Shelly's Recipe

ROCKY ROAD MOUSSE CAKE

Category: Layered Desserts

Crust
1 1/4 cups fine vanilla wafers crumbs
1/4 cup sugar and unsweetened cocoa powder
5 1/2 tbsp unsalted butter, melted

Mousse
3 tbsp unflavored gelatin
1 cup plus 2 tbsp cold water
1 cup sugar
1/2 cup unsweetened cocoa powder
1/4 tsp salt
1 1/2 cups strong brewed coffee
1 tbsp vanilla
1 1/2 cups chilled heavy cream
3/4 cup coarsely chopped walnuts or cashews
1 1/2 small marshmallows
3/4 cup coarsely chopped semi-sweet chocolate

1/4 cup coarsely chopped walnuts or cashews

Crust: In a bowl, stir together crust ingredients until combined. Press the mixture into the bottom of a buttered 10 inch springform pan and chill the crust, cover with foil.

Mouse: In a small bowl, sprinkle the gelatin over 1/2 cup cold water and let soften for 5minutes. In a small saucepan, stir together the next 4 ingredients and remaining 1/2 cup plus 2 tbsp cold water, bring the mixture to a boil for 1 minute. Remove from heat and stir in the softened gelatin, stirring until the gelatin is dissolved, then stir in the vanilla. Transfer the mixture to a large bowl and chill, covered, stirring occasionally, until it is the consistency of a pudding, do not let is solidify.

In a chilled bowl, beat the cream until soft peaks form, fold the whipped cream into the gelatin mixture and fold in the nuts, the marshmallows and chocolate. Pour into the crust and smooth the top; sprinkle with the nuts and chocolate. Chill the cake, covered, at least 24 hours. Let cake stand at room temperature for 45 minutes before cutting and serving. Good with ice cream.