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This was the other recipe I chose for Mother's Day dessert. Simple, but delicious was my theme! I had seen this recipe several times while browsing through Sara and Kate's blog, but I recently purchased their cookbook (isn't it so cute) and decided to finally try it.
Don't be intimidated by the mousse, cake or ganache. Even though there are three parts to this recipe, each is super simple and takes minimal time. While your cake is baking, make your ganache and mousse. You can even choose to make them on separate days. Just bake your cakes, freeze and defrost when ready to use.
I love lots of different textures in my food and this cake delivered. Moist, chocolate cake, creamy chocolate mousse, crunchy pieces of chocolate covered toffee and silky chocolate ganache. Not for the faint of heart, this is a true chocolate lovers dream.
Chocolate Mousse Crunch Cake
Recipe by Our Best Bites
1 package Duncan Hines Devil’s Food Cake
1 recipe (give or take a little) Chocolate Ganache (see recipe below)
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat it in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla
Bake cake according to cake mix instructions in 2 8″ round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you’re done.
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 the microwave. 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.
Super Easy Chocolate Ganache
Recipe by 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
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.
Posted by: Sallie