Wednesday, February 22, 2012

Chocolate Mousse Crunch Cake

Are you ready for your new favorite chocolate cake? This has everything. Chocolate cake, chocolate mousse, chocolate ganache, and Scor bars. Seriously, you'll need vanilla ice cream to go with it. Its rich and delicious!

Chocolate Mousse Crunch Cake
Recipe Source:

1 recipe Chocolate Ganache, recipe follows
Chopped Scor bars, about 4 bars
1 teaspoon Unflavored Gelatin
1 Tablespoon Cold Water
2 Tablespoon Boiling Water (just heat it in a small bowl in your microwave)
1/2 cup Granulated Sugar
1/4 cup Unsweetened Cocoa Powder
1 cup Whipping Cream
1 teaspoon Pure Vanilla Extract

1. Bake cake according to instructions in 2-8 inch round pans. Allow to cool and set aside.

2. In a small bowl, combine gelatin and cold water and allow to stand about 1 minute. While gelatin is softening, bring 2 Tablespoons water to a boil in the microwave. Whisk into the softened gelatin and allow to cool a little.

3. 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. Prepare ganache.


8 oz Semi-Sweet Chocolate
8 oz Heavy Cream

Combine chocolate and heavy cream in a microwave-safe bowl. Heat for 2 minutes and stir. Heat for an additional 1-2 minutes or until chocolate is fully melted and can be whisked into the cream. Scrape the sides and bottom of the bowl to make sure all the chocolate is melted.

Assemble the Cake
With a serrated knife level the cake. Place one layer on the serving plate and spread 1/2 of the chocolate mousse over the cake. Sprinkle with Scor bits. Place second layer of cake on top of Scor bits.

Pour ganache over the top, allowing it to drip down the sides. Sprinkle with additional Scor bits and refrigerate until ready to serve.


  1. Oh wow this is an intense cake. I'd dig right in!

  2. This is insane! I would be so happy if I had this in my house right now.


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