Chocolate Almond Mousse Cake


  • 1 box (1 lb 2.25 oz) devil's food cake mix with pudding
  • 1 1/3 cups water
  • 1/2 cup oil
  • 3 eggs
  • 12 oz semisweet chocolate, cut into pieces
  • 1/4 teaspoon almond extract
  • 3 cups whipping (heavy) cream, whipped
  • 2 tablespoons sliced almonds, toasted*


1 _ Heat oven to 350°F. Spray 15x10x1-inch pan with nonstick cooking spray. Line bottom of pan with waxed paper; spray paper with cooking spray.

2 _ Make cake mix as directed on box using water, oil and eggs. Pour batter into sprayed paper-lined pan.

3 _ Bake 18 to 20 minutes or until cake springs back when touched lightly in center. Cool cake in pan on wire rack 10 minutes. Invert cake onto wire rack; remove pan and paper. Cool completely, about 15 minutes.

4 _ Meanwhile, in medium saucepan, melt chocolate over low heat, stirring constantly. Remove from heat. Stir in almond extract. Cool 10 minutes or until slightly cooled. Genlty stir cooled chocolate into whipped cream.

5 _ Trim edges of cake. Cut cake lengthwise into 2 long layers. Place 1 layer on serving platter. Spread with 1/3 of mousse. Repeat with remaining cake layer and 1/3 of mousse. Place remaining 1/3 of mousse in pastry bag fitted with star tip. Pipe border around bottom and top of cake. Decorate top of cake with mousse rosettes. Sprinkle top with almonds. Store in refrigerator.