Chocolate Bar-Inspired Layered Chocolate Mousse Cake

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-07-15 · Updated 2026-07-15

A decadent multi-layered chocolate mousse cake combining dark and milk chocolate with a crunchy base and glossy ganache. This french-inspired desserts ready in about 55 minutes layers dark chocolate (70% cocoa), milk chocolate, unsalted butter into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 540 calories and feeds 10, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 150 g dark chocolate (70% cocoa)
• 150 g milk chocolate
• 50 g unsalted butter
• 150 g digestive biscuits
• 600 ml heavy cream
• 50 g granulated sugar
• 3 sheets gelatin sheets
• 1 tsp vanilla extract
• 2 tbsp for dusting cocoa powder

Instructions

1. Step 1: Soak 3 gelatin sheets in cold water for 5 minutes until soft. Crush 150 g digestive biscuits finely and melt 50 g unsalted butter. Stir butter into the crushed biscuits and press firmly into the bottom of an 8-inch springform pan. Chill in the refrigerator for 30 minutes.
2. Step 2: Melt 150 g dark chocolate in a heatproof bowl set over simmering water until smooth. Warm 200 ml heavy cream in a small saucepan until steaming but not boiling. Remove from heat and stir in softened gelatin sheets until dissolved. Fold the cream into the melted dark chocolate gently until combined.
3. Step 3: Whip 200 ml heavy cream with 25 g granulated sugar and 1/2 tsp vanilla extract to soft peaks. Fold the whipped cream into the chocolate mixture carefully to keep it light. Pour this dark chocolate mousse over the biscuit base and smooth the top. Chill for 1 hour until set.
4. Step 4: Repeat step 2 using 150 g milk chocolate and 200 ml heavy cream plus 25 g sugar and 1/2 tsp vanilla extract, without gelatin. Whip another 200 ml heavy cream to soft peaks and fold into the milk chocolate mixture. Pour this milk chocolate mousse over the set dark chocolate layer and smooth the top.
5. Step 5: Refrigerate the entire cake for at least 4 hours or overnight.
6. Step 6: Before serving, melt 50 g dark chocolate with 30 ml heavy cream to make ganache, pour evenly over the top of the cake, and chill until set. Dust with 2 tbsp cocoa powder and slice carefully.