Caramel Mousse Cake
This caramel mousse cake is divine! Super chocolaty, topped with easy dreamy salted caramel mousse. It's a match made in cake heaven!!
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
- ½ cup natural cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 large egg
- ¼ cup whole milk
- ¼ cup vegetable oil
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
- ½ cup hot coffee can also mix 1 teaspoon instant espresso powder with ½ cup hot water
Caramel Mousse
- 1 cup cream cheese brick style, full fat, 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 350F°. Line a 9 inch springform cake pan with parchment paper. Use a stand mixer or handheld mixer for the next steps.
- Place the flour, sugar, cocoa powder, salt, baking powder, and baking soda in a large bowl and beat until fully combined.
- In a separate bowl beat together the egg, oil, sour cream, milk, and vanilla. Add it to the dry mixture, and beat until combined.
- Add the hot coffee, mix until completely combined. Making sure to scrape the bottom of the bowl.
- Pour into the cake pan, bake for 25-28 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.
Tried this recipe?Leave a comment below and tag @stir.taste.smile on social.