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Chocolate Mousse Cake


• 2 cups flour
• 2 cups sugar
• ¼ teaspoon salt
• ½ cup butter (1 stick)
• ½ cup corn oil
• 3 tablespoons cocoa
• 1 cup water
• 1 teaspoon soda
• ½ cup buttermilk (see note)
• 1 teaspoon cinnamon
• 2 eggs, beaten
• 1 (14 ounce) can sweetened condensed milk
• 2 (1 ounce) squares unsweetened chocolate, melted
• 1/2 cup cold water
• 1 (3.9 ounce) package instant chocolate pudding mix
• 1 cup heavy cream, whipped


1. Preheat oven to 350 degrees.
2. Grease and flour 2 8 inch cake pans or one 9 x 13 oblong pan.
3. Sift in large bowl flour, sugar, and salt.
4. In a medium saucepan, melt butter; add oil, cocoa and water. Bring to a boil. Cool.
5. Add the chocolate mixture to the flour mixture, stirring to combine well.
6. Then add the soda, buttermilk, cinnamon and eggs. Beat until smooth.
7. Pour into prepared pan(s).
8. Bake at 350 for 25 – 35 minutes until a toothpick inserted in the middle comes out clean.
9. Take out of the pans and cool completely.
10. In a large bowl, mix together sweetened condensed milk and melted chocolate.
11. Gradually stir in the water, then instant pudding until smooth. Chill for at least 30 minutes.
12. Remove the chocolate mixture from the refrigerator, and stir to loosen.
13. Fold in whipped cream and return to the refrigerator for at least another hour.
14. Place one layer of cake onto a serving plate.
15. Top with 1 1/2 cups of the mousse, then cover with the remaining cake layer.
16. Frost with the remaining mousse, and refrigerate until serving.
17. Garnish with fresh fruit or chocolate shavings.

Nutritional Information Per Serving

no nutrition information available