Chocolate Mousse Crunch Cake

Like I mentioned on Wednesday, this is my all-time favorite special occasion cake. Not only does it wow people presentation-wise, but it's pretty knock-your-socks-off tasty as well. As long as you like chocolate. Because if you're a chocolate hater, this recipe isn't for you--I mean, chocolate cake, chocolate mousse, chocolate ganache, chocolate-covered toffee? Need I say more? On the plus (maybe?) side, it's so rich that a little goes a long, loooooooong way, so an 8" round cake will actually serve quite a crowd. And you'd not going to sit there and mindlessly pick at it because that would make you sick. Self-regulating desserts? I'm all for them.

Another great thing is that you can just use a boxed cake mix. I figure that there's so much going on here that you don't need to bother with a from-scratch chocolate cake, you know? And if you make the ganache ahead of time and just heat it up, and make the cake ahead of time, by a few hours or a day or even a few days (just wrap the layers in plastic wrap and freeze them), the rest comes together in no time.

One thing about the mousse is that you'll only use half of it. However, I didn't half the recipe because I feel like it's really easy to make some mistakes once you get into boiling 1 tablespoon of water (like maybe accidentally boiling it into oblivion and then by the time you finally get 1 tablespoon of water boiling, your gelatin is too set up to use and you have to start over). So. You can either half it at your own risk or use the rest of the mousse for something delicious. You could take a cue from my 2-year-old and push a stool up to the counter, find a rubber spatula, and...well...you know the rest.

Now...at the risk of starting to sound mushy, Sara and I just want to thank all of our readers, both old and new, who have helped us make this blog what it has become. This has truly been one of the best, most fun experiences of my life and I'm willing to bet Sara would say the same thing. And we'd be nothing without you guys. So...since I make this cake maybe once a year or so, I figured there could be no better way to celebrate the birthday of our blog than by posting this naughty, naughty cake. Thank you, thank you, thank you, everybody! Here's to many future years of Our Best Bites!

Let's cook!  This recipe starts off with 2 8" round cakes

While those are cooling to room temperature (or you can prepare them ahead of time) you prepare an easy, but amazing chocolate mousse

When you're ready to assemble the cake, use a serrated knife to cut the rounded top off of your cake.  Or you could use a cake leveler.  It's a cool tool that's super cheap and makes cutting off a perfect level so easy.  Wilton makes one that costs about 3 bucks and can be found in the cake decorating isle of most craft or cooking stores.

Place one layer of cake on your cake plate and top with mousse

Sprinkle a layer of Heath bits over the mousse

And then top with the second cake layer

Spread prepared ganache over the top of the cake.   To get nice drips down the sides, avoid trying to actually spoon ganache down the side of your cake.  Spread a nice even layer right on top.  Then use a spoon to gently start spreading toward the edges.  You just need to nudge a little and you'll see the chocolate wave start moving toward the side and down the edge.  Let gravity do the work!  That way you get nice pretty drips without overdoing it.

 Sprinkle additional Heath bits on top and you're ready to go!

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

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 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.