Imagine a giant-sized Twix bar, that’s exactly what this Twix Mousse Cake is, but with a gourmet touch! This delicious cake is made with layers of chocolate cake, caramel sauce, shortbread cookie, and a creamy chocolate mousse topped with a layer of milk chocolate. A showstopper dessert!
I’m a big fan on a Twix bar, it’s the perfect treat. It’s chocolatey, and caramel-y, and has all the right textures. So I thought, why not turn it into a mousse cake? I mean, that’s the only reasonable thing to do, right?
If you’re a fan of chocolate-themed mousse cakes, check out my Ferrero Rocher Mousse Cake!
Before we begin, I must tell you that this cake does have quite a few components and is more of a “celebration dessert” than an “everyday dessert”. It contains a total of five individual components – chocolate cake, salted caramel sauce, shortbread cookie, chocolate mousse, and the final chocolate layer.
Each component is very simple to make on its own, but the whole cake is definitely a labour of love (yet totally worth it!). Plus, some of the components can be made ahead so you can easily make the cake over two days with minimal effort.
This cake is also perfect for a celebration or party as it can be made the night before and just completed on the day of your event, which will save you a lot of time.
Now that that is out of the way, let’s get into each of the components of this Twix Mousse Cake.
Note about pans: I have used an 8×8″ pastry frame to make this mousse cake, but it is easily adaptable to be made in other dishes. A springform pan would work great for this cake as you can easily remove it from the pan once it’s set. However, if you do not have a springform pan, you can also make and serve it Tiramisu-style in a square or rectangle glass dish. If using this method, you will not un-mould the cake from the pan, instead you will serve it directly from the dish you set it in. It may not look as nice, but it will still taste delicious.
Whichever pan you choose to use, make sure you bake your cake and shortbread layer in the same pan to make the layering process easy.
Chocolate Cake
As this technically a cake, the very first layer is a simple chocolate cake. I have used by super easy one-bowl basic chocolate cake recipe that comes together in less than 15 minutes and uses simple ingredients.
Here’s are the steps for making the chocolate cake.
- Make the buttermilk substitute: If you don’t have buttermilk, use this easy substitute instead. Mix 1 tablespoon of vinegar with the milk and let it sit for 10 minutes until the milk splits.
- Bloom the cocoa powder: Add the cocoa and coffee powder into hot water and mix until they are well combined. This process enhances the chocolate and coffee flavors and makes the cake more rich and chocolatey.
- In a bowl, add all the dry ingredients (flour, baking powder, baking soda, salt) and sugar, and mix until combined. Then add the buttermilk, oil, egg, and vanilla and mix until fully combined.
- Finally add the bloomed cocoa mixture and mix until you have a smooth batter. Bake the cake for 15 minutes in the same pan that you will be using for assembling the mousse cake. Make sure the cake layer is not more than 1.5-2 inches in thickness.
Shortbread Cookie
The shortbread cookie in a Twix bar is probably the most important part. It gives that perfect texture and pairs beautifully with the caramel and chocolate, which is why this layer is an absolute must for this cake, too.
The shortbread layer sits between two layers of caramel and provides the chewy+crunchy texture to the cake. Best part? It’s made with ONLY four ingredients – butter, icing sugar, and flour.
Here are the steps for making the Shortbread Cookie Layer.
- In a bowl, whisk the softened butter until it’s pale and creamy. Add the icing sugar and salt and mix until the butter is light and fluffy.
- Now add the flour gradually while whisking and mix until you have a thick dough. Transfer the dough to the pan and bake for 20-30 minutes until completely set.
- The cookie layer can be made a day before assembly. Make sure to tightly wrap it in plastic and store in the refrigerator.
Salted Caramel Layer
This is probably the layer that will intimidate everyone the most, but trust me when I say that this is one of the easiest caramel recipe you will find. It’s made with only five ingredients – sugar, water, cream, butter, and salt, and comes together in less than 20 minutes.
Here are the steps for making the Salted Caramel Layer.
- Add the sugar and water in a saucepan. VERY IMP: DO NOT mix the sugar and water with a spoon as this may cause crystallization, Swirl the pan around the make sure all the sugar is covered with water. Place the saucepan on medium heat and let the caramel cook, swirling every few minutes. Remember, no spoons!
- Use a wet pastry brush to gently brush the sides of the pan after every swirl to clean out any crystals so that your caramel does not get grainy. This step is optional but highly recommended.
- Once the sugar turns medium-dark amber (be careful not to burn it), carefully add the warm cream and whisk until combined, then cook for 1-2 minutes. Add the butter and whisk until combined, and cook for another minute.
- Remove from the heat and add the salt and whisk until combined. Once the caramel has cooled down, use a stick blender or a regular blender to blend the caramel sauce. This allows the butter to emulsify properly with the cream and sugar, resulting in a smooth and shiny caramel sauce.
- The caramel sauce can be made a day before assembly and stored in an airtight container.
Milk Chocolate Mousse
Now for the star of the show – the chocolate mousse. If you know me, you know I love a good mousse. It’s one of the simplest yet most sophisticated desserts you can make and it doesn’t even require any baking! I have used my easy chocolate mousse recipe for this cake that comes together in less than 30 minutes and is made with only four ingredients – milk chocolate, liquid whipping cream, milk, and gelatin*
Note on gelatin: I use gelatin in my mousse recipe as it results in a stable structure that’s needed for layered desserts. However, I know that many people may not be comfortable with using gelatin due to Halal or vegetarian issues. I personally use Halal gelatin as it’s easy to find in stores around me. If you live in the west, you will likely find it in South Asian or Middle Eastern stores.
If you can’t find Halal gelatin or don’t want to use animal products, you can skip the gelatin in the mousse. However, please know that the mousse will not be able to hold its shape as well as it would with gelatin and it will soften easily once it’s out of the fridge. If you are not using gelatin, I recommend making this cake Tiramisu style so that you don’t have to un-mould it from any pan (which will be harder to do with a softer mousse).
Here are the steps for making the chocolate mousse.
- Bloom the gelatin: In a bowl, add ice-cold water and sprinkle the gelatin into it. Mix immediately and let it set in the fridge for 10-15 minutes. This process activates the dormant gelatin powder.
- Mix the milk and cream in a saucepan and heat it until it almost starts boiling, meanwhile place the chocolate in a heat-proof bowl.
- Pour the hot cream mixture on top of the chocolate, let it sit for 1-2 minutes so that the chocolate can melt from the heat, then whisk until the melted chocolate is fully combined with the cream.
- Add the bloomed gelatin and whisk it into the ganache while it’s still hot. If the mixture is not hot, the gelatin will not dissolve properly and result in a grainy texture of the mousse. Set the ganache aside to cool down to room temperature.
- Meanwhile, whisk the mousse to medium peaks, don’t over mix it as it will be further mixed with the chocolate mixture. Over mixing at this step will cause the cream to split in the next step.
- Once the ganache has cooled down, pour it into the whipped cream gradually while folding it in with a silicon spatula. Fold the ganache gently until everything is fully combined. You should have a creamy and airy mousse. Make sure not to over mix or you will knock out the air from the mousse, resulting in a dense mousse instead of a fluffy one.
- Make the mousse only when all the layers are ready to be assembled.
Assembly
- Place the chocolate cake layer at the bottom, and add a layer of the caramel sauce on top. Don’t make it too thick as there will be another layer of caramel sauce in the cake.
- Place the shortbread cookie layer on top, then top it with another layer of the caramel sauce.
- Pour the chocolate mousse on top of the caramel layer and even out the top using an off set spatula.
- Let the mousse cake chill in the fridge for 6-8 hours (if serving Tiramisu-style) or overnight (if it has to be un-moulded from a springform pan or pastry frame)
- Once chilled, un-mould the cake (if using a frame or springform pan) and pour melted milk chocolate on top. Spread it around evenly, making sure all the edges are covered. Use your spatula to create the classic Twix bar pattern on top by creating soft ridges once the chocolate it set a little.
- Un-moulding tip: To make the un-moulding process easier, gently blowtorch the sides of the pan, the cake should come off very easily due to the heat. Make sure to apply only minimal heat or the cake will melt.
This is one of those cakes that looks bakery-level but once you make it, you will realize that it’s actually quite simple! If you have a celebration coming up, give this recipe a try to impress all your guests.
Let’s get started!
Twix Mousse Cake
Equipment
- 8×8" rectangle pastry frame or 8" springform pan read notes for making it Tiramisu-style in a dish
- Electric Whisk
- Hand whisk
- silicon spatula
- Offset spatula
- Regular or Stick Blender
- Saucepans
Ingredients
Chocolate Cake
- 125 ml full-fat milk + 1 tbsp vinger or buttermilk
- 38 grams cocoa powder
- 1/2 tsp coffee powder
- 120 grams all-purpose flour
- 100 grams white sugar
- 100 grams brown sugar
- 1 tsp baking powder
- 3/4 th tsp baking soda
- 1/2 tsp salt
- 1 egg
- 60 ml neutral oil
- 1 tsp vanilla essence
- 125 ml boiling water
Salted Caramel Sauce
- 25 ml water
- 100 grams white granulated sugar
- 90 ml liquid whipping cream
- 25 grams unsalted butter
- 1/2 tsp sea salt
Shortbread Cookie
- 112 grams unsalted butter softened
- 1/2 tsp vanilla essence optional
- 45 grams icing sugar
- 1/4 th tsp salt
- 120 grams all-purpose flour
Milk Chocolate Mousse
- 5 grams gelatin powder read notes for substitution
- 25 ml ice-cold water for blooming gelatin
- 70 ml liquid whipping cream/heavy cream for boiling
- 70 ml full-fat milk
- 200 grams milk or semi-sweet chocolate
- 225 ml whipping cream for whipping
- 200 grams milk chocolate for topping
Instructions
Chocolate Cake
- Preheat the oven to 180 degrees Celsius and prepare the cake pan (use the same pan you will use for setting the mousse cake) with butter and flour to ensure the cake does not stick while baking and comes out easily.
- Make the buttermilk: Add vinegar to the milk and let it sit for 10 minutes.125 ml full-fat milk + 1 tbsp vinger
- Combine flour, white sugar, brown sugar, baking powder, baking soda, and salt using a hand whisk.120 grams all-purpose flour, 100 grams white sugar, 100 grams brown sugar, 1 tsp baking powder, 3/4 th tsp baking soda, 1/2 tsp salt
- Add the buttermilk, oil, egg, and vanilla essence in the same bowl, and mix on medium speed using an electric or stand mixer until everything is well combined. You will have a thick batter at this point.1 egg, 60 ml neutral oil, 1 tsp vanilla essence
- Mix the cocoa powder and coffee in hot water until fully combined. With the mixer on low, pour the mixture into the batter and keep mixing until the water is well incorporated. Pour the batter into the cake pans and bake for 20-30 mins or until a test toothpick comes out clean from the center.38 grams cocoa powder, 1/2 tsp coffee powder, 125 ml boiling water
- Once the cake has cooled down, remove it from the pan and wrap it in plastic until ready to use.
Salted Caramel Sauce
- Add the sugar and water in a saucepan. Do not use a spoon to mix as it may lead to crystallization. Instead, swirl the pan around and make sure all the sugar is covered with water.25 ml water, 100 grams white granulated sugar
- Cook the caramel on medium heat, swirling every few minutes (no mixing), until it reaches a deep amber color. Use a wet pastry brush to brush off any crystals that form on the side of the pan.
- Once the caramel turns amber, add the warm cream and whisk until combined. Cook for 1-2 minutes, then add the butter, whisk and cook again for 1-2 minutes.90 ml liquid whipping cream, 25 grams unsalted butter
- Remove from heat, add the salt, and let the caramel cool down slightly. Then blend the caramel sauce with a stick or regular blending to better emulsify the butter with the sugar and create a smoother and shinier sauce. Store in an airtight container until ready to use.1/2 tsp sea salt
Shortbread Cookie
- Whip the softened butter on high-speed in a bowl with an electric or stand mixer for 3-4 minutes until it’s pale and creamy. Add vanilla with the butter if using.112 grams unsalted butter, 1/2 tsp vanilla essence
- With the mixer on low, add the icing sugar gradually and whisk until fully combined.45 grams icing sugar
- Sift the flour and salt into the batter and mix on low speed until it fully combines and forms a thick dough. Make sure not to over mix at this step.1/4 th tsp salt, 120 grams all-purpose flour
- Transfer the dough to the baking sheet lined with parchment paper and form a 1/2-inch thick layer of dough (the biscuits will rise while baking). Let the dough chill for 30 mins. Meanwhile, preheat the oven to 150-degree celsius.
- Once chilled, bake the cookies for 20-30 mins, until the sides are golden brown. Wrap the prepared cookie layer in plastic until ready to use.
Milk Chocolate Mousse
- Bloom the gelatin: pour ice-cold water in a bowl and sprinkle the gelatin powder over it. Immediately mix the water until the gelatin water is dissolved, then let it set in the fridge for 15 minutes.5 grams gelatin powder, 25 ml ice-cold water
- Add the chocolate in a heatproof bowl. Add the milk and whipping cream to a saucepan and bring it to a boil. Once it’s hot, pour the milk mixture on the chocolate, let it sit for a minute until the chocolate melts, then whisk together until the chocolate is properly incorporated into the milk mixture.70 ml liquid whipping cream/heavy cream, 70 ml full-fat milk, 200 grams milk or semi-sweet chocolate
- While the mixture is still hot, add the bloomed gelatin and whisk until the gelatin is fully melted and incorporated into the milk mixture. Make sure your mixture is still hot, or the gelatin will not melt properly. Set it aside until it cools down to room temperature.
- In a separate bowl, add the remaining liquid whipping cream and whip it with a hand or electric mixer until it reaches medium peaks.225 ml whipping cream
- Once the milk mixture has reached room temperature, gradually pour it into the whipped cream while folding the mixture gently with a silicon spatula. Do this gently so that the mixture remains light and fluffy.
- Assembly: In your dish, frame, or pan of choice, place the chocolate cake layer at the bottom, spread a thin layer of the salted caramel sauce and top it with the shortbread cookie later. Spread another layer of the caramel on top, followed by a thick layer of the mousse. Let the dessert chill in the fridge for 6-8 hours or overnight.
- Once the mousse is completely set, un-mould it from the pan (if not serving Tiramisu-style from a. dish). Use a blow torch to gently provide heat to the sides of the pan, this allows the mousse to release from the pan easily, but make sure not to add too much heat or it will melt.
- Pour melted milk chocolate on top and spread it across with an offset spatula, making sure all corners are covered. The chocolate layer should be thin for easy cutting. Once the chocolate is set halfway, use the offset spatula to make the classic Twix ridges on top (optional). Let the chocolate shell set completely before cutting the cake.200 grams milk chocolate
Notes
That was a long one, but trust me it’s so worth it! If you like Twix, you will love this dessert.
I hope you give this recipe a try! If you do, let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time!
