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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 14 ounces - semi-sweet chocolate
  • 2 ounces - Bakers chocolate
  • 1/4 cups - strong coffee
  • 1/4 cups - dark rum
  • 6 - whole eggs
  • 1/2 cups - sugar
  • 1 cups - heavy cream
  • 1 tablespoons - vanilla
  • - warm whipped cream, raspberry sauce, vanilla cream or coffee cream anglaise, optional, for serving with
  • Directions:

    Grease, line with wax paper and dust with flour a 10-cup pan. Preheat oven to 350 degrees F.

    Melt chocolates with coffee and rum; cool slightly.

    Beat together eggs and sugar until mousse like (about 5 minutes).

    Whip together the heavy cream and vanilla to soft peak stage.

    Fold chocolate into egg mixture; fold in cream. Pour into prepared pan and place pan in a larger pan filled with hot water.

    Bake for 1 hour, then remove from oven, but keep in hot water for another 30 minutes.

    Serve with warm whipped cream or raspberry sauce and vanilla cream anglaise or coffee cream anglaise.

    Brief Description

    Chocolate mousse cake served with warm whipped cream or raspberry sauce and vanilla or coffee cream anglaise.

    Main Ingredient:


    Category:  Cakes

    Cuisine:  American

    Prep Time: 55 min
    Cook Time: 1 hour(s)


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    Posted On:

    December 8, 2018

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