Chocolate Ganache Mousse Cake Zoom

Chocolate Ganache Mousse Cake

This elegant cake is topped with ganache and has a surprise inside! Serve a delicious heart shape in every bite!
Makes: 8-10 cake servings.
Skill Level: None

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Step 1

Preheat oven to 350°F. Spray Tasty-Fill? pans with vegetable pan spray.

Step 2

In large bowl, prepare cake batter according to package directions; divide batter evenly between prepared pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes; remove from pan and cool completely. In large microwave-safe bowl, melt 6 ounces (6 squares) chopped chocolate. Quickly fold in about half of the whipped topping to lighten chocolate. Fold in remaining whipped topping; mix until well blended. Spoon mousse into cavities of cooled cakes. Assemble cake by inverting top layer onto bottom layer. Ice with remaining mousse. Chill cake while preparing ganache glaze.

Step 3

In small microwave-safe bowl, heat the cream until hot, but not boiling (about 30 seconds). Add remaining 2 ounces (2 squares) chopped chocolate. Let stand 1 minute; stir until chocolate melts. Cool ganache about 15 minutes. Pour over top of cake and let drip over sides of cake. Refrigerate until ready to serve.

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yellow cake mix

1 package (18.25 oz.) yellow cake mix

semi-sweet chocolate

1 package (8 oz.) semi-sweet chocolate ((chopped, divided))

frozen whipped topping,

2 containers (12 oz. ea.) frozen whipped topping, (thawed)

heavy whipping cream

1/4 cup heavy whipping cream

vegetable pan spray

vegetable pan spray




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Chocolate Ganache Mousse Cake is rated 4.6 out of 5 by 15.
Rated 5 out of 5 by from This looks so good!! Never used this pan before...
Date published: 2013-03-08
Rated 5 out of 5 by from This recipe is delicious & fun to make. The pan makes it easy to have a little surprise inside the cake. My DH loved it when I made it for Valentine's Day.
Date published: 2013-03-05
Rated 4 out of 5 by from I made this cake for the first time this weekend and it was a success! very yummy, and a nice surprise when the first slice came out :) A great conversation piece. It is important to notice the whipped topping containers size. At my store, they were available in 8oz and 16oz and not 12oz. The recipe calls for 24oz. After using 24oz, I think I will try 2x 16oz containers, so I do not run thin on icing to finish the cake. As for the ganache, I will use an extra once of chocolate, with the extra cream to go along with it in order to achieve a nicer rim around the edge of the cake.
Date published: 2012-09-18
Rated 5 out of 5 by from 1st time making this cake. This cake was very easy in terms of labor. I used triple chocolate fudge cake instead of yellow cake. Also, I had trouble with all the chocolate melting into the folding whipped topping. It hardened before melting and resulted in a speckled look to the mousse. I used it anyway because it still tasted amazing. It made way more mousse than I needed and didn't make enough ganache. I had to double the ganache to get it to run down the sides of the cake. I topped with a single strawberry (per my 7 yr old daughter). The middle turned out with a perfect circle instead of a heart, but no one knew the wiser. I also had trouble after making the cakes knowing which one was the "bottom". I made it for my husband's birthday and took it to his work. They were so impressed, especially with the filling and it was so much easier than any buttercream cake I've poured hours into. Definitely will make this cake again. Total time spent with baking around 2.5 hours.
Date published: 2012-09-13
Rated 5 out of 5 by from I agree with needing two cake mixes one is just not enough to fill the pans properly. I like the mousse, but next time I will make my own real cream mousse rather than using the cool whip (just a personal preference). Be sure to use a higher quality chocolate like Ghiradelli it makes the ganache smoother.
Date published: 2012-08-11
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