Preheat oven to 350°F. Spray Tasty-Fill? pans with vegetable pan spray.
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.
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.
Chocolate Ganache Mousse Cake is rated
4.6 out of
Rated 5 out of
This looks so good!! Never used this pan before...
Date published: 2013-03-08
Rated 5 out of
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
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.