Monday, March 22, 2010

Chocolate Mousse Crunch Cake

OK, I think I have died and gone to HeAvEn!!!:) If you like chocolate this is the cake for you!! And it is really easy to put together! It was Caleb's birthday and I talked him into letting me try out this one. And I have to say he really liked it too. WARNING...you may just drool on your keyboard when you see this picture!:)

Chocolate Mousse Crunch Cake
Recipe from Our Best Bites
1 package Duncan Hines Devil's food cake
1 recipe Chocolate Ganache (recipe follows)
4-5 Kit Kat Bars, chopped  (you can also use toffee bars like Skor or Heath)
1 tsp. 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

Chocolate Ganache
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, just wait and it will thicken 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.

Bake cake according to cake mix instructions in 2 8" round pans. Allow to cool and set aside.

In a small bowl, combine the gelatin and cold water and allow to sit for about a minutes. While gelatin is softening, bring the 2 Tbsp. to a boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.

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

Prepare ganache according to directions.

Place one of your cakes on a plate and spread with the chocolate mousse. Sprinkle with the Heath bits (or whatever you like...Tony though nuts would be really good as well). Place the second layer on the Heath bits. Spoon the ganache over the top layer, allowing it to drip down the sides. Sprinkle with more Heath bits and refrigerate until ready to serve.

Side note: This was so rich, but wonderful! It went really well with a little vanilla ice cream...but doesn't about everything!:)
Post a Comment
Related Posts Plugin for WordPress, Blogger...