Twix Valentine's Cake

Votes: 2

Time: 3 hours plus cooling time
Complexity: easily
Servings: 12 - 14

This cake, like the sweet Twix couple, combines cookies, caramel, and milk chocolate. And its huge bonus is a layer of the most delicate chocolate mousse. For the layers, you'll need a ready-made chocolate cake mix. Bake the layers, layer them with mousse and ganache, then top with boiled condensed milk, sprinkle with crushed shortbread cookies, and decorate with Twix sticks. Your heart will be in the crosshairs with every bite.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 package 468 g of dry chocolate cake mix (+ any additional ingredients needed)
7 g unflavored gelatin
1 cup of sugar
4 large egg yolks
1 and 3/4 cups heavy cream
1 and 3/4 tbsp. milk chocolate granules
32 standard Twix sticks (16 packs)
1 cup boiled condensed milk
1 cup crushed shortbread cookies (120g cookies)
Special equipment: springform pan with a diameter of 22 cm.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: cake mix, milk chocolate, chocolate chips (granules), condensed milk, shortbread cookies, eggs, cream, gelatin

Cooking the dish according to the recipe:

Preheat oven to 350°F (175°C). Spray a springform pan with cooking spray.

Mix the dry mixture according to package directions and bake in the prepared pan until a toothpick inserted into the center comes out clean, about 35 minutes. Let cool in the pan for 10 minutes, then remove from the pan and place the cake on a wire rack to cool completely, about 1 hour.
Cut the cake in half horizontally to create two 22cm diameter cakes. Place the bottom half of the cake back into the springform pan and seal it. Wrap the other half in plastic wrap and set aside.

Meanwhile, prepare the mousse.Place the gelatin in a small bowl. Pour in 1/4 cup warm water and let sit for 5 minutes. In a large heatproof bowl set over a saucepan of simmering water, whisk together the sugar, egg yolks, and 1/2 cup heavy cream (the bottom of the bowl should not touch the water). Heat, whisking constantly, until thick and pale yellow, 6-8 minutes. Add the gelatin and whisk until completely dissolved. Add 1 cup chocolate chips and stir until smooth. Remove the saucepan from the heat.
In a large bowl, beat 1 cup heavy cream with a mixer on medium speed until stiff peaks form, 2-3 minutes. Fold into the chocolate mixture and pour over the cake in the pan. Refrigerate the mousse for 2 hours or overnight.
Pour the remaining 1/4 cup heavy cream into a small microwave-safe bowl and heat until just simmering, about 1 1/2 minutes. Place the remaining 3/4 cup chocolate chips in a medium heatproof bowl and pour the hot cream over them. Let sit for 5 minutes, then stir until smooth. Set aside 1/4 cup ganache and pour the rest over the mousse. Smooth with a rubber spatula and refrigerate until the ganache sets, about 15 minutes. Top with the second cake layer.
Trim 1 inch (2.5 cm) off each Twix stick, then cut the cut pieces in half. Remove the cake from the pan and place it on a cake stand or platter. If necessary, re-melt the reserved ganache in the microwave for 30 seconds (you want a thick, spreadable consistency). Spread 2 tablespoons of ganache on the backs of long sticks and attach them in a circle to the sides of the cake, like a fence. Drizzle the remaining 2 tablespoons of ganache over the Twix sticks on the cake. Refrigerate until the ganache sets and the sticks adhere firmly, about 15 minutes.
Spread boiled condensed milk on top of the cake, spread it out, and sprinkle with crushed shortbread cookies. Arrange the remaining Twix pieces on top in a target-shaped pattern. Refrigerate until ready to serve.