Chocolate Mousse Cake

What you need:

    • 1 pkg. devil's food cake mix
    • Additional cake mix ingredients (egg, oil, water)
    • Heath bits

For the chocolate mousse:

    • 1 tsp. unflavored gelatin
    • 1 Tbsp. cold water
    • 2 Tbsp. boiling water
    • 1/2 cup sugar
    • 1/4 cup unsweetened cocoa powder
    • 1 cup heavy cream
    • 1 tsp. vanilla

For the chocolate ganache:

    • 8 oz. dark or semisweet chocolate
    • 8 oz. heavy cream

Directions:

    1. For the cake: mix cake mix with additional ingredients according to box directions and follow directions to make two 8-inch round pan cakes. Set aside to cool when done baking.
    2. For the mousse: stir together gelatin and cold water. Let sit for 1 minute.
    3. Meanwhile, bring a small saucepan of water to a boil. Take 2 Tbsp. out and whisk into gelatin mixture. Let cool slightly.
    4. Then with an electric mixer, beat together sugar, cocoa powder, heavy cream, and vanilla until medium-stiff peaks form.
    5. Stir gelatin mixture into it and refrigerate for 30 minutes.
    6. For the ganache: place chocolate and heavy cream to a microwave safe bowl. Heat at 30 second increments, stirring after each until chocolate is completely melted and mixture is completely combined. Let cool. Ganache will thicken as it cools. Store in an airtight container.
    7. To assemble: place one layer of cake down a platter or cake stand and level the top with a serrated knife.
    8. Spread half the mousse on top of the first layer and then sprinkle with Heath bits.
    9. Add second layer of cake on top and spoon ganache over the top, letting it drip down the sides.
    10. Sprinkle more Heath bits on top and refrigerate until time to serve.

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