Elsie's Chocolate Mousse Cake

"From a Borden recipe booklet I picked up in 1993. Makes a 9-inch 2 layer cake. A wonderfully light cake in texture with a great chocolate flavor. This is a bit of work with the extra chill times but it is definitely worth it. Remember to store this in the refrigerator."
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Ready In:
1 cake




  • Preheat oven to 350F and prepare two 9-inch cake pans with non-stick spray.
  • Mix together the cake ingredients and beat on low for 30 seconds until combined and then another 2 minutes on medium. Pour cake batter into the prepared 9 inch pans.
  • Bake at 350F for 30-35 minutes or until cake is done. Cool cake for 10-20 minutes in pans and then remove from pans and cool thoroughly.
  • In a large mixer bowl, beat the condensed milk and chocolate until well blended.
  • Gradually beat in water then pudding mix until smooth.
  • Chill for at least 30 minutes.
  • Beat again until smooth.
  • Fold in whipped cream (which has been previously stiffly whipped).
  • Chill again for at least 1 hour.
  • Place one cake layer on a serving plate and top with 1 1/2 cups of the mousse mixture (a metal spatula works best for even spreading).
  • Top with remaining cake layer and frost sides and top of cake with remaining mousse.
  • Chill for 30 minutes before serving.
  • Garnish with fresh berries or shaved chocolate ribbons if desired.
  • STORE covered in the refrigerator.

Questions & Replies

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  1. I made my own chocolate sponge cake (I didn't have any cake mixes OR pudding mix) but the mousse frosting was great, no AMAZING! I think it would also go great with a vanilla cake too. Thanks for posting. Made for ZWT8 (The Fearless Red Dragons)
  2. I really like the chocolate mousse filling/frosting. I've used it on other cakes for a change up. It makes for a decadent cake!


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