Chocolate Decadence Cake

By Eat More Chocolate Team      

June 29, 2015

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This is a dessert served on the Carnival Cruise ships. The Mocha Crunch Cake, and just as rich…and decadent. They aren’t kidding when they named this dessert, it really is chocolate decadence. No better way to describe it.

  • Prep: 2 hrs
  • Cook: 40 mins
  • 2 hrs

    40 mins

    2 hrs 40 mins



Make the Cake

Sift dry ingredients into a bowl, stir, and then add the remaining ingredients. Beat with a whisk until smooth, scraping down bowl. Pour into a greased and floured round 8” pan. Bake at 350 for 40 minutes or until tester inserted in center comes out clean or with a few moist crumbs. Cool five minutes on rack in pan, then remove from pan to cool completely, about 1-2 hours.

Make the Mousse

Gently melt semisweet chocolate in a double boiler or microwave; stir in whipping cream. Cool. When cool enough that butter will not melt, beat in butter. Stir in rum. In large bowl beat egg yolks and sugar on high speed for 5 minutes or until very light; fold into chocolate mixture. In large bowl beat whipping cream until soft peaks form; fold into chocolate mixture. Line an 8” round baking pan with enough plastic wrap that it comes over the sides; spread mousse into pan. Place cake top side down on top of the mousse and press down to make sure that every part of the cake is in contact with the mousse and that the top is flat. Cover with plastic wrap and refrigerate overnight.

Make the Chocolate Sauce

Place the chocolate in a food processor or blender. Heat the milk until steaming hot, then turn on the food processor and, while running, pour the hot milk through the feed tube. Blend until smooth and allow to cool.

Place cake plate upside down on top of the cake, then flip over. Lift the cake pan off the cake (you may have to wiggle it or have someone hold down on the plastic wrap “handles” while you lift the pan). Remove plastic wrap; spread chocolate sauce over the top and refrigerate for at least ten minutes. Cut into 16 slices; serve with a dollop of whipped cream and strawberry sauce.

*Veronica’s note: I only make this cake once every three or so years, so I can’t recall my previous experiences with the mousse very well, but this time I had problems with the mixture wanting to get too thick every time I let it sit so I could beat eggs or beat whipped cream. To soften it back up before adding those elements, I just rebeat it with the same hand-held mixer I had just used on the eggs or whipped cream, then folded them in. I’m not sure if this is usual or if I overheated my chocolate (which can make chocolate thicker if it doesn’t altogether seize up) so I wanted to mention it just in case others had this difficulty. It is surmountable so do not despair! 🙂



1 cup Alll-purpose flour

1 cup Sugar

1/2 cup Cocoa powder

1 tsp Baking powder

1/2 tsp Teaspoon salt

1 cup Milk (coconut milk can be used as a substitute)

1/4 cup Vegetable or canola oil

1/4 cup Warm water

1 count Egg

1 tsp Vanilla


1 lb Semisweet chocolate, chopped

2 tbsp Heavy whipping cream 6 tablespoons unsalted butter, softened ¼ cup Myers rum 6 egg yolks

6 tbsp Unsalted butter, softened ¼ cup Myers rum 6 egg yolks

1/4 cup Myers rum 6 egg yolks

6 count Egg yolks

1/2 cup Granulated Sugar

1 1/2 cups Heavy whipping cream

For Serving

Strawberry Sauce Whipped Cream ½ cup granulated sugar 1 ½ cups heavy whipping cream

1/2 cup Granulated sugar

1 1/2 cup Cups heavy whipping cream

Chocolate Sauce

1 cup Whole milk 3 ounces semisweet chocolate, chopped (about 1/2 cup chips) 1 teaspoon butter, softened

3 oz. Semisweet chocolate, chopped (about 1/2 cup chips) 1 teaspoon butter, softened

1/2 cup Chocolate Chips

1 tsp Butter