I show my love through my food. This month my man has been working his tail feather's off. Usually winter means a lighter work load - but the snow keeps flying and he can't seem to catch much of a break. So tonight I decided to surprise him and the kiddos with a sweet surprise - my version of Chocolate Explosion Cake. This cake features my Grandma T's chocolate cake recipe, homemade chocolate mousse recipe, homemade espresso ganache to help cut through all the sweet, and it is topped with smashed up heath bars! While definitely not a quick dessert to throw together (but a labor of love), it was a 5 star review from the kiddos and hubby!
Ingredients for Chocolate Cake
2 cups - All Purpose Flour
2 cups - Sugar
3/4 cup - Cocoa Powder
2 tsp - Baking Powder
1 1/2 tsp - Baking Powder
1 tsp - Salt
1 1/2 cups - Heavy Cream
1 cup - Oil
3 Eggs
2 tsp - Vanilla
Ingredients for Chocolate Mousse
4 cups - Heavy Cream
1/2 cup - Cocoa Powder (sifted)
2 cup - Powdered Sugar (sifted)
1 tsp - Vanilla Extract
Ingredients for Espresso Chocolate Ganache
2 cups - Semi-sweet Chocolate Chips
1 cup - Heavy Cream
4 tbsp - Butter
1 tbsp - Instant Espresso Powder
1 tsp - Vanilla
2 pinches - Salt
Topping
2 - Standard Size Heath Bars
or
1 cup - Heath Bar Topping
Directions
1) Spray pan non-stick cooking spray unless using nonstick bakeware. Preheat oven to 350 degrees. Also put a large bowl in the freezer (this will be used later for your mousse)
2) In a large bowl sift flour and cocoa. Add sugar, baking powder, baking soda and salt and whisk together.
3) Whisk in heavy cream, oil, eggs, and vanilla until smooth.
4) Divide batter evenly between two pans (I used 9 inch round). Bake at 350 degrees for 30-35 minutes (or until it can past the clean toothpick test).
5) Lay out 4 pieces of wax paper, each about 12 inches long. Using a butter knife, run along the edges of the cake pans, and flip them outside down on the wax paper. Let cool on counter for 10 minutes
6) After 10 minutes using a bread knife cut the cakes in half horizontally to create the four layers. Let cool on counter for an additional 30 minutes.
7) Remove your bowl from the freezer and add 2 cups of heavy cream.
8) Using an electric mixer, mix on high speed until cream becomes frothy with bubbles.
9) Sift in powdered sugar and cocoa powder (you don't have to sift but it makes for a more decadent light mousse) and continue to mix on high speed until soft peaks begin to form.
10) Add vanilla and mix on high until stiff peaks begin to form.
11) Place one piece of the cooled cake on platter. (IMPORTANT: If cake is not yet cool put mousse into fridge - you do not want to put the mousse on a warm cake!) Spoon large amount of mouse onto the cake and spread to edges. Continue layering cake and mousse.
12) Once you have added the top layer of cake use the rest of your mouse to top cake (thicker on top) and lightly frost the sides. Once cake is covered in mousse put cake in fridge.
13) Grab a bowl and pour in your chocolate chips for your ganache. In a small saucepan (not your same chocolate bowl) melt butter over medium heat. Once butter is mostly melted add in heavy cream, vanilla, salt, and espresso powder. Stirring constantly until mixture begins to steam. Remove from heat and pour over chocolate chips.
14) Mix using an electric mixture on high until the mixture is smooth. Let sit for one minute.
15) Remove cake from fridge. Slowly pour the ganache onto the center of the cake, slowly spreading to the edges so the cake becomes engulfed in the ganache.
16) If using heath bars beat with rolling pin until crumbles are represented. If using the heath topping simply just sprinkle onto the top.
17) This cake ends up being HUGE so call your chocolate loving friends on over to enjoy!
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