Caramel Mousse Chocolate Cake (Print Version)
# Ingredients:
→ Salted Caramel
01 -
Granulated sugar (1 cup)
02 -
Unsalted butter (5 tablespoons, room temperature)
03 -
Heavy cream (½ cup, room temperature)
04 -
Sea salt (1 teaspoon)
05 -
Vanilla extract (1 teaspoon)
→ Chocolate Cake
06 -
All-purpose flour (1 cup)
07 -
Granulated sugar (1 cup)
08 -
Unsweetened cocoa powder (¼ cup plus 2 tablespoons)
09 -
Baking soda (1 teaspoon)
10 -
Salt (½ teaspoon)
11 -
Large egg (1)
12 -
Buttermilk (½ cup)
13 -
Vegetable oil (½ cup)
14 -
Vanilla extract (1 teaspoon)
15 -
Hot coffee (½ cup)
→ Caramel Mousse
16 -
Cream cheese (1 cup, room temperature)
17 -
Salted caramel sauce (½ cup, cooled)
18 -
Heavy cream (1 cup, cold)
19 -
Vanilla extract (1 teaspoon)
→ Topping
20 -
Salted caramel sauce (⅓ cup)
# Instructions:
01 -
Heat sugar in heavy-bottom pan until melted and caramelized. Add butter and cream carefully, stir in salt and vanilla. Refrigerate until thick
02 -
Mix dry ingredients, then add wet ingredients except coffee. Mix well, then stir in hot coffee. Bake in lined springform pan at 300°F for 25-30 minutes
03 -
Whip heavy cream with vanilla until stiff peaks form. Beat cream cheese with caramel until smooth, then fold in whipped cream
04 -
Spread mousse over cooled cake. Refrigerate 6 hours or overnight until set
05 -
Top set cake with remaining caramel sauce, spreading evenly
# Notes:
01 -
Can use store-bought caramel sauce
02 -
Coffee is essential for enhancing chocolate flavor
03 -
Keeps in refrigerator up to 4 days
04 -
Can be frozen up to one month