Mousse Cake Delight (Print Version)
# Ingredients:
→ Salted Caramel
01 -
Butter, unsalted (5 tablespoons, softened)
02 -
Heavy cream (½ cup, softened)
03 -
Vanilla (1 teaspoon)
04 -
Sugar (1 cup)
05 -
Sea salt (1 teaspoon)
→ Chocolate Cake
06 -
Granulated sugar (1 cup)
07 -
Cocoa powder, unsweetened (¼ cup plus 2 tablespoons)
08 -
Salt (½ teaspoon)
09 -
All-purpose flour (1 cup)
10 -
Vanilla (1 teaspoon)
11 -
Egg, large (1)
12 -
Baking soda (1 teaspoon)
13 -
Vegetable oil (½ cup)
14 -
Buttermilk (½ cup)
15 -
Hot coffee (½ cup)
→ Caramel Mousse
16 -
Cold heavy cream (1 cup)
17 -
Vanilla (1 teaspoon)
18 -
Salted caramel sauce (½ cup, cooled down)
19 -
Cream cheese (1 cup, softened)
→ Topping
20 -
Salted caramel (⅓ cup)
# Instructions:
01 -
Warm sugar in a strong, flat pan until it melts and turns golden. Pour in butter, then slowly add cream, mixing in salt and vanilla at the end. Let it sit in the fridge until it thickens up.
02 -
Combine the dry stuff first, then blend the wet ingredients, saving coffee for last. Stir in the hot coffee. Bake in a springform pan lined with parchment at 300°F for about 25 to 30 minutes.
03 -
Whip the chilled cream with vanilla until fluffy. Beat the caramel together with cream cheese until smooth, then gently fold in the whipped cream.
04 -
Smooth the caramel mousse over the cooled cake. Chill in the fridge for at least six hours, or let it set overnight.
05 -
Spread caramel on top of the set cake for the final touch.
# Notes:
01 -
Premade caramel sauce is fine to use
02 -
A touch of coffee makes the chocolate taste bolder
03 -
Store in the fridge for up to 4 days
04 -
Good in the freezer for as long as a month