Monday, February 13, 2012

Chocolate Mousse Crunch Cake

I can't believe how delicious and easy this cake is. The longest part in the whole process is assembling the cake. Most recently, I made it for a family Christmas. When we got there, everyone was in the family room downstairs playing some games, having drinks and chatting. I put this cake in the refrigerator and we went downstairs to join everyone. Awhile later, we all slowly filed upstairs to get ready to eat the main meal and being one of the last ones upstairs I could hear the gasps, oohs and aahs coming from upstairs. Talk about a perma-smile on my face.

This cake will not disappoint. Seriously. Like I said, it's so easy to prepare and you could definitely prep this all the day before an event or special dinner and just assemble an hour or two before eating.

You should definitely give away what is leftover of this cake, unless you will be able to over power your desire to inhale whats left of this cake.

If you're inviting friends over for a Valentine's Day gathering, this will for sure be the hit of the party!

Chocolate Mousse Crunch Cake
Recipe from: Our Best Bites

Chocolate Mousse Crunch Cake
Recipe by Our Best Bites
1 package  Devil’s Food Cake
1 recipe  chocolate ganache (recipe below)
1 bag of Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla
Easy Chocolate Ganache
Recipe from: Our Best Bites
8 oz. semi-sweet or dark chocolate
8 oz. heavy cream
Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir.
 Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked and incorporated into the cream. Be sure and scrape the sides and bottom to make sure you don’t find any globby bits of chocolate when you start working with it.
The ganache will thicken as it cools, so if it’s a little too thin for you, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.
Directions for baking and assembling the cake:
Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. You could definitely do this the day before you need it. Or, if you are really planning ahead, you can freeze the cake layers.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to a boil in a microwave safe dish. I used a glass pyrex measuring cup.  Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.
Prepare the ganache recipe according to directions.
With a serrated knife, carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 of the chocolate mousse over the cake. Sprinkle with Heath bits.
Place second layer on top of Heath bits.

Spoon ganache over the top layer, allowing it to drip down the sides. Sprinkle with additional Heath bits and refrigerate until ready to serve.

You could really take this cake over the top and prepare some fresh whipped cream to go with the cake.


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