Thursday, June 16, 2011

Chocolate Couture Cake

This cake is really a tale of two cakes. A beautiful fairy tale in fact. One where two delicious cakes fell in love, got married and made an amazingly delicious baby. I came up with the idea for this cake last week while making the Chocolate Mousse Crunch Cake from our beloved friends at Our Best Bites. The cake calls for a baked Devil's Food cake, prepared according to the cake mix directions. Well, as soon as I read that, I thought to myself "hmm, this could definitely be better". This is due to the fact that I rarely make cake mixes without adding some "extras" to it. This made my mind think of Becky's Yummy Chocolate Cake recipe that I had also previously made. Ironically, or I'm going to say, by fate's design, Becky blogged about that cake that very day. We came to the conclusion that we needed to take these two awesome cakes to the next level by combining them. So there you have it, the tale of how this cake came to be.

Now, let's do this thing. Here's the rundown.

The Cake:

  • 1 box Devil's Food Cake Mix
  • 1/2 Cup water
  • 1/2 Cup oil
  • 4 eggs
  • 1 Cup sour cream
  • 1 box instant chocolate pudding
You will mix all these ingredients together in a mixer for 10 minutes. Don't ask why, just do it. Because Becky said so okay?  Divide the batter evenly into two 8" round greased pans. Bake them in an oven preheated to 350 degrees for 25-30 mins. Don't over bake these babies or you'll never forgive yourself. This cake when perfectly baked is moist and dense. 

The Chocolate Mousse:
 (This recipe was doubled to add additional mousse layers but you can choose to only to one mousse layer between 2 layers of cake. You know, if you're a sell out.)

  • 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

In a small bowl, 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. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Ganache Topping:
1/2 cup semi-sweet chocolate chips
1/2 cup heavy whipping cream
Microwave together for a minute or so until the chocolate and cream are able to be stirred together into a smooth mixture. You may want to let it cool just a bit prior to pouring it over the cake.

Let's put this beauty together!

Begin by slicing your two layers in half, so you have four. Do this with a very sharp bread knife, preferably with the cake already chilled. (also, our layers were already pretty flat and level, but if yours aren't you'll want to level the top first)

Place the first layer, top side down. Spread a layer of mousse onto the layer of cake. I used a cake decorator but that's not necessary, just more fun.

Place the next layer of cake on top of that and repeat the process

And again....

After you place your top layer, you'll pour the ganache on the top.....

 Allow it to run down the sides....
isn't that looking divine?

If that wasn't enough, go ahead and sprinkle the top with Heath Toffee Bits, or crushed up Heath Bar, like we did (this part is optional and the cake is fantastic with or without)
Isn't it almost too pretty to eat?  
Well not as pretty as the layer cake Ashley made at our last meeting, but still pretty :)

 That definitely did not stop us.....

This cake is a great balance of rich and light flavors and textures and is sure to satisfy your chocolate craving! Make it for your foodie friends and they'll be impressed.


  1. Haha- I love the fairytale story! What a great idea this cake was. I'm wondering what other amazing concoctions we can create together?? Let's get on that! Now I'm going to go eat some cake.

    p.s. I used 9" rounds just because I had 2 of those, and only one 8" round. But I don't think it matters.

  2. I guessed on the cake pan size, so I'll edit that. I'm sure either way is fine but 9" may need to bake a titch longer. Thanks again for the fun cake play date!
    I'm with ya on coming up with more to-die-for treats :)