Wednesday, May 18, 2011

Chocolate Mousse Crunch Cake

My friend made this cake for a recipe exchange group and it was so I made it for a recent birthday party at our house. The recipe looked a little complicated, but it really was easy. Now I need another occasion to make it again...

Recipe by Our Best Bites
1 package Duncan Hines Devil’s food cake
1 recipe (give or take a little) chocolate ganache (below)
Crushed Heath bars or a bag of 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.
With a serrated knife, carefully slice the dome 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.


  1. another yummy cake! thanks for serving it to us at the b-day celebration

  2. hmm, cake picture is awesome looking great.. I saw this kind of cake on this site