Chocolate Almond Mousse Cake

READY IN: 1hr 10mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
  • cake
  • 1
    (18 1/4 ounce) box devil's food cake mix, with pudding
  • 1 13
    cups water
  • 12
    cup oil
  • MOUSSE
  • 12
    ounces semisweet chocolate, cut into pieces
  • 14
    teaspoon almond extract
  • 1
    cup whipping cream, whipped
  • TOPPING
  • 2
    tablespoons sliced almonds, toasted
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DIRECTIONS

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