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Chocolate Mousse Cake

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This wonderful cake recipe is courtesy of my Uncle John.  He has made this cake for family gatherings for years now and it is one of my favorites.  I think I’d have tried it sooner if I’d known how EASY it is.  There’s nothing better than a really easy dessert that looks this fancy!


  • 1 boxed chocolate cake mix- I like Duncan Hines!  (with oil/eggs/water to make according to directions)
  • 2 packets of Dream Whip (I’d never heard of this– it comes in a box and was near the jello/pudding boxes at the grocery.  There are 4 packets per box, and if you order them in a 6-pack at Amazon they are much cheaper than in the store.)
  • 3/4 c. milk
  • 1 t. vanilla
  • 3T. cocoa powder
  • 3T. powdered sugar
  • one container of pre-made chocolate frosting.


  • Make cake mix according to box and bake in 2 – 8 or 9 inch round pans (I cut parchment paper to fit and place it in the bottom of each pan so that it comes out easier).
  • Cool cakes completely on a wire rack and while they are cooling make your mousse.
  • Put Dream Whip, milk, vanilla, cocoa powder and powdered sugar into a mixing bowl and blend together.
  • Using a mixer, beat until stiff peaks form (3-4 minutes)
  • Scoop chocolate frosting into a microwave safe bowl and heat for only about 20-30 seconds in the microwave.  Heat until frosting is melted into a hot fudge consistency.
  • Use a large serrated knife to level your two cakes.
  • Place 1st cake on serving plate, leveled edge up.
  • Pour about 1/4 of melted frosting on top of cake and spread to cover (I put this layer in the fridge for about a minute just to cool the warm frosting down before adding the mousse layer)
  • Spoon all of the mousse on top of the cake and spread it ALMOST to the edges.
  • Top with second cake– put the leveled edge against the mousse…this keeps all the crumbs in the middle and leaves a nice flat surface on the top of your cake. Gently press top layer down to squeeze the mousse all the way to the edges.
  • Pour the rest of the melted frosting over the entire cake and let it drip over the edges.
  • Refrigerate until serving.

My thoughts:  WHO KNEW you could melt frosting and make such a wonderful fudge-like topping?  Learn something new every day.  Uncle John sometimes adds peppermint extract to the mousse– so yummy– and I had the thought while I was making this that a layer of raspberry preserves somewhere in the middle would be amazing.  I think you will just love this mousse.  It is so creamy and flavorful.  

If you live in Africa and cant find Dream Whip PLEASE don’t ask me what to substitute– I have no idea what this stuff is…it’s MAGIC 🙂 and I love it!   

Curiosity got he better of me…. here’s what Dream Whip is: click here  (I still think it’s magic.)

Enjoy this recipe friends!  Thanks for the inspiration Uncle John!!!   -r


About Ruthanne

Ruthanne is a scientist with a passion for baking and food photography. Using her kitchen as a lab, she loves experimenting with a variety of flavors and ingredients to create unique, fun and ultimately tasty delights! Thus she created EasyBaked, a website where sugar and chocolate overflow in fun and easy recipes. Her Motto: Money can’t buy happiness -- but it can buy marshmallows, and that’s nearly the same thing!

28 responses »

  1. Thank your uncle for me as well.. what a fantastic looking cake. I haven’t used Dream Whip for years and look at what it can do! I also loved your melted frosting idea!

  2. This is gorgeous slice of cake! I really wish I had a piece right now. I’m definitely saving this recipe to try soon. Winner!

  3. Will your Uncle adopt me as a niece 😉 YUMMY!!!!

  4. This looks so indulgent, i will definitely make it at the next at the next birthday!

  5. Thnx for stopping by my blog! This cake looks fabulous! Hope you don’t mind if I take a look around, don’t worry I wiped my feet at the door! 😉

  6. That is one good looking cake! Love the idea of a mousse filling… adds elegance and tastiness 🙂

  7. Looking at that cake, NO ONE would ever think that it started with mixes. That is a beautiful creation. And I bet it was pretty dang tasty, too!

    • Cakes mixes are wonderful things…I’ve tried so many from-scratch cake recipes and I still like cake-mix cake best! My catering and baking friends all agree- spend your time on the toppings and fillings and decoration- not the cake 🙂 YOUR blog is fun– it’s like a food party with everyone linking in! Thanks for visiting!

  8. Pingback: Cupcakes for Casper :o) « eASYbAKED

  9. This is not good for my New Year’s resolution, but I plan to try it anyway, it looks too good to pass up.

  10. What a ingenious idea!!!! It was so easy

  11. Great recipe! After the icing has cooled, does it go back to the same consistency?
    Many thanks

  12. I think the equivalent of Dream whip here in South Africa is called Orley whip.

  13. Pingback: Raspberry Lemon Drop Cakes | eASYbAKED

  14. Hello. I love your website!! I have a question. In this recepie you said that dream whip comes with 4 envelopes. I found them just with 2 envelopes (73 g) 2.6 0z. Whta is the proportion for this recepie using this amount. I have no idea how much is your 4 envelopes box. Thank you in advance!!!

    • Hi! The envelopes in the 2 pack and 4 pack boxes are exactly the same size. You still need to use 2 envelopes of the Dream Whip, so you will use both envelopes in your 2-pack box. Enjoy!!!

  15. Can this be used at a bake sale or an event where it might be sitting out awhile?


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