This is absolutely divine, absolutely simple, and absolutely Geshmak!
*Make sure to have ingredients to make the cake per box instructions.
Warm Sticky Chocolate Mousse Cake
Servings
8 Servings
Ingredients
- 1 1 pound 2.25 oz 517gm box Chocolate cake mix (I like Duncan Hines)*
- 5 ounce dark non dairy, chocolate bar (I like Elite Bittersweet)
Instructions
- Preheat the oven to 350 degrees F.
- Make the chocolate cake according to the directions on the box.
- Pour into a well greased, round/rectangle ovenproof dish.
- The cake mixture should not go more than halfway up the sides of the dish, as the melted chocolate liquid still has to be poured over the cake batter before baking.
- Melt the chocolate over boiling water, like a double boiler.
- Pour the chocolate liquid evenly over the cake batter and bake for 45 minutes.
- It will still look uncooked and soft on the top, but this is a self-basting pudding (makes its own sauce) and needs to have this sauce.
- Serve warm with vanilla ice cream.
Right it says over the water like a double boiler. And great point, I will add a note at the top about ingredients.
1. This recipe calls for a boxed cake mix to be prepared as directed. This means that additional ingredients must be added to the list above, such as 1 cup water, 3 large eggs, and 1/2 cup oil (on the box that I looked at)—or at least mention that bakers should be sure to have those ingredients on-hand.
2. In response to a question, Sharon said "The chocolate must be melted in the boiling water." Per the instructions, she really meant to say "The chocolate must be melted over the boiling water", right?
While you can make it in advance, it will. It be the same quality. I would suggest a chocolate pound cake that won’t lose quality. The warm mousse cake should be served freshly baked right out of the oven.
I’d like to make this for Yom Tov which means I have to make it in advance, and then warm it up. Should I freeze it out of the oven and then let it come to room temp? Or if I wanted to make it for a Sheva Brachos or something like that. It needs to be made in advance. How would you work that?
can i add chocolate chips to this?
Hi Hadassah, for the photo shoot, we baked these in muffin cups (the sauce naturally gravitates to the bottom of the muffin cup in the muffin tray) then we took it out of the muffin cup, turned it upside down and put it on top of a teacup. That’s why the sauce is on top! However, there’s no harm in adding a little pourable chocolate sauce on top of the individual cakes if you don’t want to turn them over.
How do I make that yummy looking sticky chocolate cake in individual portions like you do?
You DO NOT bake it first. You pour it over the batter then bake!
Enjoy
Do you first bake and then add the chocolate-water? Or do you pour it over the batter?
No you can make it yourself. Enjoy and have a wonderful Yomtov.
Does the cake have to be instant or can I make it myself?
This is best be served warm or at room temperature. Eaten on the day it’s made, baking it as close as possible to when you are going to eat it. If you have any leftover (which I doubt!!) then you could refrigerate it and warm it up again. I do find that refrigerating it causes it to dry out a bit. Rather enjoy it at it’s best – hot off the press!
Does it need to be refrigerated ?
The chocolate must be melted in the boiling water then poured over the top of the cake enjoy 🙂
What is the answer?
I am sorry Beverley, but I don’t know for sure and I am waiting to hear back from Sharon. Hopefully she will get back to us soon.
You can bake it either way. I would bake the individual ramekins for about 12 – 15 minutes. The size of the rectangular dish is 12 ” X 8 “. Enjoy!!
The photo shows this baked or simply served in a cupcake paper container in a cup. You mention baking this in a “round/rectangle ovenproof dish” – NO size mentioned. So..after baking..how is it served? Is it a mess to slice & serve? or is it better baked in idividual ramekins to avoid a mess?? Thanks for clarification,
Is the boiling water to be used as a double boiler method of melting or are you saying the chocolate is mixed with the water?
thanks