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chocolate caramel mousse cake

Chocolate Caramel Mousse Cake

4.74 from 15 votes
This Chocolate Caramel Mousse Cake is an elegant and delicate dessert perfect for celebrating the fall season. Chocolate with salted caramel is a combination that is very appreciated worldwide. This mousse cake surely puts these two flavors in value in a very delightful way. 
Servings 10 servings
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
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Ingredients
  

Cocoa Brownie Layers

  • 2 eggs
  • 2/3 cup (135g) sugar
  • 1/2 tsp (2g) salt
  • 1/2 cup (110g) vegetable oil
  • 1 tsp (5g) vanilla extract
  • 1/2 cup (60g) unsweetened cocoa powder
  • 1/2 cup (62g) all-purpose flour

Milk Chocolate Mousse

  • 6 oz (180g) milk chocolate
  • 5 oz (145g) whipping cream
  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30ml) cold water
  • 7 oz (200g) whipping cream (35% fat) , chilled

Caramel Mousse

For Salted Caramel Sauce

  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) water
  • 1 tbsp (14g) butter , at room temperature
  • 1/4 cup (60g) whipping cream
  • 1/4 tsp (1g) salt

For Mousse

  • 1/2 tbsp (5g) gelatin powder
  • 2 tbsp (30ml) cold water
  • 1 ⅓ cup (320g) whipping cream

Caramel Glaze

  • 1/4 cup (50g) sugar
  • 1 tbsp (15ml) water
  • 3 tbsp (45g) whipping cream
  • 1 tbsp (14g) butter , at room temperature
  • 1/2 tsp (3g) vanilla extract
  • 1/4 tsp (1g) salt

For Decoration

  • chocolate ganache
  • mini chocolate rocks

Instructions
 

Prepare the cocoa brownie layers.

  • Preheat the oven to 350F (180C). Grease and line two 8-inch (20cm) springform pans with parchment paper.
  • In a bowl whisk eggs with sugar and salt until well combined. Incorporate oil and vanilla extract.
  • Sift the flour and cocoa powder and whisk to fully incorporate.
  • Divide the batter into the prepared pans.
  • Bake for 10-12 minutes until a toothpick inserted into the center comes clean or with few moist crumbs attached.
  • Let cool completely.

Prepare milk chocolate mousse.

  • In a heatproof bowl add the milk chocolate and 5 oz (145g) whipping cream. Place the bowl over a saucepan with simmering water, over low heat, until all the chocolate is melted.
  • Meanwhile, dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the melted chocolate mixture. Let the chocolate mixture cool completely at room temperature.
  • Whip the remaining 7 oz (200g) chilled whipping cream until soft peaks form. Add melted milk chocolate mixture and mix until well combined.

Start assembling the cake.

  • Place the first chocolate cake on a serving platter and place a cake ring around the cake lined with an acetate sheet.
  • Pour the chocolate mousse over the brownie and freeze for about 20-30 minutes to set slightly.

Meanwhile prepare the caramel mousse.

  • Prepare the salted caramel sauce. Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
  • Add the cream. It will bubble a little bit.
  • Cook for about 1 minute constantly stirring with a wooden spoon until smooth.
  • Remove from heat and add butter and salt. Stir well until smooth. Pour into a bowl and set aside to cool.
  • Prepare the caramel mousse. Dissolve gelatin in cold water and let it swell for about 5 to 10 minutes. Place the gelatin over low heat just until the gelatin dissolves and pour it over the caramel sauce.
  • Whip the remaining 1 1/3 cup (320g) whipping cream until soft peaks form. Add caramel mixture and mix until well combined.

Assemble the cake.

  • Cut the second layer of cake with a 7-inch (18 cm) cake ring. Place on top of the chocolate mousse.
  • Cover with caramel mousse and smooth the top. Refrigerate for 4-6 hours to set.

Prepare the caramel glaze.

  • Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a caramel color.
  • Add the cream. It will bubble a little bit.
  • Cook for about 1 minute constantly stirring with a wooden spoon until smooth.
  • Remove from heat and add butter, salt and vanilla extract. Stir well until smooth.
  • Pour the caramel on top of the cake and swirl to spread evenly. Refrigerate for at least 30 minutes to set.
  • Decorate with chocolate ganache and mini chocolate rocks. Enjoy!

Video

Nutrition

Serving: 1 servingCalories: 581kcalCarbohydrates: 44.6gProtein: 6.9gFat: 44.2gSaturated Fat: 22.3gCholesterol: 128mgSodium: 227mgPotassium: 254mgFiber: 2.8gSugar: 33.2gCalcium: 102mgIron: 2mg
Calories: 581kcal
Course: Dessert
Cuisine: American
Keyword: caramel, chocolate, mousse cake