Irresistible Caramel Mousse Cake
A delightful dessert combining rich chocolate and creamy caramel, perfect for any occasion.
Ingredients
For the caramel
- 1 cup Granulated Sugar Ensure it’s clump-free for smooth melting.
- 5 tablespoons Unsalted Butter Allows for better salt control.
- ½ cup Heavy Cream Use at room temperature to prevent seizing.
- 1 teaspoon Sea Salt Enhances the flavor of caramel.
- 1 teaspoon Vanilla Extract Opt for pure extract for best flavor.
For the cake
- 1 cup All-Purpose Flour Necessary for a classic texture.
- ½ cup Natural Cocoa Powder Use high-quality cocoa for depth.
- 1 teaspoon Baking Soda Aids in rising for a light cake texture.
- ½ teaspoon Baking Powder Ensures the cake is fluffy.
- ½ teaspoon Kosher Salt Balances sweetness.
- 1 Large Egg Room temperature is ideal.
- ¼ cup Vegetable Oil Keeps the cake tender.
- ¼ cup Sour Cream Yogurt can be a substitute.
- ¼ cup Whole Milk Can be swapped with almond milk.
- ½ cup Hot Coffee Enhances chocolate flavor.
For the mousse and topping
- 1 cup Cream Cheese Should be at room temperature.
- ½ cup Salted Caramel Sauce Use homemade or store-bought.
- 1 cup Whipping Cream Provides a light texture.
- ⅓ cup Salted Caramel Sauce For drizzling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour your cake pan.
- In a saucepan over medium heat, combine the granulated sugar and butter. Stir until melted and smooth. Remove from heat and slowly add in the heavy cream, sea salt, and vanilla extract. Set aside to cool slightly.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and kosher salt.
- In another bowl, combine the egg, vegetable oil, sour cream, whole milk, and hot coffee. Mix well until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until combined. Then fold in the cooled caramel mixture.
Baking
- Pour the batter into the prepared cake pan. Bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely in the pan.
Mousse Preparation
- While the cake is cooling, in a separate bowl, beat the cream cheese until smooth. Slowly add the salted caramel sauce and beat until fully combined.
- In another bowl, whip the cream until stiff peaks form. Gently fold the whipped cream into the caramel mixture until smooth.
Assembly
- Once the cake has cooled, cut it in half horizontally. Spread a layer of the caramel mousse between the two cake halves.
- Frost the top and sides of the cake with the remaining mousse. Drizzle with additional salted caramel sauce before serving.
Notes
Serve the Caramel Mousse Cake chilled, garnished with extra whipped cream or chocolate shavings. Store the cake in an airtight container in the refrigerator. It stays fresh for about 3-4 days.