Chocolate, pudding and cake – the best of all possible worlds! Make the pie filling in the microwave and pour it into a pre-baked crust. This ready-made chocolate cake is ready in a few hours in the fridge, just in time for dessert.
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What’s better than chocolate pudding? Chocolate pudding cake of course!
Video: How to make an easy chocolate mousse cake
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Easy chocolate mousse cake
This chocolate mousse cake is quick to put together. The filling for this chocolate mousse cake is super easy to make – it’s actually a modified version of our microwave chocolate pudding! It’s easy to make the whole cake in one day without feeling stressed.
What kind of crust for chocolate pudding cake
Choose a crust – any crust!
You could make this perfect pie crust or this graham cracker crust. If you want a chocolate crust, simply substitute chocolate wafers for the graham crackers.
Easy microwave chocolate cake filling
Once you have the crust, it’s time for the filling. do you have 10 minutes Because that’s all the time it takes to make it in the microwave.
The only caveat here is that the filling will bubble up the center at the end of cooking to ensure the cornstarch cooks. Now pour that chocolate goodness into your choice of chilled crust and wait.
And wait.
It feels like forever, but you can get on with your day knowing that you’ll have deep, dark chocolate cake in the fridge by dessert time. Nobody can contradict that.
How to store chocolate pudding cakes
The chocolate cream cake keeps loosely covered in the refrigerator for 3 to 4 days. This cake doesn’t freeze well as the filling tends to weep or separate.
Other cream cakes to try!
- Mint chocolate cream cake
- Coconut Banana Cream Cake
- Coconut Cream Pie
- Banana Cream Cake
- grasshopper cake
Easy chocolate mousse cake
Before preparing this recipe, a pie crust should be prepared and baked.
ingredients
For the cake:
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1/2 Cup sugar
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1/3 Cup cornstarch
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2 tablespoon Dutch processed cocoa powder
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1/8 teaspoon Salt
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3 cups whole milk
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3 big egg yolk
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4 ounces (approx. 3/4 cup) 60 to 70% chocolate Baking chips, waffles or chopped chocolate
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2 tablespoon unsalted butter
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1 teaspoon vanilla extract
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1 (9 inches) pie crustprepared and baked like Perfect Pie Crust
For the whipped cream:
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1 Cup fat whipped cream
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1 tablespoon sugar
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1 teaspoon vanilla extract
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Chopped ChocolatePer garnish
method
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Make the pudding base:
In a medium-sized, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder, and salt until combined. Stir in 1/2 cup milk and stir until smooth. Beat in the yolks. Gradually stir in the remaining milk.
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To microwave the pudding:
Partially cover the bowl with plastic wrap, a paper towel, or a plate tilted slightly (to allow steam to escape). Microwave for 3 minutes. Remove from the microwave, remove the plastic wrap and whisk the pudding to distribute the heat.
Partially cover again and microwave for another 2 minutes. Take out and open again. The pudding has started to thicken.
Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is done when you can see the mixture is bubbling around the edges and has thickened enough that the whisk leaves a slight trail or ribbon through the pudding (it’s okay if it seems a little fluffy at this point; the pudding will continue to thicken as it cools). Total cooking time is 6 to 8 minutes.
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Add chocolate, butter and vanilla:
Place the chocolate, butter and vanilla in the bowl and mix with a whisk until the chocolate and butter are melted and the mixture is smooth.
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Fill cake:
Pour the filling into the cake base. Leave to cool at room temperature for 1 hour. Place in the refrigerator and chill, uncovered, at least 4 hours or until set. When the custard is fully set, it won’t wobble when you poke the cake, and a paring knife inserted into the cake should come out with just a little chocolate on it (not totally gooey).
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To serve, prepare the whipped cream:
In the bowl of an electric mixer, combine the cream, sugar and vanilla. Beat on medium-high speed until the cream forms soft peaks. Spread the cream on the cake and sprinkle with chopped chocolate.
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Surcharge:
This pie is best served the same day it is made, or the crust will tend to get soggy.
| nutritional information (per serving) | |
|---|---|
| 584 | calories |
| 36g | Fat |
| 54g | carbohydrates |
| 10g | protein |
A simply fabulous Thanksgiving
