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Devil's Food Chocolate Mousse Cake

This cake will freeze up to about a month, so make it ahead of time.
Author Carrie


  • *Cake Layer
  • 1 Devils Food Cake Mix
  • 4 Eggs
  • 1 Cup Vegetable Oil
  • 1 1/4 C Water
  • *Mousse Layer
  • 10 Oz Good Quality Chocolate (I used 8 oz bittersweet chocolate and 2 oz white chocolate
  • 1-1/2 Cups heavy whipping cream
  • 1 tsp unflavored gelatin find in the Jello section, powdered is best
  • 2 Tbsp cool water
  • *Whipped Cream Layer
  • 1 1/2 Cups Whipping Cream
  • 2-3 Tbsp. Sugar
  • 1 tsp Vanilla
  • Additional white and dark chocolate for grating/garnishing


  1. Preheat Oven to 375 Degrees
  2. Line bottom of 10" springform pan with Parchment and spray the rest of the pan with Pam generously
  3. In a bowl combine the cake mix and the rest of the cake ingredients and pour into your prepared pan, drop pan on counter 2 or 3 times to remove bubbles and bake for about 25-30 minutes until a toothpick inserted in the center comes out clean.
  4. When cake is finished, cool slightly and remove ring from Springform pan. Invert the cake on your cake plate and peel the paper from the bottom. Place the ring back around the cake on the plate and place in the freezer to cool until you have the Mousse layer done.
  5. After placing cake in freezer, heat 1/2 C whipping cream over low heat until bubbling, pour over chopped up chocolate in a heat save bowl. Stir gently until all chocolate is melted. This may take a bit and you may need to heat it up over a pan of heated water (double boiler) if all of your chocolate doesn't melt. While you're melting the chocolate, rinse out your pan and warm the water and gelatin until it's all dissolved. Fold into chocolate mixture. Place in fridge to cool.
  6. Whip cream until medium peaks form. When chocolate is cooled down to 80 degrees, begin gently folding whipped cream into chocolate until smooth. Pour over cooled cake (still inside ring) and place back in freezer for 1 hour.
  7. While cake is freezing, whip another 1 1/2 C of whipped cream with 2-3 Tbps Sugar and 1 tsp vanilla. Refrigerate until 1 hour is up.
  8. Spread the whipped cream over the Mousse layer and smooth, top with curls of white and dark chocolate - freeze until ready to serve.