOT stir! Fold and fold until completely incorporated. ALSO, change the amount of water you add to chocolate mixture to 1/3 cup. I used two dark 9in pans for the cake. I cooked my cake for 30 minutes at 325deg. The mousse is so unbelievably decadent and delicious! My cake turned out PERFECT! VERY best cake recipe out there! I did use a yellow cake mix b/c I feared chocolate may be a bit over the top(and im a chocoholic!) im glad I did, the mousse is SO rich! Hope this helps! - 01 Apr 2009 (Review from Allrecipes US | Canada)
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. - 09 Jul 2004 (Review from Allrecipes US | Canada)
Just made this cake for the second time in as many weeks. I'm a great cook...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. - 15 Jul 2005 (Review from Allrecipes US | Canada)