Chocolate Mousse Cake (Print Version)
# Ingredients:
→ Salted Caramel
01 -
1 teaspoon sea salt
02 -
5 tablespoons unsalted butter (softened)
03 -
1 cup granulated sugar
04 -
½ cup heavy cream (at room temp)
05 -
1 teaspoon vanilla extract
→ Chocolate Cake
06 -
½ cup buttermilk
07 -
½ teaspoon salt
08 -
1 large egg
09 -
1 cup all-purpose flour
10 -
1 teaspoon baking soda
11 -
½ cup vegetable oil
12 -
1 cup granulated sugar
13 -
1 teaspoon vanilla extract
14 -
¼ cup + 2 tablespoons unsweetened cocoa powder
15 -
½ cup hot coffee
→ Caramel Mousse
16 -
½ cup salted caramel sauce (chilled)
17 -
1 teaspoon vanilla extract
18 -
1 cup cold heavy cream
19 -
1 cup cream cheese (softened)
→ Topping
20 -
⅓ cup salted caramel sauce
# Instructions:
01 -
In a heavy pan, cook the sugar until it melts and takes on a caramel color. Slowly add butter and cream while mixing well, then stir in the salt and vanilla. Chill in the fridge until it thickens.
02 -
Combine all dry items, then mix in wet ones except coffee. Once smooth, stir in the coffee. Pour into a springform pan lined with parchment paper. Bake at 300°F for 25-30 minutes.
03 -
Whisk the cold heavy cream with vanilla into firm peaks. Mix cream cheese with caramel until silky, then gently fold in the whipped cream.
04 -
Spread the mousse evenly over the cooled cake. Let it set by chilling in the fridge for at least 6 hours or overnight.
05 -
Use the remaining caramel to coat the chilled cake evenly.
# Notes:
01 -
Ready-made caramel sauce can be a shortcut.
02 -
Coffee highlights the chocolate taste.
03 -
Can refrigerate for up to 4 days.
04 -
Best frozen for no more than a month.