Monday, January 31, 2011

Chocolate Mousse Crunch Cake

Every once in awhile, we have a "Sunday nite thriller" dinner with our friends Tony & Andrea.  In the summer, this also includes a quick round of golf before we grill, but since it's the middle of winter...we ate & watched 60 minutes.  I know* sounds REALLY thrilling.

For dessert, I made this cake compliments of Our Best Bites.  A few things about the picture...I had to quickly make this cake so I didn't give the cake enough time to cool completely & I also didn't let the mousse set up long enough...so it started to melt & fall apart.  Also...I accidently cut into the cake before I remembered to take a picture (NOTE: the 3/4 empty glass in the background- clearly to blame), so thanks T-bills for rescuing this post*

But we all really enjoyed this cake even though it resembled a hot mess!

{Chocolate Mousse Crunch Cake}
recipe compliments of Our Best Bites

1 package Devil's Food Cake
1 recipe chocolate ganache (see below)
Crushed Heath bars
1 teaspoon unflavored gelatin
1 Tablespoon cold water
2 Tablespoons boiling water
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1 cup whipping cream
1 teaspoon vanilla

Bake cake according to cake mix instructions in 2 8 inch round pans.  Allow to cool completely.  This can be done several days in advance; just freeze the cakes when you're done.

In a small bowl, combine gelatin & cold water & allow to stand for about 1 minute.  While gelatin is softening, bring 2 TBSP water to boil in the microwave.  Whisk into the softened gelatin & allow to cool slightly. 

In a medium mixing bowl, combine sugar, cocoa powder, whipping cream & vanilla.  Beat with an electric mixer until medium-stiff peaks form.  Mix in gelatin mixture & refridgerate for 30 minutes.

Prepare ganache.

With a serrated knife, carefully slice the dome-ist part of each cake layer off so the layers are level.  Place one layer on the serving plate & spread about 1/2 of the chocolate mousse over the cake.  Sprinkle with Heath bits.

Place the second cake layer on top of the Heath bits.

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

{Super Easy Chocolate Ganache}
Recipe compliments of Our Best Bites

8 oz. semi-sweet or dark chocolate
8 oz. heavy cream

Combine chocolate & heavy cream in a microwave safe bowl.  Heat for 2 minutes & stir.  Heat for an additional 1-2 minutes or until chocolate is fully melted & can be whisked & incorporated into the cream.  Be sure & scrape the sides & 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 & it will be ready pretty quickly.  When it's completely cool, it will be thick & fudgy & can be used like frosting.  Store in an airtight container.  You can reheat it to achieve your desired consistency.

{Recipes compliments of Our Best Bites}

2 comments:

  1. ok this I gotta try, let you know how it goes.

    ReplyDelete
  2. It was delicious!! Good job Katie!

    ReplyDelete