Chocolate Mousse Bundt Cake Recipe
Chocolate Mousse Bundt Cake Recipe – tender and moist chocolate bundt cake, topped with a layer of chocolate mousse. This elegant and impressive dessert is fun and easy to make. Great for chocolate lovers. Perfect for any holiday or celebration.
It could be called a magic cake – you may be wondering, how did the mousse layer get on top? This Chocolate Mousse Bundt Cake has two main components – a chocolate cake and a chocolate mousse layer. A combination between traditional bundt cake and mousse cake. It sets fairly quickly and holds up very well in the fridge for up to a week.
Valentine’s Day is just around the corner and it is time to make some simple chocolate desserts.
My readers seem to love chocolate, so I thought that it will be fun to share this Chocolate Mousse Bundt Cake Recipe.
This is a partially baked dessert, meaning that the cake part is baked, but the mousse one isn’t.
For the chocolate cake I used a basic cake dough, that I baked in a springform pan. Then I let it cool inside completely.
For the chocolate mousse part, I used a great, super convenient product, that I recently found out about. It is the Royal Delights Chocolate French Silk Dessert Mix.
With the Royal Delights dessert mixes, everyone is able to create restaurant style desserts and enjoy them in the comfort of their home. Both their flavors – the White Chocolate Dessert Mix and Chocolate French Silk Dessert Mix taste perfect!
Royal Delights new, chef-inspired, Chocolate French Silk and White Chocolate Dessert Mixes are a delicious and simple way to bring luxurious desserts to your own kitchen table.
Everyone deserves to be treated like royalty! Transform your kitchen into a kingdom and treat your family, friends, and of course, yourself, to unmatched bliss with one of our irresistible Royal Delights desserts.
I prepared the Royal Delights Chocolate French Silk. Dessert Mix according to the directions on the box, then I added a tablespoon of bloomed and liquified gelatin. This helped stabilize the mousse layer, so it stays nice and steady, but still airy and soft on top of the chocolate cake.
So how does the chocolate cake manage to stay inside? All you need to do is to carefully remove it from the bundt pan, once it is cooled completely and place it on a platter. Then fill the bundt pan with the chocolate mousse and carefully place the cake back inside the pan, over the mousse. Refrigerate for at least 2 hours. When ready to remove from the bundt pan, you have to place he pan in hot water for 30-60 seconds and try to invert it on a platter, or use a hair dryer to heat the outside of the pan and then invert. Just be careful not to overheat and liquify the cake.
Looking for simple ways to make Valentine’s Day extra special? If you love baking, but are not a huge fan of decorating cakes, this Chocolate Mousse Bundt Cake Recipe is perfect!
Of course the Royal Delights Chocolate French Silk and White Chocolate puddings can be prepared following the directions on the package and poured into glasses to make single servings of the desserts. But since This Is Not Your Grandmother’s Pudding, I just had to use it in a homemade, easy but fancy dessert like this Chocolate Mousse Bundt Cake.
Luscious, smooth and chocolatey top with soft, crumby and chocolatey bottom. Topped with fresh strawberries and whipped cream. This Chocolate Mousse Bundt Cake Recipe is perfect for any holiday, but especially for Valentine’s Day!
Chocolate Mousse Bundt Cake Recipe - tender and moist chocolate bundt cake, topped with a layer of chocolate mousse. This elegant and impressive dessert is fun and easy to make. Great for chocolate lovers. Perfect for any holiday or celebration.
- 1 egg
- 1/2 cup sugar
- 1 tsp sugar
- 1/2 cup vegetable oil
- 1/3 cup milk
- 2 tbsp yogurt
- 1 tsp baking powder
- 1 cup all-purpose flour
- 1 tbsp unsweetened cocoa powder
- 1/8 tsp salt
- 1 pack Royal Delights Chocolate French Silk Dessert Mix
- 1 cup cold milk
- 1 tbsp cold water
- 1 tbsp gelatin powder
- whipped cream for garnishing
- 1/2 cup sliced strawberries
- 1/4 cup raspberries
Preheat oven to 350 F. Spray a bundt pan with cooking spray.
In the bowl of a stand mixer with the paddle attachment, beat together egg and sugar for 3 minutes, until the sugar is dissolved. Add oil, vanilla, yogurt and milk. Peat to combine. In a separate bowl, sift together the dry ingredients - flour, cocoa powder, salt and baking powder. Add dry to the wet ingredients and beat until just combined. Pour mixture into the pan and bake for 30 minutes, until toothpick inserted comes out clean. Let the bake cool down completely inside the pan. Then carefully invert onto a platter.
Prepare the Dessert Mix following the directions on the package.
Add gelatin to a small bowl, filled with 3 tbsp cold water. Let it stand for 5 minutes, until it blooms. Melt over a double boiler to liquify.
Add gelatin to the prepared dessert mix, whisking vigorously for 1 minute to evenly distribute.
Wash and dry the bundt pan. Lightly spray with cooking spray.
Add the prepared mousse to the pan.
Very carefully (do not break it!) transfer the baked chocolate bundt cake back to the bundt pan, on top of the mousse. Press slightly, to the whole cake is covered in mousse. Refrigerate for at least 2 hours or overnight.
When ready to remove the dessert from the pan, place the bundt in a large bowl, filled with hot water for 30 -60 seconds, then invert onto a platter. If it does not come out, repeat the process. The heat may melt a little bit of the mousse, to be careful and patient when unfolding. You can also use a hair dryer to heat the pan and try to unfold the dessert.
Garnish with whipped cream and berries.
I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.