Hello everyone! Today we are going to make a very delicious chocolate-caramel mousse cake. I prepared a Snickers cake a couple of years ago, but this time I’m making slight adjustments to the recipe. Mainly, I will be replacing the powder gelatin with 230 Bloom, Platinium Gelatin Sheets.

Cake with “Snickers” mousse

Dough:

• 70 g of flour
• 4 g of baking powder
• 20 g of cocoa
• 1 pinch of salt
• 2 eggs (separate white and yolk, beat separately)
• 80 g of sugar (divide the sugar to beat the yolk and white)
• 1 tsp vanilla
• 40 ml of milk
• 30 ml of olive oil

The dough should be cooked in an 18 cm(7 inch) springform tin for 25-30 minutes. The oven temperature should be 180 C or 355 F. Remove the finished biscuit from the oven and let cool for 10 minutes. Then remove from pan and let cool completely on a wire rack. For the detailed steps please view the video below.

Next, we will prepare cream cheese mousse in a separate bowl.

• 2 sheets of gelatin
• 1 egg yolk
• 30 g of sugar
• 100ml heavy cream
• 1 tsp vanilla
• 80 ml milk
• 100g cream cheese

Place the gelatin sheets in the cold water and leave it for ten minutes. In a saucepan, beat the yolk with sugar until smooth. Then pour in the milk and mix well. Place over medium heat and, stirring vigorously all the time with a whisk. Remove from the heat once the temperature reaches 85°C or 185°F. Squeeze the geatin sheets to remove execces water and add it to the mixture. Stir well until gelatin dissolves. In another bowl whip the cream chease and add the gelatin mixture. Separatly whip the cold heavy cream and add it to main mixture. Mix well and pour it into 18 cm(7 inch) springform tin. Put in the freezer for at least 30 minutes.

Caramel Layer

• 1 gelatin sheet
• 1 tsp caramel extract
• 1 can (375g) caramel or boiled condensed milk
• 100 g peanut

Activate the gelatin sheets as mentioned earlier. Then with a1 tbsp of caramel place it on low heat. Stir until completely dissolved. Lastly add it to the main mixture. Here I boiled 1 can of condensed milk as a replacement for caramel sauce. Pour this mixture on top of the cheesecake layer and place it back in the freezer.

Chocolate mousse layer

• 7 gelatin sheets
• 4 egg yolks
• 60 g of sugar
• 300 ml heavy cream
• 240 g dark chocolate
• 600 ml heavy cream

Bloom the gelatin sheets. Use the first portion of the heavy cream to whisk with the egg yolks and sugar. Place on low heat and continue whisking until it reaches 85°C or 185°F. Remove from the heat, add the gelatin and the chocolate. Mix well and let the mixture cool. Meanwhile start whipping the second portion of the heavy cream. Once it forms stiff peaks, gradually add the chocolate mixture.

Pour 1/3 of the mousse into the bottom of the 8-inch tin (20 cm) and place in the freezer for 10 minutes. Place the frozen caramel-nut filling in the middle, pour the remaining mousse on top, and drown the sponge cake in the mousse. Place the cake in the freezer for 4 hours.

Prepare the chocolate mirror glaze

• 230 g of sugar
• 125 ml of water
• 2 gelatin sheets
• 150g of dark chocolate
• 65 ml heavy cream
• 30 g of cocoa

Pass the glaze through a sieve once while still warm. You can watch the detailed process in the video below.

Please let us know if you liked the recipe or if you have any suggestions. Thank you for reading!

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