Chocolate-Raspberry Mousse Cake
Chocolate-Raspberry Mousse Cake recipe
Yield
12 servingsPrep
40 minCook
0 minReady
40 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
2 layer size, plus ingredients to prepare cake |
|
| 2 | packages |
chocolate mousse, instant
mix, 2 ozs each |
* |
| ⅔ | cup |
milk
cold |
|
| ⅓ | cup |
liqueur
raspberry |
*
|
| 12 | ounces |
chocolate fudge topping
or raspberry fudge sauce |
* |
|
raspberries
fresh, or strawberries |
*
|
||
|
chocolate curls
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, devils food
2 layer size, plus ingredients to prepare cake |
|
| 2 | packages |
chocolate mousse, instant
mix, 2 ozs each |
* |
| 158 | ml |
milk
cold |
|
| 79 | ml |
liqueur
raspberry |
*
|
| 346.8 | ml/g |
chocolate fudge topping
or raspberry fudge sauce |
* |
| 1 | x |
raspberries
fresh, or strawberries |
*
|
| 1 | x |
chocolate curls
|
* |
Directions
Prepare and bake the cake according to the package directions, turning the batter into two 9-inch round cake pans.
Split each cooled layer of cake in half horizontally.
Prepare the chocolate mousse mixes according to the package directions, except use the ⅔ cup cold milk and the ⅓ cup liqueur for the liquid.
To assemble the cake, place the bottom layer on a serving plate.
Spread a thin layer of fudge sauce, about ⅓ cup, over the cake.
Spread about ½ cup of the mousse mixture over the bottom layer.
Repeat layering twice with the cake, fudge sauce and mousse mixture.
Top with the remaining cake layer. Frost the top and sides with the remaining mousse mixture.
Decorate with fresh raspberries and chocolate curls.
Store in the refrigerator.
Makes 12 to 16 servings.
