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Chocolate Raspberry Mousse Cake


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  • 1 pkg devils food cake mix - 2 layer
  • 2 packages chocolate mousse dessert mix 2-21/2 oz
  • 2/3 cup milk cold
  • 1/3 cup raspberry liqueur
  • 1 jar fudge or rasp/fdg ice cream topping 11 to 12 oz
  • raspberries
  • chocolate curls


Servings 1


Step 1

Grease & flour 2 9 X 1 1/2 in round baking pans, set aside. Prepare, bake, & cool the cake mix according to package directions. Prepare chocolate mousse mixes according to package directions, except use 2/3 c cold milk and the 1/3 c liqueur for the total amount of liquid. Split each cooled cake layer in half horizontally using a serrated knife. To assemble cke, place bottom of one split layer on a serving plate. Spread a thin layer of fudge topping(about 1/3 c) over the bottom layer. Spread about 1/2 C of the mousse mixture over the fudge topping. Repeat layering twice with cake, fudge topping and mousse mixture. Top with the remaining cake layer. Frost top and sides with remaining mousse mixture Decorate with fresh raspberries and chocolate curls. Store cake in the refrigerator.


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