Another month for Crazy Cooking Challenge. This was a fun one. The mission, was to find, make, and blog, the perfect chocolate cake. Boy did I ever do it! The only way to describe this cake is pure decadence. I found this recipe on one of my new favorite food blogs The Farm Girl , now I partly love this site because the lay out is pretty. Nice yellows, homey feeling, it just feels nice looking around. And the most important reason of course is because she has some pretty amazing recipes such as the one I made, The Chocolate Mousse Crunch Cake, although I almost switched over to the Chocolate Peanut Butter Cup Cake, I will have to keep that in mind for a later date! On to the amazing recipe, here is what you will need,
- 1 box Devil’s Food Cake
- 1 small box instant chocolate pudding
- 1/3 cup vegetable oil
- 1/3 cup water
- 5 eggs
- 1 cup sour cream
- 1 Tbsp vanilla
- 2 cups semi-sweet chocolate chips
- 1 cup heavy whipping cream
- Bag of chocolate-covered Heath bits ( We don’t have these in Canada so I used one bag of Skor Bites)
- 1 tsp unflavored gelatin
- 1 Tbsp cold water
- 2 Tbsp boiling water
- 1/2 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 cup whipping cream
- 1 tsp vanilla
1. To make the cake, put all cake ingredients into a large mixing bowl and beat together until totally combined. Pour into 2 greased and floured 9 inch round pans and bake at 350 degrees for 28 minutes. Remove and cool for 10 minutes before you remove from pan.
2. To make the mousse combine the gelatin and cold water and let sit for 1 minutes. Add boiling water and let sit. Place sugar, cocoa powder, whipping cream and vanilla in your stand mixer and beat on medium-high until medium peaks form. Stir in gelatin/water mixture and refrigerate for 30 minutes.
3. Place one cake layer on your serving plate and top with chocolate mousse, and half of Skor Bites ( or Heath), top with remaining cake layer.
4. Make the ganache by placing both chocolate chips and whipping cream in a microwave safe bowl and heat at 30 second intervals until melted. Stirring each time. Cool slightly. Pour over cake and top with remaining Skor Bites. Refrigerate until ready to eat.
5. Eat and Enjoy!
Tips- This one is from the Farm Girl, I loved it so I will share it, when greasing your pans, grease and dust with cocoa powder instead of flour, then you won’t have white powder on your cooked cake. Thanks Farm Girl!
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