Wednesday, July 20, 2011

Chocolate Mousse Crunch Cake

If you are in looking for a show stopping dessert, you've met your match. Its got chocolate. And a chocolate moussee. And a toffee obsession. What else is there in life? Thanks for the fab gals @ Our Best Bites for posting! If you don't have their cookbook, stop reading now, run out the door and buy one. You won't regret it! Here's a link to their original recipe.

1 package Duncan Hines Devil’s Food Cake
1 recipe (more or less) Chocolate Ganache (posted 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 according to directions. 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 generously with Heath bits.

Place second layer on top of Heath bits. Again, no skimping allowed.

Spoon ganache over the top layer, allowing it to drip down the sides (because that's what makes it look fancy pants) Sprinkle with additional Heath bits and refrigerate until ready to serve.

Ganache Recipe
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, hang tight and it will be ready pretty quickly. When it’s completely cool, it will be thick and fudgey and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.

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