This Easy Decadent Chocolate Mousse Cake is one of the most popular recipes at A Mother’s Shadow and at my home too. And there’s good reason – it’s so moist, flavorful, chocolaty and just amazing!
I kid you not, this Easy Decadent Chocolate Mousse Cake is superior and you’ll be asked for this one repeatedly.
And guess what?
You won’t mind making it time and again because it’s THAT good and SO easy since it starts with a cake mix – but NO one will ever know because I have a secret trick to show you for making this Easy Decadent Chocolate Mousse Cake super moist and decadent.
For an exceptional dessert, add some fresh fruit to the plate. If you are looking for a spectacular gourmet meal for a special occasion, or just because serve after these Lasagna Roll Ups.
Easy Decadent Chocolate Mousse Cake
1 package chocolate cake mix
14oz. can sweetened condensed milk
2 – 1 oz. squares of unsweetened chocolate, melted – but warm to the touch, not hot
½ cup cold water
1 (3.9 oz.) package, instant chocolate pudding mix
1 cup heavy cream, whipped
Preheat oven to 350 degrees.
Cut a piece of parchment paper the size of the pan.
Spray the pan with release, then put in parchment paper and coat the entire pan with the parchment with spray release.
Prepare and bake the cake mix according to package directions in the prepared pans.
When the cake is cooked through, take it out of the oven out and allow it to cool on a rack for 5 minutes.
Cover the baked cake with saran wrap. This step keeps the cake incredibly moist.
When cake is completely cooled, place pieces of waxed paper or parchment on a serving plate.
Place cake on top of the pieces of paper, in the center of the plate.
Now, melt the chocolate until it’s melted but not hot.
In a large bowl, with a mixer beat together the sweetened condensed milk and melted chocolate.
Gradually stir in the water, then instant pudding and beat until smooth.
Chill the mixture for about 10-30 minutes or just until set enough to spread.
Remove the chocolate mixture from the refrigerator and stir to loosen.
Fold in the cool whip type whipped cream and return to the refrigerator if needed until set up enough to spread creating a frosting mousse.
Place one layer of cake onto a serving plate Top it with approx. 1 ½ cups of the frosting mousse.
Place the other layer cake on top of filling.
Frost the cake, covering the sides and top with the rest of the mousse.
Carefully, take the pieces of paper out from under the cake.
Refrigerate until serving, along with any leftovers.
Optional: Garnish with fresh fruit or chocolate shavings.
For a delicious Gluten Free Chocolate Cake, click HERE
Carrie’s recipe , Copyright Carrie Groneman, A Mother’s Shadow, 2014, 2018
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