Thursday, April 7, 2011

Toffee Chocolate Mousse Cake

This delectable idea comes from Our Best Bites; however, I make it my own by jazzing up the cake mix and dividing the layers into three.  This is a moist, mouth-watering concoction that I made for my mom’s 60th birthday.  I couldn’t stop myself from polishing off the leftover’s for breakfast the next morning.  Breakfast of Champions!  

Toffee Chocolate Mousse Cake
Adapted from: Our Best Bites
Serves: 10-12

1 package devil’s food cake mix
1 ½ C Milk (I use skim)
3 Eggs
¾ C Vegetable Oil
1 (3.5 oz) package instant vanilla pudding mix

Preheat oven to 350 degrees.  Grease and flour 3 nine inch round pans.

In a large bowl, combine cake mix, milk, eggs, oil and pudding. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed.  Pour batter into prepared pans.

Bake for 20-30 minutes, or until a toothpick comes out clean.  Allow cooling for 5-10 minutes before removing from pans.  Allow to cool completely before assembling

1 t unflavored gelatin
1 T Cold water
2 T Boiling water (heat a larger amount of water in the microwave and just measure out 2 T)
½ C Sugar
¼ C unsweetened cocoa powder
1 C Heavy Whipping Cream
1 t Vanilla

In a small bowl combine gelatin and cold water and allow to stand for one minute.  While gelatin is softening, bring 2 T water to a boil.  Whisk into the softened gelatin and allow to cool.

In a medium-mixing bowl, combine sugar, cocoa powder, cream, and vanilla.  Beat with an electric mixer until medium-stiff peaks form.  Mix in gelatin until combined and refrigerate for 30 minutes.

½ C Chocolate chips (milk, semi-sweet, or dark, I chose milk)
½ C Heavy Whipping Cream
Crushed Heath bars or a bag of Heath bits (for topping)

Combine the chocolate chips and cream in a microwave safe bowl. Heat on high for 3-4 minutes, stirring the mixture after each minute, until the mixture is completely smooth.  If ganache is too thin, let it cool until desired consistency is reached.
You can see the cute cards my kids made for their nana's 60th birthday!

Assembling the cake:

Place one cake on a serving plate, spread half the mousse on top, and then sprinkle some Heath bits as desired.  Place another cake on top, spread the rest of the mousse on top and sprinkle some more Heath bits. Top with the last cake and cover with ganache, allow it to drip down the sides of the cake.  Top with more Heath bits.  Refrigerate until ready to serve.

"Put that in your back pocket"


1 comment:

  1. I will for sure be putting this in my back pocket :)