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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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( 12 Ratings)

12 Ratings

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Prep Time 25 min
Total Time 2 hr 45 min
Servings 16

Ingredients

1: box Betty Crocker® SuperMoist® 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

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Directions

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

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.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

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:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 3 Reviews View All

Posted 5/21/2010 3:58:08 PM REPORT ABUSE Tieshav said:

Rating:

This cake is simple to make and a winner with my family, friends, and co-workers. I get so many requests for this on birthdays and special occasions. I found that this recipe can also be made using citrus preserves instead of raspberry as well as topping it with mandarin oranges dipped in chocolate!!! Very versatile recipe! Love it!

This reply was: Helpful Inspiring

Posted 4/17/2010 12:35:06 PM REPORT ABUSE deet31483 said:

Rating:

Delicious! The frosting got rave reviews, even from people who said they "don't like frosting." I used strawberries and strawberry jam instead but it still turned out great.

This reply was: Helpful Inspiring