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5 from 2 votes

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.
Prep Time10 minutes
Cook Time30 minutes
Total Time2 hours
Course: Dessert
Cuisine: American
Servings: 16

Ingredients

For the chocolate cake layer:

  • 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

For the chocolate mousse layer:

  • 1 pack Royal Delights Chocolate French Silk Dessert Mix
  • 1 cup cold milk
  • 1 tbsp cold water
  • 1 tbsp gelatin powder

Other:

  • whipped cream for garnishing
  • 1/2 cup sliced strawberries
  • 1/4 cup raspberries
US Customary - Metric

Instructions

For the chocolate cake layer:

  • 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.

For the chocolate mousse layer:

  • 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.

To assemble and unmold:

  • 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.

Nutrition

Calories: 333kcal | Carbohydrates: 14g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 33mg | Potassium: 82mg | Sugar: 7g | Vitamin A: 50IU | Vitamin C: 0.5mg | Calcium: 42mg | Iron: 0.5mg