Triple Chocolate Mousse Cake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/2 cup hazelnut spread1 package (2 layer size) chocolate cake mix1 cup water1/3 cup oil7 eggs, divided1/2 cup sour cream1 package (250 g) brick cream cheese, softened1 cup sugar4 ounces chocolate, melted
Heat oven to 375* F. Spray a 3-L fluted tube pan with cooking spray. Pour in chocolate syrup/spread.
Beat cake mix, water, oil, and 3 eggs with mixer 2 minutes or until well blended. Blend in sour cream. Pour over syrup in pan.
Beat cream cheese and sugar with mixer until blended. Add remaining eggs. Mix well. Blend in milk and chocolate. Gently spoon over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down.
Place tube pan in large pan. Add 2 inches water to larger pan. Bake 1 hour, 30 minutes, or until toothpick inserted near centre comes out clean. Cool on wire rack. Refrigerate 2 hours. Invert cake onto plate, remove pan.
(*Optional: serve with whipped cream. Not included in nutritional analysis.)
Makes 24 servings.
**How to measure the volume of fluted pan: To prevent overflow, check cake pan to confirm it is the required 3-L size. Just measure 3 L (about 12 cups) water and pour into empty pan to verify the volume before using as directed. If your pan is a 2.5-L fluted tube pan, prepare as directed except reserve 2 cups cake batter before pouring into tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix box.
Number of Servings: 1
Recipe submitted by SparkPeople user MELISSAANNIEM.
Beat cake mix, water, oil, and 3 eggs with mixer 2 minutes or until well blended. Blend in sour cream. Pour over syrup in pan.
Beat cream cheese and sugar with mixer until blended. Add remaining eggs. Mix well. Blend in milk and chocolate. Gently spoon over cake batter. Cover with foil sprayed with cooking spray, sprayed-side down.
Place tube pan in large pan. Add 2 inches water to larger pan. Bake 1 hour, 30 minutes, or until toothpick inserted near centre comes out clean. Cool on wire rack. Refrigerate 2 hours. Invert cake onto plate, remove pan.
(*Optional: serve with whipped cream. Not included in nutritional analysis.)
Makes 24 servings.
**How to measure the volume of fluted pan: To prevent overflow, check cake pan to confirm it is the required 3-L size. Just measure 3 L (about 12 cups) water and pour into empty pan to verify the volume before using as directed. If your pan is a 2.5-L fluted tube pan, prepare as directed except reserve 2 cups cake batter before pouring into tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix box.
Number of Servings: 1
Recipe submitted by SparkPeople user MELISSAANNIEM.
Nutritional Info Amount Per Serving
- Calories: 6,713.9
- Total Fat: 341.9 g
- Cholesterol: 1,710.5 mg
- Sodium: 6,412.5 mg
- Total Carbs: 792.4 g
- Dietary Fiber: 28.9 g
- Protein: 126.0 g
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