Ingredients for Elsie's Chocolate Mousse Cake
- Chocolate Cake Mix
- ½ cup cold water
- Oil
- Eggs
- Sweetened Condensed Milk
- Unsweetened Chocolate Squares
- Cold Water
- Instant Chocolate Pudding Mix
- Whipping Cream
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How to Make Elsie's Chocolate Mousse Cake
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide batter evenly between the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
- While cakes cool, prepare the mousse: In a large bowl, beat the condensed milk and melted chocolate until smooth.
- Gradually whisk in the water and pudding mix until smooth and creamy.
- Chill for at least 30 minutes.
- Beat the chilled mousse again until light and fluffy. Gently fold in the whipped cream.
- Chill for at least 1 hour.
- Place one cake layer on a serving plate. Spread 1 1/2 cups of the mousse over the top.
- Top with the remaining cake layer and frost the sides and top with the remaining mousse.
- Chill for at least 30 minutes before serving.
- Garnish with fresh berries or shaved chocolate ribbons (optional).
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
121g
Fat
41g
Carbs
14g
