Monday, March 19, 2012

Chocolate Mousse Crunch Cake

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Oh my goodness the last 3 weeks of my life have been nuts!  Some of it great and some of it pretty cruddy.  Week 1 we went to Disneyland and San Diego.  It was amazing!  We had the best family vacation and had no injuries or sickness-yay!  Week 2 I started my new job as the PE teacher at my kids' elementary school.  It is so much fun but the transition of being away from home for 15 hours a week has been a little stressful.  I know 15 hours isn't much but for someone who has been a "stay-at-home" mom for the last 10 years, it has been quite an adjustment.  I'm so lucky to have such a supportive husband who has been helping so much at home.  I couldn't believe my eyes when he did the dishes the other day without being asked!  Week 3 I was sick with some kind of flu.  In fact, I still have it and now 2 out of my 3 kids do too.  Luckily, the worst of it for me was over the weekend so I didn't have to miss any work last week.  I just need to feel better!  Today I'm pretending like I'm fine and have a yummy homeade dinner and dessert planned and decided I better blog too.  If I pretend I'm fine maybe I'll get better faster?  Who knows but I'll try anything!
This Chocolate Mousse Crunch Cake is sooooo delicious!  It's been a while since I made this and am thinking I need to make it again soon.  I think it would be great for Easter dinner!  The presentation looks like you spent forever on it but it is so easy.  This is a great "go to" cake for any occasion!


1 package Duncan Hines Devil’s Food Cake
1 recipe (give or take a little) Chocolate Ganache (ingredients and 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 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 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.
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 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 fudgy and can be used like frosting. Store in an airtight container. You can reheat it to achieve your desired consistency.

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.

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