Decadent Chocolate Mousse Bliss Cake

Begin by preparing the bottom layer, the cake. Preheat your oven and bake the devil's food cake mix according to the package instructions using two round pans. Once baked, allow them to cool completely. Select one of the layers to use as the base; discard or save the second layer for another use. Position the chosen cake layer at the bottom of a cheesecakes or springform pan. Press down gently to flatten the cake, ensuring an even base.

For the second layer, the chocolate mousse, combine semi-sweet chocolate chips and cream cheese in a microwave-safe bowl. Microwave in 20-second intervals until melted and fully combined, then allow the mixture to cool slightly. In a separate bowl, soften the Knox unflavored gelatin in cold water for about 1 minute, then add boiling water and stir until completely dissolved. Let this mixture cool as you whip 3/4 cup of heavy cream with 1/2 teaspoon of sugar until soft peaks form. Gradually add the cooled gelatin to the cream while whipping until stiff peaks are reached. Gently fold one quarter of the whipped cream into the chocolate mixture until smooth, then carefully fold in the remaining whipped cream. Spread this chocolate mousse layer evenly atop the cake base and refrigerate while you prepare the next layer.

Now, create the third layer: the custard. In a mixing bowl, beat 3 egg yolks until they become light and fluffy. Add 1/4 cup of granulated sugar, 3 tablespoons of flour, and 1 teaspoon of gelatin, beating until fully incorporated. In a saucepan, bring 1 1/4 cups of heavy cream and 1 teaspoon of vanilla extract to a quick boil. Slowly whisk a small portion of the hot cream into the egg mixture to temper the eggs, then gradually mix in the remaining cream. Pour the custard mixture through a fine mesh strainer back into the saucepan. Cook over low heat, continuously stirring until the custard thickens. Allow it to cool slightly, then pour over the chocolate mousse layer and place in the freezer to set while preparing the final layer.

For the fourth layer, the icing, combine 2 tablespoons of butter and 1 1/2 cups of heavy cream in a pot and bring to a gentle boil. Pour this hot mixture over the remaining 18 ounces of semi-sweet chocolate chips, letting it sit for 5 minutes. Stir until deliciously smooth, then let it cool until it thickens slightly. Once the custard has set in the freezer, carefully remove the cake from the freezer. Remove the collar from the pan and pour some of the icing on top, using a spatula to spread it evenly across the top and sides of the cake. While the icing is still wet, press semi-sweet chocolate chips around the sides of the cake. For an exquisite touch, melt 1/2 cup of white chocolate chips in the microwave and swirl them into the icing for a beautiful marbled effect.

Finally, refrigerate the cake for a few hours to allow all the layers to meld together. Serve chilled and enjoy this decadent dessert that’s perfect for celebrating life’s special moments!