Caramel Mousse Cake

Caramel Mousse Cake! This cake stands out with its gelatin-free recipe, using cream cheese for a richer, more refined texture. The dense super chocolaty cake paired with the salted caramel mousse is a match made in cake heaven!!

Picture a cake that balances sophistication with indulgence. The Caramel Mousse Cake is a layered cake, featuring rich, moist chocolate cake and a silky, cream cheese-based caramel mousse. The absence of gelatin not only caters to various dietary preferences but also enhances the texture, making it smoother and more luxurious. This chocolate and mousse cake is more than a sweet treat; it's a sophisticated addition to your dessert table!

This dark chocolate mousse cake was inspired by my chocolate cake with chocolate cream cheese frosting, Nutella Cheesecake Brownies and my Chocolate Mascarpone Mousse.

Why you'll love this recipe

• Innovative Use of Cream Cheese: Cream cheese in the mousse elevates the texture and introduces a nuanced flavor making this an easy chocolate mousse cake recipe.
• Flavor Harmony: The timeless combination of chocolate and caramel is always a winner!
• Aesthetic Appeal: The cake's distinct layers and creamy mousse offer a sophisticated beautiful look perfect for any occasion.

Equipment

• Springform Pan
• Electric Mixer
• Heavy bottom saucepan

Ingredients

You'll need the following ingredients for the caramel mousse cake:

• Cream Cheese: Replaces gelatin, offering a creamy texture and refined flavor.
• Caramel: Good quality caramel brings depth to the cake. See my tips for homemade salted caramel. Check out my caramel cheesecake no bake too!
• Chocolate Cake: Provides a moist, rich base.
• Heavy Cream: Introduces lightness to the mousse.
• Coffee: Adds depth to the chocolate cake, making the chocolate flavor pop!
• Vegetable oil: creates a moist cake texture.

See recipe card for quantities.

Substitutions

• Mascarpone for Cream Cheese: For a milder tangy flavor.
• Vanilla Sponge for Chocolate Cake: If you prefer a lighter base that lets the caramel flavor shine more prominently.

This recipe has not been tested with other substitutions. These are just suggestions.

Instructions

Steps showing how to make the chocolate caramel mousse cake:

Step 1: Make the salted caramel sauce first, it needs to cool down before making the mousse.

Step 2: Make the chocolate cake, set aside to cool in the spring form pan. Whip the heavy cream until stiff peaks form, set aside.

Step 3: Beat the caramel sauce and cream cheese until combined and smooth.

Step 4: Fold in the whipped cream until combined, making sure not to deflate the whipped cream.

Step 5: Pour the mousse over the cooled down cake, spreading it out evenly. Place in the refrigerator until cold and set, 6 hours or overnight.

Step 6: After it's setup, top with ⅓ cup of caramel, spreading it out evenly.

Hint: I like to pipe freshly whipped cream on top of the cake to make it look more festive and finished.

Pro tips

• Room Temperature Ingredients: Essential for a smoother blend.
• Gentle Folding: Maintains the mousse's texture.
• Even Layers: Use a springform pan to achieve a clean look.
• Chill Thoroughly: Enhances taste and texture.

Tips for making salted caramel

• The butter and heavy cream MUST be room temperature or slightly heated, if you use cold butter and heavy cream it will seize up.
• In a heavy-bottomed saucepan, heat the sugar over medium-low heat. Do not stir too often; let the sugar melt slowly, stirring occasionally. Look for a deep caramel color; it will turn quickly. Do not go too far, or else it will taste bitter, but it should be a deep color; otherwise, it will lack flavor.
• Take the melted caramelized sugar off the heat, slowly adding the butter and heavy cream while stirring. It will start to bubble and steam; I wear an oven mitt to protect my hand.
• Stir until fully combined; if it seizes up, put it back on the heat to melt back down. Afterward, add the sea salt and vanilla extract off the heat.
• Once it has cooled down, store it in the refrigerator to thicken up.

FAQ

Storage

Refrigerator:

Store in the refrigerator for up to 4 days. I recommend placing plastic wrap directly on the sliced cake to prevent the mousse and cake from forming a crust. Place in and airtight container.

Freezer:

The cake also freezes well, wrapped in plastic wrap and stored in an airtight container for up to one month.

Related

Looking for other recipes like this? Try these:

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📖 Recipe

Caramel Mousse Cake

Amanda Valsamis

This caramel mousse cake is divine! Super chocolaty, topped with easy dreamy salted caramel mousse. It's a match made in cake heaven!!

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Refrigeration time for mousse to set up 6 hours hrs

Total Time 7 hours hrs

Course Dessert

Servings 8 slices

Equipment

• ▢
  9 inch springform pan
• ▢
  Handheld mixer
• ▢
  Parchment Paper
• ▢
  Mixing bowls
• ▢
  Rubber Spatula
• ▢
  Heavy bottom saucepan

Ingredients

 

Salted Caramel

• ▢ 1 cup granulated sugar
• ▢ 5 tablespoons unsalted butter room temperature
• ▢ ½ cup heavy cream room temperature
• ▢ 1 teapsoon sea salt
• ▢ 1 teaspoon vanilla extract

Chocolate Cake

• ▢ 1 cup all purpose flour
• ▢ 1 cup granulated sugar
• ▢ ¼ cup plus 2 tablespoons unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ ½ teaspoon salt
• ▢ 1 large egg
• ▢ ½ cup buttermilk
• ▢ ½ cup vegetable oil
• ▢ 1 teaspoon vanilla extract
• ▢ ½ cup hot coffee

Caramel Mousse

• ▢ 1 cup cream cheese room temperature, soft to the touch
• ▢ ½ cup salted caramel sauce cooled down
• ▢ 1 cup heavy cream cold
• ▢ 1 teaspoon vanilla extract

Caramel for topping the cake

• ▢ ⅓ cup salted caramel sauce

Instructions

 

Salted Caramel Sauce

• Make the salted caramel first, it needs to get cold and thick in the refrigerator before making the mousse. You can also use high quality store bought caramel sauce.
• In a heavy bottom saucepan, heat the sugar on medium low heat. Let the sugar melt slowly, with a heat resistant rubber spatula, move the melted sugar from the edges to the center. Keep moving the sugar around until fully melted. You’re looking for a deep caramel color, it will turn quick, do not go too far or else it will taste bitter.
• Take the melted caramelized sugar off the heat, slowly add the room temperature butter and heavy cream while stirring. It will start to bubble and steam.
• Stir until fully combined, if it seizes up put it back on the heat to melt back down. Add the sea salt and vanilla extract off the heat.
• After it’s cooled down, store in the refrigerator to thicken up.

Chocolate Cake

• Preheat the oven to 300F°. Line a 9 inch springform cake pan with parchment paper.
• Place the dry ingredients in a large bowl, whisk until combined.
• Add the egg, vegetable oil, vanilla, and buttermilk to the dry ingredients, beat until well combined.
• Add the hot coffee, mix until completely combined.
• Pour into the cake pan, bake for 30-33 minutes or until a toothpick comes out with a few crumbs. Do not over bake. Set aside to cool.

Caramel Mousse

• Beat the heavy cream and vanilla until stiff peaks form, set aside.
• In a medium bowl, beat the cream cheese and caramel until smooth and combined, there should be no lumps.
• Gently fold in the whipped cream until combined, do not over mix or deflate the whipped cream.
• Making sure the cake is cool, spread the mousse over the cake, evenly distributing it making sure its level on top.
• Place in the refrigerator until cold and set, about 6 hours or overnight.
• Pour the ⅓ cup of salted caramel on top after it's set up. Spread it out evenly.

Notes

The salted caramel sauce on top of the cake to finish is a must! The cake needs that for the caramel flavor to shine. The chocolate cake recipes needs coffee to make the flavors pop! I would not use water if you have access to coffee or instant espresso powder.

Storage:

Refrigerator:

Store in the refrigerator for up to 4 days. I recommend placing plastic wrap directly on the sliced cake to prevent the mousse and cake from forming a crust. Place in and airtight container.

Freezer:

The cake also freezes well, wrapped in plastic wrap and stored in an airtight container for up to one month.

Topping with whipped cream is optional but adds a pretty touch! Top with whipped cream before serving the mousse cake.

 

Chocolate cake recipe adapted from Life Love and Sugar

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