Chocolate Mousse Cake

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This was Amazing! I made it for my husbands birthday and it was definitely a big hit. It took 3 hrs. I used broken up Lindt chocolate bars instead of chips. For the ganache I realized I did'nt have enough chocolate only after I began making the cream and butter so made a mental note to use only half the cream. However, I forgot and poured all the cream on the chocolate which made it way too watery to use. So I whipped in a bunch of confectioners sugar to thicken it a little and dribbled it down the sides all around. I refrigerated some, which thickened it some more and covered the top layer with that. It ended up looking better than a store bought cake. thanks for a wonderful recipe. I will be making this again!

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This cake is awesome. I have made it twice and my family loves it. It is a lot of work and time but it is worth it.

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Wonderful cake. I had no problems with seizing. Make sure you cover the chocolate tightly before putting it on the heat, and be sure there's no moisture in the pan. It's true that the beating takes less time than the recipe suggests.

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Cake is lovely, however cream filling seized and after being whisked to smoothness, once again curdled and reached the point of no return. The timing in this recipe is way off... my KitchenAid got everything done in less than half the time, so beware if you're using a powerful mixer. Don't trust the minutes recommended for electric mixers. Yes, you will be doing a lot of work with this cake... folding batters and fillings and washing lots of dishes. But it seems as if it's worth the work!

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This cake is not hard to make, but it's not easy either. It takes some time and some patience but it's worth it. I've made this many times and have had people request it. The recipe for the ganache is wonderful - I've used it for frosting other cakes and also for making truffles.

The layers may break as you put them in the springform but that should not be a problem - just arrange them as best you can and keep going. It will not affect how the cake cuts.

Use a really good chocolate, follow the directions, have a bit of patience and you will love this.

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I liked the way this tastes, and it wasn't that difficult to make. BUT, when I made the chocolate cream filling, the chocolate seized. I thought this would happen -- melting the chocolate and then trying to fold in the cream. Did this happen to anyone else? I ended up having to run the cream through an electric mixer again and the cream just wasn't as smooth as I thought it would be. I think I might try this next time by mixing in some cream with the chocolate first as it melts, and also by cooking regular chocolate cake to go with the cream and ganache. My husband loved it, though.

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This is the most wonderfully, decadent, chocolate dessert I've ever made. The Recipe doesn't mention the time needed for total prep---it's several hours but well worth it. Even with little cooking skills you can put this delight together---just follow the details of the recipe, have all ingredients ready to go (eggs and butter at room temp, have plenty of counter space available, clean bowls between steps and have patience. Put your favorite music on and enjoy the process. With this advice you will have success. One change I would recommend on the directions is to melt your chocolate for the "cake" 1st. While it is cooling prepare your pans as this takes a few minutes. Remember, this is a flour-less cake and the "cake" won't have the quantity or appearance of traditional cake batter. The "cake" is more like a brownie when done so do as the recipe says and divide the batter in 3 pans, don't worry about the fill line as you will only have about 1/2 layer per pan. Don't worry---it will be delish. The "cake" is simply the "stucture" to hold the mousse and ganache. Too time consuming to make every weekend but for a special occassion it is perfect. Whoever you serve this too will question that you actually created this in your own kitchen but they will know they are loved for sure!!!!!!

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This was a wonderfully chocolate flavor packed recipe!
BTW---the reviewer below, must not have realized that this is a FLOUR-LESS cake, hence, the small height.
We thought it was delicious. My son doesn't like too much dark chocolate because of the bitterness, so I added some extra sugar to the cooked cream for the ganache, which worked out perfectly.

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I don't consider myself an expert cook, but I CAN measue ingredients! However, I did not have enough batter to fill three cake pans, so I decided to make it a two tier cake instead of three. Even the two tiers came out quite thin...
Has this happened to anybody else?

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Sooo good. I was running low on time, so I used a box mix and cut 4 layers to fill the mousse in and covered with the ganache. I can't wait to actually make the flourless cake.