Hope all of you had a fabulous Thanksgiving weekend. Well, all of you that celebrate it that is. Hope the rest of you had a fabulous weekend anyway, even if you weren’t stuffing your faces with turkey, rolls, and pie. 🙂
I sure enjoyed my little blogging break spending time with family. But now I am back. With an over the top amazing dessert recipe. Because all of your pie has been long devoured. And you need something else to satisfy that sweet tooth, right?
If you follow my Facebook page, you may have seen that I hosted Book Club at my house a couple weeks ago. This is the dessert I served. Suffice it to say that I think it totally made up for the fact that my kitchen renovation is incomplete, and that I had baseboards lying on the floor. It is decadent. And surprisingly easy to make. So if you’re expecting guests and your house is less than spotless, serve this. They will totally forget about your clutter and dust bunnies!
I originally found this recipe over at Our Best Bites, and then proceeded to tweak it. They used a straight cake mix, but I doctored it up to make it even more moist and delicious. The recipe said to only use half of the mousse, but I think it needs all of it. You can’t have too much chocolate mousse can you?
I also adapted the ganache recipe, because the original made way too much. And having a bowl of rich and creamy chocolate sitting around begging to be eaten by the spoonful is not good for my willpower. Which in turn is not good for my waistline.
Hope you enjoy this yummy dessert!
CHOCOLATE MOUSSE LAYER CAKE
Chocolate Cake Recipe:
- 1 box chocolate cake mix
- 4 eggs
- 1 cup sour cream
- 1/2 cup water
- 1 3 oz box of instant chocolate pudding mix
- 1/2 cup oil
Chocolate Mousse Recipe:
- 1 tsp unflavored gelatin
- 1 Tbsp cold water
- 2 Tbsp boiling water
- 1 cup whipping cream (or heavy cream)
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 tsp vanilla extract
- 2/3 cup semi sweet chocolate chips
- 2/3 cup cream
To assemble the cake:
- 1 cup of milk chocolate Heath bits
- For cake: Combine all ingredients in a large mixing bowl. Beat till smooth. Pour into two well greased and floured 8" cake pans.
- Bake at 350° for about 30 minutes, or until a toothpick comes out clean. Let cool in pans for 5-10 minutes, then invert onto cooling racks. When completely cool, use a long knife to cut off the rounded tops of the cakes.
- For mousse: Combine gelatin and cold water in a small glass bowl. Let sit for about a minute till dissolved, then stir to mix. Add the boiling water (I boiled it in the microwave), and stir till it is nice and melted. Set aside.
- Beat the cream till soft peaks form. Whisk together the cocoa and the sugar, and sift to remove any lumps if needed. Add to the whipped cream with the vanilla and the gelatin mixture.
- Continue beating till everything is mixed well. Cover and chill for about 30 minutes.
- Ganache: Place chips and cream in a glass bowl. Melt in the microwave, stirring often. Whisk till totally smooth. Let cool to thicken.
- Place one layer of the cake on a serving plate. Spread the chocolate mousse evenly over the top. Sprinkle with half of the Heath bits. Top with the second cake layer. Carefully pour the ganache on top of the cake. Use a spoon to spread it towards the edge, and just let the excess drip down the sides. You may not need all the ganache.
- Sprinkle with the remaining Heath bits just before serving. Chill any leftovers.
Amount Per Serving: Calories: 455Total Fat: 35gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 116mgSodium: 105mgCarbohydrates: 31gFiber: 2gSugar: 25gProtein: 6g