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Triple Chocolate Extravaganza Cake




Source of Recipe


USA Weekend


List of Ingredients




1 Chocolate Sour Cream Cake
1 recipe Chocolate-Raspberry Mousse
1 recipe Microwave Chocolate Fondue
Optional garnish: Fresh raspberries

Recipe



Make cake and mousse ahead, as instructed in the individual recipes. Then make the fondue; cool until thick but pourable.

To assemble dessert, split cake with long knife to make 2 layers. Place bottom layer on a wire rack set over a large plate (the plate will catch extra fondue). Spoon mousse over bottom layer; cap with top layer. Pour fondue over cake -- no need to spread, it will naturally cover cake. Using a rubber spatula, scrape remaining fondue from plate into measuring cup and pour the fondue over cake to coat a second time.

Using two metal spatulas, gently transfer cake onto a serving platter and refrigerate until ready to serve. Cake can be refrigerated overnight. Return to room temperature 2 hours before serving. Cut into wedges and serve with fresh raspberries.

Serves 12
Per serving: 572 calories, 8g protein, 59g carbohydrates, 37g fat (21g saturated), 123mg cholesterol, 3g fiber, 226mg sodium