Chocolate Mousse-Raspberry Cake

Rich, devil's food cake is hidden under a fluffy chocolate mousse. Raspberries and jam add refreshing flavor.

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  • prep time 25 min
  • total time 2 hr 45 min
  • ingredients 9
  • servings 16
 

Ingredients

1
box devil's food cake mix
Water, vegetable oil and eggs called for on cake mix box
1
cup semisweet chocolate chips (6 oz)
1 1/2
cups whipping cream
1/3
cup powdered sugar
2
tablespoons seedless raspberry jam
1
container (6 oz) fresh raspberries
White chocolate truffle candies. if desired
Unsweetened baking cocoa, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 9- or 8-inch round cake pans, or spray with baking spray with flour.
  • 2 Make and bake cake as directed on box for 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3 Meanwhile, in medium microwavable bowl, microwave chocolate chips and 1/2 cup of the whipping cream uncovered on High 45 to 60 seconds; stir until smooth and melted. Refrigerate 15 to 30 minutes or until cool.
  • 4 In large bowl, beat remaining 1 cup whipping cream and the powdered sugar with electric mixer on high speed until mixture starts to thicken. Add melted chocolate. Beat until stiff peaks form (do not overbeat or mixture will begin to look curdled).
  • 5 On serving plate, place 1 cake layer, rounded side down. Spread raspberry jam over cake layer. Spread 1/2-inch-thick layer of chocolate mixture over jam. Cut 1/2 cup of the raspberries in half; press into chocolate mixture. Top with other cake layer, rounded side up; press lightly. Frost side and top of cake with remaining chocolate mixture. Refrigerate about 1 hour or until firm. Let stand at room temperature about 10 minutes before serving. Garnish with remaining raspberries and candies. Sprinkle with cocoa. Store loosely covered in refrigerator.
  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease two 9- or 8-inch round cake pans, or spray with baking spray with flour.
  • 2 Make and bake cake as directed on box for 8- or 9-inch round cake pans. Cool in pans 10 minutes. Remove from pans to cooling racks. Cool completely, about 30 minutes.
  • 3 Meanwhile, in medium microwavable bowl, microwave chocolate chips and 1/2 cup of the whipping cream uncovered on High 45 to 60 seconds; stir until smooth and melted. Refrigerate 15 to 30 minutes or until cool.
  • 4 In large bowl, beat remaining 1 cup whipping cream and the powdered sugar with electric mixer on high speed until mixture starts to thicken. Add melted chocolate. Beat until stiff peaks form (do not overbeat or mixture will begin to look curdled).
  • 5 On serving plate, place 1 cake layer, rounded side down. Spread raspberry jam over cake layer. Spread 1/2-inch-thick layer of chocolate mixture over jam. Cut 1/2 cup of the raspberries in half; press into chocolate mixture. Top with other cake layer, rounded side up; press lightly. Frost side and top of cake with remaining chocolate mixture. Refrigerate about 1 hour or until firm. Let stand at room temperature about 10 minutes before serving. Garnish with remaining raspberries and candies. Sprinkle with cocoa. Store loosely covered in refrigerator.

EXPERT TIPS

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Expert Tips

Cover the cake with a layer cake storage container so refrigerator odors aren't transferred to the cake.

Add tall thin candles to transform this special cake into a birthday cake.

Purchased chocolate truffles make an easy yet special garnish for desserts.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
340
(
Calories from Fat
180),
% Daily Value
Total Fat
20g
20%
(Saturated Fat
9g,
9%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
250mg
250%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
22g
22%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
8%;
Vitamin C
2%;
Calcium
8%;
Iron
10%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.