*Recipe by OUR BEST BITES
I wish that I could claim to be the culinary genius behind this fabulous cake, but I can’t. Credit belongs to Kate over at Our Best Bites (OBB)! If you haven’t ever been over there, you’ve simply got to check it out (promise to come back to Crazy Daisy once in a while)! Anyways, PURE GENIUS!!! They have amazing tips and recipes and are soooooo very helpful if ever you have any questions! Okay, now that I have given OBB a shout out, and that you have promised to come back, I have to say that I do have a creative twist to add to the recipe…or rather to the leftovers – Chocolate Mousse Crunch Cake Parfaits. Stay with me, you will see where I going.
First, you make this glourious cake.
Chocolate Mousse Crunch Cake
1 package Duncan Hines Dark Chocolate Cake (original called for Devil Food’s Cake -in my book, it’s always better with Dark Chocolate – use what you prefer)
1 recipe (give or take a little) Chocolate Ganache, follow this link for OBB’s recipe
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 package directions in 2- 8″ round pans. Cool and set aside.
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 (@ 25 seconds in my microwave.) Whisk into softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar and cocoa powder. Use a wooden spoon and stir these together really well, until there are no lumps. You may have to use the back of the spoon to break bigger clumps apart. This will help your mousse end up smooth. Now add whipping cream, and vanilla and beat with an electric mixer until medium-stiff peaks form. Pour in gelatin mixture and mix well. Refrigerate for 30 minutes.
Use a serrated knife and the mounds off of the top of your cakes so they are level.
Top with half of the chocolate mousse and sprinkle with some of the crushed Heath Bars.
Place the second cake on top. Drizzle with ganache – let some drip over the edges. It just looks yummy that way. Sprinkle with more of the Heath Bar bits.
Now here comes my creative twist. Do you remember this?
I also had extra Heath Bar bits, and ganache – and that’s when I got the ideas for a mini parfait version of the cake. Soooo easy. Grab a fun little dish. Throw some of your cake scraps in, top with mousse, drizzle with ganache, and sprinkle with crushed Heath Bars! YUMMO!
I thought of two reasons I really liked this idea. First, wouldn’t it be fun to give the birthday boy or girl a fun little mini dessert of their very own? Top it off with a candle and you have a fabulous way to let them know just how wonderful they are (fabulous without the fuss, no one will ever know that you used the leftovers if you don’t tell!) And now for the second reason, if you are like me, when you are planning and cooking for a birthday party, you really don’t have time to eat, much less enjoy dessert. That’s where the parfait comes in. Throw a few together, and hide them in the back of the fridge (did I say that) to enjoy when all the comotion is over and you have a few moments of peace to induldge! Pretty clever, huh?