Mucky Mousse Cake Recipe

June 26, 2015 1 By muckfestms

Every year, Chicago Pastry Chef Aaron Manuyag creates a special “muck inspired” dessert that MuckFest® MS Muckers can make and enjoy at home. (Remember last year’s Muck Pie? YUM.) This recipe was created with the home baker in mind. We promise it is simple, even though it seems like there are a lot of steps! 


Shopping List

  • Vanilla Cake Mix
  • Milk Chocolate – 18.5 ozs/531 grams
  • Cream – 15 ozs/425 grams
  • Cream (to whip) – 30 ozs/850 grams
  • Rice Krispies – 4 cups
  • Dark Chocolate – 1 cup-1.75 cups
  • Sugar – 3 cups
  • Water – 1.5 cups
  • Fruit Preserves (jam flavor of your choice)
  • Caramel Sauce (Chef likes Trader Joe’s salted caramel)


Vanilla Cake

Begin making the vanilla cake. You can make any recipe of vanilla cake you prefer, even boxed cake mix! Pour your cake batter into a standard half-sheet pan (13x18in). Your goal should be to have a cake that is about 1 inch thick. Cool the cake completely, and then freeze it.  Once it has been frozen, use either a 6-inch cake ring or a small plate to cut out 4 identically-sized circles.


Chocolate Mousse Recipe

  • Milk Chocolate – 18.5 ozs/531 grams
  • Cream – 15 ozs/425 grams
  • Cream (to whip) – 30 ozs/850 grams

Put the chocolate in a bowl. Bring the cream to a boil, and then pour it over the chocolate. Let the cream sit for a few minutes until the chocolate begins to melt. Then, mix the two ingredients together until it is homogenous. While you’re letting the chocolate cool down, whip the 30ozs/850 grams of cream until it has stiff peaks. When the chocolate mixture has cooled down, fold in all the whipped cream. Transfer the chocolate mousse into a pastry bag.

Chocolate Crunchies

  • Rice Krispies – 4 cups
  • Dark Chocolate – 1 cup-1.75 cups

Toast the Rice Krispies in a 300 degree oven for about 45 minutes, making sure to shake the pan every 15 minutes to evenly toast the cereal.

When the cereal is cooled, melt the chocolate in a microwave for about 30 seconds. Use a spatula to move the chocolate around and get it all melted (DO NOT OVERHEAT). When the chocolate is completely melted, add all the cereal and toss the two together until the Rice Krispies are coated. Then, spread the mixture onto a sheet tray and let the chocolate set up.

Chocolate Crunchies

Simple Syrup

  • Sugar – 3 cups
  • Water – 1.5 cups

Add the sugar and water into a small pot, bring it to a boil, and then cool it down.


Choose a base on which you want to build the cake. For reference, the chef used a 6 inch cake ring and some acetate (firm, clear plastic sheet, like the screen projector sheets from the office supply store). If you don’t have a cake ring or acetate, that’s okay…your cake might be a little messy, but who cares…it will still be delicious.


Take 3 of the cake circles and brush them generously with the simple syrup. Grab the small jar of fruit preserves (any flavor works). Chef used Fig Jam, because figs pair great with chocolate. Then, take the jam and spread it over the 3 cake circles that have the simple syrup.




Place the first cake circle on the base with the jam side up. 



Next, pipe a ½ inch thick layer of chocolate mousse on top of the jam.



Then crumble some of the chocolate krispies on top of the mousse.



Repeat this step 2 more times with the other cake layers.


Take the last cake circle that hasn’t been touched and put it on top of the last mousse layer.


In a small bowl, heat 1 cup of the caramel sauce with 1/2 cup of dark chocolate in the microwave. This takes 15-30 seconds. Be careful, or this will become too hot and might burn.




When you have mixed the sauce all together, dump it right on top of the cake and cover the entire top cake layer.



Once the caramel has set up a bit, pile on the rest of the chocolate crunchies.


Put the entire cake in the freezer, and let it completely set. If you have used the cake ring and acetate, remove it once you have frozen the cake.


Temper the cake in the fridge and ENJOY!


Aaron Manuyag is a Chicago pastry chef and baker. He was trained at the French Pastry School of Chicago and currently works at Nico Osteria, on Chicago’s Gold Coast. He is originally from Oxnard, California.