Chocolate Mousse Crunch Cake

Wow, I've been a slacker. I haven't posted in months! Well, I'm finally back.

I made this cake last week for the first time. It was delicious, (our friend Josh went back for seconds), and as he said, it looks like a "retauraunt quality" cake. I took this from "Our Best Bites". Here is the link to the original recipe, complete with pictures. I'll also share it here, with the couple of slight variations I made.

Chocolate Mousse Crunch Cake

1 package Duncan Hines Devil's Food Cake (Or other favorite chocolate cake recipe. I used this one, baked in two round pans.)
1 recipe (give or take a little) chocolate ganache (here is the link to their "Super Easy Chocolate Ganache" recipe)
Crushed Heath bars or a bag of chocolate-covered Heath bits
1 tsp. unflavored gelatin
1 Tbsp. cold water
2 Tbsp. boiling water (just heat in a small bowl in your microwave)
1/2 c. sugar
1/4 c. unsweetened cocoa powder
1 c. whipping cream
1 tsp. vanilla

Bake cake according to cake mix/recipe directions in two 8-inch round pans. Allow to cool and set aside. This can be done several days in advance; just freeze the cakes when you're done.
In a small bowl, combine gelatin and cold water and allow to stand for about 1 minute. While gelatin is softening, bring 2 Tbsp. water to boil in the microwave. Whisk into the softened gelatin and allow to cool slightly.
In a medium mixing bowl, combine sugar, cocoa powder, whipping cream, and vanilla. Beat with an electric mixer until medium-stiff peaks form. Mix in gelatin mixture and refrigerate for 30 minutes.

Prepare ganache (if you haven't already) according to directions.
With a serrated knife (or cake leveler), carefully slice the dome-iest part of each cake layer off so the layers are level. Place one layer on the serving plate and spread about 1/2 (I used a little more) of the chocolate mousse over the cake. (I spread a layer of ganache over the bottom layer before putting the mousse on.) The rest of the mousse can just be eaten right out of the bowl :) Sprinkle with Heath bits.
Place second layer on top of Heath bits.
Spoon ganache over the top layer, allowing it to drip down the sides. (They give more instructions on this on the Our Best Bites blog link above.) Sprinkle with additional Heath bits and refrigerate until ready to serve.