Mousse Chocolate Caramel (Print Version)
# Ingredients:
→ Salted Caramel
01 -
White sugar (1 cup)
02 -
Butter, unsalted (5 tablespoons, softened)
03 -
Cream, heavy (½ cup, at room temp)
04 -
Sea salt (1 tsp)
05 -
Vanilla (1 tsp)
→ Chocolate Cake
06 -
Flour, all-purpose (1 cup)
07 -
Sugar, granulated (1 cup)
08 -
Cocoa powder (¼ cup + 2 tablespoons, unsweetened)
09 -
Baking soda (1 tsp)
10 -
Salt (½ tsp)
11 -
Egg, large (1)
12 -
Buttermilk (½ cup)
13 -
Oil, vegetable (½ cup)
14 -
Vanilla (1 tsp)
15 -
Strong hot coffee (½ cup)
→ Caramel Mousse
16 -
Softened cream cheese (1 cup)
17 -
Chilled salted caramel (½ cup)
18 -
Cold heavy cream (1 cup)
19 -
Vanilla extract (1 tsp)
→ Topping
20 -
Salted caramel sauce (⅓ cup)
# Instructions:
01 -
Melt sugar in a sturdy pan over heat until liquid turns golden. Stir in butter followed by cream slowly—watch for splatter. Add vanilla and salt, mix, then let it chill in the fridge until it's thicker.
02 -
Stir dry stuff together, then add everything wet except the hot coffee. Blend until smooth. Gently pour in coffee and mix. Pour batter into a prepared springform pan lined with parchment paper and bake at 300°F for around 25–30 minutes.
03 -
Beat cold whipped cream with vanilla until it's thick and holds its shape. Mix softened cream cheese with caramel until smooth, then carefully combine the whipped cream in batches.
04 -
Spread mousse evenly over the cooled cake layer. Stick the cake in the fridge for a minimum of 6 hours or let it sit overnight to firm up.
05 -
Drizzle or spread caramel sauce on the finished cake evenly to complete the treat.
# Notes:
01 -
A premade caramel option works perfectly fine.
02 -
Coffee adds depth to the chocolate flavor.
03 -
Store in the fridge for up to 4 days.
04 -
Cake can be frozen and saved for a month.