Looking for an impressive last course to bring to a special celebration? Four towering layers of moist chocolate cake and luscious mousse filling make this party-ready Cookies and Creme Mousse Cake recipe a must-try. This show-stopping dessert stars both HERSHEY'S KISSES COOKIES 'N' CREME Candies and HERSHEY'S Cocoa for an excellent flavor combo everyone will love. Top your Cookies and Creme Mousse Cake with our easy chocolate frosting for the metaphorical cherry on top! Don't have the time to make this layered cake? Revel in that classic, cookies and creme flavor combo with these Cookies 'n' Creme Filled Chocolate Cupcakes, a beginner-friendly recipe that takes a fraction of the time.
Make our Easy Chocolate Frosting to complete this recipe as shown in the image.
Prepare Cookies 'N Creme Mousse Filling. Chill 6 to 8 hours or overnight.
Make the Cookies 'N Creme Mousse Filling the day before baking and assembling the cake.
Heat oven to 350°F. Grease and flour two 9-inch round cake pans. Stir together flour, cocoa, baking soda and salt. Set aside.
Beat sugar, butter and vanilla in large mixer bowl until well blended. Add eggs, one at a time, beating well after each addition. Add flour mixture and sour cream alternately to sugar mixture, beating after each addition just until combined. Stir in water. Pour into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted near centers comes out clean. Cool in pans on wire racks 10 minutes; remove from pans to wire racks. Cool completely.
Split each cake layer horizontally to make four layers total. Gently stir mousse filling until of spreading consistency. Place one layer on serving plate; spread with one-third of the mousse (about 1 cup). Repeat layering with two of the remaining layers and remaining mousse. Place remaining cake layer on top. Prepare Chocolate Frosting; frost top and sides of cake. Garnish top of cake with additional candies, if desired. Cover; refrigerate at least 2 hours before serving.
Cookies 'N Creme Mousse Filling: Stir together sugar and gelatin in small saucepan; stir in milk. Let stand 2 minutes to soften gelatin. Cook over medium heat, stirring constantly, until mixture just begins to boil.
Remove from heat. Immediately add candies; stir until melted. Stir in vanilla; cool to room temperature.
Beat whipping cream in small bowl until stiff. Gradually add cookies 'n crème mixture, folding gently just until blended. Cover; refrigerate until ready to use. About 3 cups filling.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.