Chocolate cake layers are filled with chocolate mousse and toffee pieces, then covered in a rich, chocolate ganache.
I am headed for the mountains today for our annual family reunion. It’s extended family and always so fun to see cousins and their kids that I only get to see about once a year. And you can’t beat hanging out in the Utah mountains!
I mentioned before that my mom is the one that is in charge of the reunion this year. And let’s just say things have been a little hectic around here lately. It’s not even that I have a lot of responsibilities that she has given me to take of, but I’m going to be happy to see it all come into fruition. Let’s just say there have been quite a few nights lately with very little sleep. I’m hoping to come home on Saturday and to be able to actually go to bed before 1am. Fingers crossed!!
Speaking of my mom – I have to admit something. She made this cake. But I was there when she made it, and I definitely partook in the cake, so I figured it was fair game to blog about, right? 🙂 And since layer cakes are definitely few and far between here on Taste and Tell, I figured it was a great excuse to share one with you all.
I loved this cake for a few reasons. First, if you are looking to wow your guests, this cake is a looker. Second, can you really go wrong with chocolate, filled with chocolate, and then topped with chocolate? Oh yeah – and don’t forget to throw in the layers of toffee pieces! And third – this cake is easy. Super easy. The cake itself starts with just a boxed cake mix, but feel free to use your favorite chocolate cake recipe if you want to. But although the components look difficult, they are all in fact quite easy.
The only problem that came with this cake is that when it is cold, the ganache makes it a little bit harder to slice through the cake without the filling oozing out. But none of us cared much – every last bite of this cake was eaten!
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- 1 package Devil's Food Cake Mix, plus ingredients called for on the box
- crushed Heath bars, or packaged Heath bits
- 1 teaspoon gelatin
- 1 tablespoon cold water
- 2 tablespoons boiling water
- ½ cup sugar
- ¼ cup unsweetened cocoa powder
- 1 cup heavy whipping cream
- 1 teaspoon vanilla
- ½ cup dark or semisweet chocolate chips
- ½ cup heavy cream
- Bake the cake according to the package directions in 2 8-inch round pans. Cool completely.
- Make the mousse: Combine the gelatin and cold water in a small bowl and allow to sit for 1 minute. Whisk the boiling water into the gelatin mixture, then allow to cool.
- In a medium bowl, combine the sugar, cocoa powder, cream and vanilla. Beat until the mixture forms medium-stiff peaks. Beat in the gelatin mixture. Refrigerate for 30 minutes.
- Make the ganache: Combine the chocolate chips and cream in a microwave safe bowl. Heat on high for 3-4 minutes, then stir until smooth. (If the ganache is too thin, refrigerate until it thickens to your desired thickness.)
- To assemble the cake: Using a serrated knife, level the domes off of the cooled cakes. Place one of the cakes on a serving plate. Spread the mousse over the top of the cake. Sprinkle with Heath bits. Place the second cake on top. Spoon the ganache over the top of the cake, allowing it to drip over the sides. Sprinkle with additional Heath pieces. Refrigerate until ready to serve.
More toffee favorites: