Friday, August 20, 2010

Chocolate Mousse Crunch Cake

Chocolate Mousse Crunch Cake
- Recipe by Our Best Bites

1 package Duncan Hines Devil's Food Cake
1 recipe Chocolate Ganache
Crushed Heath bars or a bag of Heath Bits
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 two 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 in softening, bring 2 T. 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 according to directions.*

With a serrated knife carefully slice the domeiest 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. (I actually put the bottom layer down with the bottom up and the top layer with the top facing up).

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

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 if 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 is 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.


  1. Shauna....I'm Christy from Spokane Wa. I have a friend that goes to your site often. You have a beautiful way of putting things together. Thanks for letting me peek..

  2. Is it possible to gain weight just reading this recipe and looking at that photo?? Looks divine!