Chocolate Almond Mousse Cake

Total Time
1hr 10mins
Prep 50 mins
Cook 20 mins

Something yummy from Pillsbury Holiday Baking.

Ingredients Nutrition

  • cake
  • 1 (18 1/4 ounce) box devil's food cake mix, with pudding
  • 1 13 cups water
  • 12 cup oil
  • 3 eggs
  • MOUSSE

  • 12 ounces semisweet chocolate, cut into pieces
  • 14 teaspoon almond extract
  • 1 cup whipping cream, whipped
  • TOPPING

  • 2 tablespoons sliced almonds, toasted

Directions

  1. Heat oven to 350 degrees.
  2. Spray 15x10x1inch baking pan with nonstick spray.
  3. Line bottom of pan with waxed paper and spray it also.
  4. Prepare cake mix as directed on package using water, oil and eggs.
  5. Pour batter into prepared paper-lined pan.
  6. Bake at 350 for 18-20 minutes, or until done.
  7. Cool cake in pan on wire rack for 10 minutes.
  8. Invert cake onto wire rack, remove pan and paper.
  9. Cool completely.
  10. Meanwhile melt chocolate.
  11. Stir in almond extract and cool completely.
  12. Fold cooled chocolate into whipped cream.
  13. Trim edges of cake.
  14. Cut cake lengthwise into two long layers.
  15. Place one layer on serving platter.
  16. Spread with 1/3 of mousse.
  17. Repeat with remaining layer and 1/3 of the mousse.
  18. Place remaining mousse in a pastry bag fitted with a star tip.
  19. Pipe border around bottom and top of cake.
  20. Decorate top of cake with mousse rosettes.
  21. Sprinkle top with toasted almonds.
  22. Store in refrigerator.

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