Black Tie Mousse Cake 2

Recipe by Kaccy G.
READY IN: 1hr 15mins
YIELD: 1 Cake


  • Cake
  • 1
    (18 ounce) box chocolate cake mix
  • 1 14
    cups water (or whatever quantity your cake mix calls for)
  • 3
    eggs (or whatever quantity your cake mix calls for)
  • 12
    cup vegetable oil (or whatever quantity your cake mix calls for)
  • Second Layer Dark Cream Cheese Mousse
  • 1
    tablespoon cold water
  • 2
    tablespoons boiling water
  • 4
    ounces semi-sweet chocolate chips
  • 4
    ounces cream cheese, cubed
  • 34
  • 12
    teaspoon sugar
  • Third Layer Italian Custard Mousse
  • 3
    egg yolks
  • 14
    cup sugar
  • 3
    tablespoons flour, sifted
  • 1 34
  • 1
    teaspoon vanilla
  • Fourth Layer Dark Chocolate Ganache
  • 1 12
  • 2
    tablespoons butter
  • 18
    ounces semisweet chocolate, chopped


  • Cake.
  • Bake according to package directions using 2 round cake pans.
  • When cake is cool, remove from pans and make a collar out of wax paper about 4 inches taller than each cake.
  • Second Layer: Dark Cream Cheese Mousse.
  • Melt chocolate and cream cheese together.
  • Let cool.
  • Soften gelatin with cold water for one minute then add boiling water.
  • Stir until dissolved and clear.
  • Let this cool while you start whipping the heavy cream and sugar.
  • Continue to whip until stiff peaks form.
  • Add 1/4 of the cream to the chocolate mixture and mix thoroughly.
  • Fold this into the remaining cream.
  • Once you have completed, spread onto cake and refrigerate.
  • Third Layer:Italian Custard Mousse.
  • Beat egg yolks until pale.
  • Add sugar, flour and gelatin, beating until mixed.
  • Bring cream and vanilla to a boil.
  • Add a small amount of cream to egg mixture while stirring.
  • Gradually add until all of the cream has been added and then pour entire mixture through a strainer into the pan.
  • Continue to cook until custard begins to thicken.
  • Cool slightly and pour on top of chocolate mousse.
  • Freeze while getting the icing ready.
  • Fourth Layer:Dark Chocolate Ganache.
  • Bring butter and cream to a boil.
  • Pour over chocolate and let sit for 5 minutes.
  • Stir until smooth.
  • Let cool to slightly warmer than room temperature until it starts to thicken.
  • Remove cake from freezer and remove the collar.
  • Pour some of the ganache over top of cake and spread it evenly across top and sides.
  • While the ganache is still wet, cover sides of cake with chocolate chips.
  • Refrigerate.
  • Let remaining ganache cool and pipe through decorating bag onto cake.