In the Kitchen

Dirt Cake

Dirt Cake Jars_Shot (JH 2012)

Dirt Cake originated in Louisiana around 1932. It was said the dessert resembled the banks of the Mississippi River. Today, this is still one of our favorites at our bakery. We make our Dirt Cake in small batches. Each mason jar is layered with our secret recipe dark chocolate mousse, crushed dark chocolate cookie crumbles and sweet vanilla bean whipped cream.

Dirt Cake Layers
Feel free to make your Dirt Cake with more or less of each layer. There is no right or
wrong way in the layering process which makes it part of the fun!


Dark Chocolate Cookie Layer
Crushed Chocolate Cookie Crumbles 2 cups
Unsalted Butter (melted) 6 tbsp
In food processor, pulse the cookie crumbles together with melted butter till its ground down to a sandy consistency.

Dark Chocolate Mousse Layer
Chocolate Mousse or Chocolate Pudding 3 cups

Whipped Cream Layer
Heavy whipping cream 2 cups
Powder Sugar (sifted) 1/4 cup
Vanilla Bean 1 pod scraped

In Kitchen Aid mixer fitted with whisk attachment, on medium speed whip the cream, powder sugar and vanilla bean seeds together till medium peaks form. Whip till cream becomes thick and velvety.

How to Assemble:

Inside a large glass bowl or 2-3 medium size mason jars you will first layer the dark
chocolate cookie crumbles, then chocolate mousse and lastly the whipped cream
alternating the three components till you reach the top of the bowl or jar. You want to end with whipped cream and top it off with a few sprinkles of the dark chocolate cookie crumbles.

Chill the dessert for 1hr serve and enjoy!