Chocolate Mousse Crunch Cake

 Have I ever told you how much I like chocolate?

When my kids ask me what my favorite food is, without hesitation I answer: CHOCOLATE.

 The only thing that almost rivals it is a cold diet coke.  Anybody with me there? Mmmmmm so good!

So when I asked my hubby what he wanted for dessert on Father's Day, he answered with whatever you want to make.

Well that's a perfect answer to me because it's a win/win situation at this house.  He gets a dessert and I get the dessert I want, perfect!

 That's how this chocolate cake came to be.  I think your hubby, father, brother, grandpa or you whoever you are celebrating with would love to have this amazing cake for dessert.  It would be the perfect addition to your dinner (plus you start with a box cake mix--even better!)

Chocolate Mousse Crunch Cake

(click here for printable recipe)

Cake:

1 box Devil’s Food Cake

1 small box instant chocolate pudding

1/3 c. oil

1/3 c. water

5 eggs

1 c. sour cream

1 T. vanilla

Ganache:

2 c. sem-sweet chocolate chips

1 c. heavy whipping cream

Crushed Heath bars or a bag of chocolate-covered Heath bits

Mousse:

1 t. unflavored gelatin

1 T. cold water

2 T. boiling water

1/2 c. sugar

1/4 c. unsweetened cocoa powder

1 c. whipping cream

1 t. vanilla

1.  Preheat oven to 350 degrees.  In medium bowl combine cake mix, pudding, oil, water, eggs, sour cream and vanilla.  Beat for 2 minutes.  Grease and dust with cocoa (the cocoa will make the outside chocolatey instead of floury--is that a word?) 2 8″ round pans.  Bake for 28 minutes or until toothpick inserted in center comes out clean.  Remove and allow to cool.  Set aside. This can be done several days in advance; just freeze the cakes when you’re done.

2.  To make mousse, 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.

3.  To make ganache, place chocolate chips and cream in a microwave safe and microwave for 30 second increments, stirring between each time.  Continue this until chocolate chips are melted and ganache is smooth.  Cool slightly.

4.  To assemble cake, with a serrated knife, carefully slice the top part of each cake layer off so the layers are level. Place one layer on the serving plate and spread 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.  Enjoy!

Source:  adapted from Our Best Bites

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