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This fabulous Chocolate Bombe Cake is filled with mousse and a decadent ganache frosting. In a small bowl, dissolve gelatin in 2 tablespoons cold water; let stand for 5 minutes or until softened. In a small saucepan, cook cream and chocolate, stirring frequently, over medium-low heat until chocolate is melted and mixture is smooth.
Bake cake according to directions using the water, eggs and oil listed in the ingredients above in 2- 8 inch round pans. After cakes have cooled, place 1 in the bottom of a very large (preferably clear) glass bowl or trifle bowl. Mix 1 box of pudding (do 1 box at a time) with 2 of the cups of milk.
Directions. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth. Use a melon baller or small scoop to form balls of the chocolate cake mixture. Dip the balls in chocolate using a toothpick or fork to hold them.
Directions. Prepare the cake mix according to package directions using any of the recommended pan sizes. When cake is done, crumble while warm into a large bowl, and stir in the frosting until well blended. Melt chocolate coating in a glass bowl in the microwave, or in a metal bowl over a pan of simmering water, stirring occasionally until smooth.
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