Caramel Chocolate Bar Mousse Cake is a rich, layered dessert that tastes like a gourmet candy bar in cake form. With a chocolatey base, silky mousse center, and gooey caramel layer topped with more chocolate and bits of candy, this cake is the ultimate indulgence. I love how each bite is smooth, sweet, and just a little bit salty—perfect for when I want to impress guests or treat myself to something unforgettable.
Why You’ll Love This Recipe
I love how this cake combines all my favorite textures—soft cake, airy mousse, sticky caramel, and a crisp chocolate topping. It’s a show-stopping dessert that looks like it came from a bakery, but I can make it right in my kitchen. The mousse is light and creamy, balancing the richness of the caramel and chocolate layers. Plus, it’s versatile enough to use different candy bars, so I can switch it up depending on what I have on hand or what I’m craving.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the base:
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Chocolate cake (homemade or store-bought, baked in a round or square pan)
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Optional: chocolate cookie crust or brownie base as an alternative
For the caramel layer:
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Soft caramel candies or caramel sauce
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Heavy cream (to soften the caramels if using candy)
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Pinch of sea salt (for salted caramel flavor)
For the mousse layer:
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Semi-sweet or milk chocolate, chopped
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Heavy cream (divided – for melting and whipping)
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Gelatin (optional, for extra structure)
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Sugar (if using unsweetened chocolate)
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Crushed or chopped caramel chocolate bars (like Twix, Snickers, or Milky Way)
For the topping:
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Melted chocolate or ganache
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Chopped candy bars or toffee bits
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Whipped cream (optional, for garnish)
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Sea salt flakes (optional)
Directions
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I start by baking the cake base and letting it cool completely in the pan. If I’m using a cookie crust or brownie base, I press it into the bottom of a springform pan and chill it until firm.
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I melt the caramel candies with a splash of cream over low heat until smooth, then pour the mixture over the cake base. I spread it evenly and place it in the fridge to set.
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For the mousse, I heat part of the cream and pour it over the chopped chocolate, stirring until smooth. I let it cool slightly.
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In a separate bowl, I whip the remaining cream to soft peaks. I fold the whipped cream into the chocolate mixture gently until fully combined.
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I stir in chopped caramel chocolate bars, then spread the mousse layer over the caramel and smooth the top. I refrigerate it for at least 4 hours, or overnight, until set.
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Once chilled, I top the cake with melted chocolate or ganache and sprinkle more chopped candy bars or toffee bits on top.
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I let the top set before slicing, and I garnish with whipped cream and a sprinkle of sea salt if I want extra flair.
Servings and timing
This recipe makes about 10–12 slices.
Prep time: 30 minutes
Chill time: 4–6 hours (or overnight)
Total time: About 5–7 hours, including chilling
Variations
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I’ve used different candy bars like Rolo, Mars, or even peanut butter cups for new flavor combos.
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For a gluten-free version, I use a flourless chocolate cake or cookie crust made with gluten-free cookies.
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I add a layer of crushed pretzels under the caramel for crunch and saltiness.
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Sometimes I swirl peanut butter into the mousse layer for extra richness.
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To make it no-bake, I skip the cake and use a cookie crust as the base.
storage/reheating
I store the cake in the fridge, covered, for up to 5 days. It actually tastes even better after a day or two when all the layers have settled. I don’t reheat this cake since it’s best served chilled. If I want to freeze it, I wrap slices individually and store them in an airtight container for up to 1 month. I let them thaw in the fridge before serving.
FAQs
Can I use store-bought caramel sauce?
Yes, I often use a good-quality caramel sauce to save time. I just make sure it’s thick enough to hold its shape when chilled.
Do I have to use gelatin in the mousse?
No, but it helps stabilize the mousse if I want clean slices. I’ve made it both ways, and it holds up fine as long as I chill it long enough.
Can I make this cake ahead of time?
Absolutely. I usually make it the day before serving so the layers have time to firm up. It holds well in the fridge for several days.
What kind of chocolate works best?
I use semi-sweet or milk chocolate depending on how sweet I want it. Dark chocolate works too, but I sometimes add a bit more sugar or pair it with sweeter candy bars.
How do I slice it cleanly?
I run a sharp knife under hot water and wipe it between each slice. That keeps the layers neat and the slices smooth.
Conclusion
Caramel Chocolate Bar Mousse Cake is the kind of dessert that turns heads and satisfies every sweet craving. I love the mix of creamy mousse, chewy caramel, and rich chocolate—it’s a full-on flavor experience in every bite. Whether I’m celebrating something special or just treating myself, this cake is always a decadent success.
PrintCaramel Chocolate Bar Mousse Cake
Caramel Chocolate Bar Mousse Cake is a decadent, layered dessert with a chocolate cake or brownie base, silky chocolate mousse, gooey caramel, and a rich chocolate topping. Studded with chopped candy bars and finished with whipped cream or sea salt, it’s a show-stopping treat perfect for special occasions or indulgent cravings.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 5–7 hours (including chilling)
- Yield: 10–12 servings
- Category: Dessert
- Method: No-Bake (plus optional baking)
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the base:
- 1 layer chocolate cake (homemade or store-bought) or brownie base
- Optional: chocolate cookie crust
- For the caramel layer:
- 1 cup soft caramel candies or 3/4 cup caramel sauce
- 2–3 tbsp heavy cream (if using caramels)
- Pinch of sea salt
- For the mousse layer:
- 8 oz semi-sweet or milk chocolate, chopped
- 1 1/2 cups heavy cream (divided)
- 1 tbsp sugar (optional, if using unsweetened chocolate)
- 1 tsp powdered gelatin + 1 tbsp water (optional)
- 1/2 cup chopped caramel chocolate bars (e.g., Twix, Snickers, Milky Way)
- For the topping:
- 1/2 cup melted chocolate or ganache
- 1/3 cup chopped candy bars or toffee bits
- Whipped cream (optional)
- Sea salt flakes (optional)
Instructions
- Bake the cake or brownie base and let it cool in a springform pan. If using a cookie crust, press into the bottom of the pan and chill until firm.
- In a saucepan, melt caramels with cream over low heat until smooth. Stir in sea salt. Pour over the cooled base and chill to set.
- Heat 1/2 cup cream until just simmering, then pour over chopped chocolate. Stir until smooth and cool slightly.
- If using gelatin, bloom it in water, then stir into the warm chocolate mixture until dissolved.
- Whip remaining cream to soft peaks. Fold gently into the cooled chocolate mixture.
- Stir in chopped candy bars. Spread mousse evenly over caramel layer and refrigerate for at least 4 hours or overnight.
- Top with melted chocolate or ganache and sprinkle with candy or toffee bits. Chill until topping is set.
- Slice with a hot knife, wiping between cuts. Garnish with whipped cream and sea salt if desired.
Notes
- Use different candy bars for variety (e.g., Rolo, Mars, peanut butter cups).
- Make gluten-free with a GF cookie crust or flourless chocolate cake base.
- Crushed pretzels under the caramel add crunch and saltiness.
- Add peanut butter swirl to mousse for extra flavor.
- To make it no-bake, skip cake layer and use cookie crust only.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 34g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 85mg