Sunday, April 10, 2011

Raspberry Chocolate Mouse Cake

Yummy...I made this for Bobby's 50th Birthday and it got rave reviews.  I didn't get a picture so I will add one when I make it for Tiffany's birthday this week.

Dark Chocolate cake mix prepared according to the box - I used Duncan Hines
Almond paste chopped up small and added to the mix - I used half of a can

Divide the mixture evenly into 3 greased and floured round cake pans, bake until done about 20 minutes in my oven at 350.  Let cool completely. remove from pans.  I placed one layer in a spring form pan and then layered from there.  It is easy to loosen the spring form pan when ready and keep the cake in tact.

Dr. Oetker Chocolate Raspberry Mousse mix
Dr.  Oetker Dark Chocolate Mousse mix
1 cup of heavy cream
1 cup of Gheradelli Double Chocolate bittersweet chips

Prepare the mousses in separate bowls.  Add a layer of one of the mousse mixes on top of the first cake layer in spring form pan.  Add another layer of cake, add the other mousse mixture, add last layer of cake.
Cover and chill at least 3 hours or overnight.

After it is chilled, heat up the heavy cream to a small boil and add the chips.  Take off the heat and stir until melted well.  When cool, frost the top and place back in fridge until you serve.   I added fresh raspberries as
a garnish and nothing taste better than chocolate and raspberries together. If you love chocolate, you'll love this.  You can make this with different mousse flavors.

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