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Warm Sticky Chocolate Mousse Cake

Warm Sticky Chocolate Mousse Cake


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Warm Sticky Chocolate Mousse Cake

This is absolutely divine, absolutely simple, and absolutely Geshmak!


  • Ready Time : 0 min


8 to 10 Servings


  • 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)
  • 2 cups boiling water


  1. Preheat the oven to 350 degrees F.
  2. Make the chocolate cake according to the directions on the box.
  3. Pour into a well greased, round/rectangle ovenproof dish.
  4. 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.
  5. Melt the chocolate in the boiling water.
  6. Pour the chocolate liquid evenly over the cake batter and bake for 45 minutes.
  7. 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.
  8. Serve warm with vanilla ice cream.


About The Kosher Butcher's Wife


Sharon Lurie is The Kosher Butcher's Wife. Written in a humorous, fun style, Sharon's first book, Cooking with the Kosher Butcher's Wife, set out to dispel the old myth that kosher meat is tough, dry and boring and in doing so, took the monotony our of mince and put the bounce back into Brisket. In her latest book 'Celebrating with the Kosher Butcher's Wife, Sharon takes you on her trip down memory lane, where she proves traditional recipes don't have to be tired and old fashioned, but rather, very trendy and abosulutely delicious.. Visit Celebrating with the Kosher Butcher's Wife!




14 Responses to Warm Sticky Chocolate Mousse Cake

  1. avatar says: strandjss

    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?


  2. avatar says: ziphym

    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,

    • 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!!

  3. Does it need to be refrigerated ?

    • 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!

  4. avatar says: London

    Does the cake have to be instant or can I make it myself?

  5. avatar says: Karen

    Do you first bake and then add the chocolate-water? Or do you pour it over the batter?

  6. You DO NOT bake it first. You pour it over the batter then bake!

  7. avatar says: Hadassah

    How do I make that yummy looking sticky chocolate cake in individual portions like you do?

  8. 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.

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