Thursday, July 29, 2010

Special Occasion Cake or Chocolate Mousse Crunch Cake

This is definitely a special occasion cake! What was my special occasion, you ask? Only my 10th anniversary!! Unfortuneately, my husband wasn't able to share this special day with me. He is serving in Iraq right now. But I decided it was a perfect chance to make a dessert that he would absolutely hate and I would love. Ha, ha This is a super rich cake. The mousse and ganache are to die for. My only hang up was it starts with a boxed mix. Which is perfect if you're in a rush, but I feel like since you're spending so much time on this cake anyway, why not use a delectable home made chocolate cake recipe.... right? Other than that, it's pure evil. I especially loved the crushed Heath bar in it. Oh, one more thing, the ganache is somewhat bitter just using semi-sweet chips. I would use half milk chocolote or all milk chocolate if you are not a fan of the bitter chocolate taste.

Chocolate Mousse Crunch Cake from Our Best Bites

1 package Devil's Food cake
1 recipe (give or take a little) Chocolate Ganache (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.

Prepare ganache (if you haven't already) according to directions.

With a serrated knife, carefully slice the rounded 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.

Super Easy Chocolate Ganache
Recipe by Our Best Bites
8 oz. semi-sweet or dark chocolate
8 oz. heavy cream
(If you have a kitchen scale, use it!!! Otherwise the sauce comes out too thin)
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 chunky 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 can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.

No comments: