Posted on June 2, 2016 by Sheryl
Copycat Disneyland Darth by Chocolate Recipe: EIGHT layers of chocolate! That’s right I said eight! I had no idea when I ordered the Darth by Chocolate dessert in Disneyland’sTomorrowland that I would be having the best little dessert in the park. Chances are if you had this chocolate lovers dream Star Wars inspired dessert. You want it again! Now you can have it at home anytime of year!
One bite of this delicious little treat and I knew my mission was to go home and make my own. So….if Disneyland or Disney World isn’t on your vacation list this year don’t worry you can still enjoy some of the magic at home.
The Disneyland Version of Death by Chocolate Dessert
This is how they are served to you at Disneyland. In little cups with a layer of red velvet cake, dark chocolate mousse, chocolate cake, milk chocolate mouse, crumbled chocolate cookies, ganache, chocolate sprinkles and more crushed cookies. All topped with a chocolate Darth Vader and lightsaber.
How to Make Copycat Disneyland Darth by Chocolate Recipe
LAYERS
This Darth by Chocolate Recipe is made in a trifle dish. Scroll down to see how to make it in small cups like Disneyland.
RED VELVET CAKE AND DARK CHOCOLATE MOUSSE
The bottom layer is Red Velvet cake. I started with an 8-inch piece of cardboard and cut it so that it would fit in the bottom of the dish. Then I laid it on top of the cake, cut around and placed it in the bottom.
DARK CHOCOLATE CAKE
Chocolate cake came next. Since the dish is not straight up and down the chocolate cake layer was a little bit larger then the red velvet cake. So make sure to take note and measure before cutting.
CHOCOLATE MOUSSE AND OREO COOKIES
Spread a layer of chocolate mousse over the top of the dark chocolate cake. Sprinkle crumbled Oreo cookies on top.
A thick and creamy chocolate ganache was poured over the cookies. Then the toppings, chocolate sprinkles and more crumbled Oreo Cookie Thins.
DARTH VADER TOPPER—FUN!
For fun I added a Darth Vader cake topper and a cupcake topper lightsaber. Watch the video below to hear Darth Vader!
How to Make Copycat Disneyland Darth By Chocolate in a Cup
Transforming this death by chocolate dessert into min form is easy.
• Instead of using 2 (8 inch) baking pans, use 2 (9×13 inch) baking pans.
• Once the cakes are cooled, cut small cake rounds to fit the cups (remember the cups are smaller at the bottom and get larger as you go up the cups. You’ll need two sizes of round cutters. MAKE SURE THE CAKE IS COLD BEFORE YOU CUT IT. This will help your cake stay together.
MORE COPYCAT DISNEYLAND RECIPES
8 DISNEYLAND COPYCAT CHURRO RECIPES 2. COPYCAT DISNEYLAND HAND PIES 3. COPYCAT DISNEYLAND TIGGER TAILS 4. MORE DISNEYLAND RECIPES
Yield: Serves 12
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Recreate your favorite Disneyland treat at home!
Ingredients
For the Red Velvet Cake:
- 2 cups dry red velvet cake mix
- 2/3 cup water
- 3 tablespoons vegetable or canola oil
- 2 large eggs
For the Chocolate Fudge Cake:
- 2 cups dry chocolate fudge cake mix
- 2/3 cup water
- 3 tablespoons vegetable or canola oil
- 2 large eggs
For the Dark Chocolate Mousse:
- 1 (8 ounce) tub of cool whip or any frozen whipped topping
- 1 (3.56 ounce) box dry Hershey's Special Chocolate pudding mix
- 1/4 cup dark chocolate ice cream syrup
For the Chocolate Mousse:
- 1 (8 ounce) tub of cool whip or any frozen whipped topping
- 1 (3.56 ounce) box dry Hershey's Chocolate pudding mix
For the Chocolate Ganache:
- 1 1/3 cups chocolate chips
- 1/2 cup whipping cream
For the Cookie Layer:
- 25 Oreo Cookie Thins, crushed
For the Topping:
- 2 tablespoons chocolate sprinkles
- 10 Oreo Cookie Thins, crushed
Instructions
For the Red Velvet and Chocolate Fudge Cake:
- Preheat oven to 350 degrees.
- Spray TWO 9-inch round cake pans with non stick cooking spray.
- Pour ONE cake mix into a medium mixing bowl, add the water, oil and eggs.
- Mix until combined.
- Pour into ONE prepared cake pan.
- Repeat the above with the other cake mix.
- Bake BOTH cakes for 30 minutes or until when touched in the center the cake springs back.
- Cool in pans 10 minutes, take out and place on a wire cooling rack to cool completely.
- Wrap each cake in plastic wrap and foil; place in the refrigerator at least 2 hours.
TIP: This will help your cake to stay together while you cut it to fit the trifle dish.
For the Dark Chocolate Mousse:
- In a medium bowl mix together the whipped topping, dry pudding mix and chocolate syrup until combined.
For the Chocolate Mousse:
- In a medium bowl mix together the whipped topping and dry pudding mix until combined.
For the Chocolate Ganache:
- Add chocolate into a medium microwaveable bowl; pour cream over and microwave until hot (about 1 minute).
- Stir until chocolate is melted and glossy.
For the Cookie Layer:
- Place cookies in a zip top bag and crush using a heavy object.
TO ASSEMBLE:
- Use a piece of round cardboard (I started with an 8-inch piece I found on the cake decorating aisle at Walmart) and cut to fit the bottom of the trifle dish.
NOTE: The trifle dish is smaller at the bottom then towards the top.
- Once you get the piece of cardboard to fit in the bottom of the dish, lay it on the top of the red velvet cake; use a sharp knife and cut around the edge.
- Place in the bottom of the trifle dish.
- Spoon the dark chocolate mousse on top of the red velvet cake.
- Using the same process; cut the chocolate fudge cake to fit the trifle dish and place on top of the dark chocolate mousse.
TIP: Press down the fudge cake so that it has contact with the mousse.
- Top the fudge cake with the chocolate mousse.
- Add crushed cookies.
- Spread chocolate ganache over cookies.
- Add the sprinkles and more crushed cookies.
- Store in the refrigerator.
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