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Chocolate Almond Mousse Cake

Chocolate Almond Mousse Cake
  • Prep 50 min
  • Total 1 hr 20 min
  • Ingredients 8
  • Servings 16
Turn a simple cake mix into an elegant layer cake with a creamy filling.
Updated May 31, 2006

Ingredients

Cake

  • 1 box (1 lb 2.25 oz) devil's food cake mix with pudding
  • 1 1/3 cups water
  • 1/2 cup oil
  • 3 eggs

Mousse

  • 12 oz semisweet chocolate, cut into pieces
  • 1/4 teaspoon almond extract
  • 3 cups whipping (heavy) cream, whipped

Topping

  • 2 tablespoons sliced almonds, toasted*

Steps

  • 1
    Heat oven to 350°F. Spray 15x10x1-inch pan with nonstick cooking spray. Line bottom of pan with waxed paper; spray paper with cooking spray.
  • 2
    Make cake mix as directed on box using water, oil and eggs. Pour batter into sprayed paper-lined pan.
  • 3
    Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; remove pan and paper. Cool completely, about 15 minutes.
  • 4
    Meanwhile, in medium saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in almond extract. Cool 10 minutes or until slightly cooled. Genlty stir cooled chocolate into whipped cream.
  • 5
    Trim edges of cake. Cut cake lengthwise into 2 long layers. Place 1 layer on serving platter. Spread with 1/3 of mousse. Repeat with remaining cake layer and 1/3 of mousse. Place remaining 1/3 of mousse in pastry bag fitted with star tip. Pipe border around bottom and top of cake. Decorate top of cake with mousse rosettes. Sprinkle top with almonds. Store in refrigerator.

  • Mousse is French for froth or foam. Sweet mousses are cooked custards made with fruit puree or chocolate, gently combined with beaten egg whites and chilled. The almond-flavored chocolate mousse in this cake takes an easy, quick shortcut — it's simply melted chocolate folded into whipped cream.
  • Bake the cake in advance, let it cool, cut as directed in the recipe and wrap tightly with plastic wrap and foil. Seal it in a food-storage freezer plastic bag and freeze it up to three days. Prepare the mousse one day in advance. Early in the day, assemble the frozen cake with the chilled mousse; cover and refrigerate. Remove the dessert from the refrigerator one hour before serving.

Nutrition Facts

Serving Size: 1 Serving
Calories
460
Calories from Fat
300
Total Fat
33g
51%
Saturated Fat
16g
80%
Cholesterol
95mg
32%
Sodium
250mg
10%
Total Carbohydrate
37g
12%
Dietary Fiber
2g
8%
Sugars
26g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
10%
10%
Exchanges:
1 Starch; 1 1/2 Fruit; 2 1/2 Other Carbohydrate; 6 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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