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Home » My Latest Recipes

Caramel Mousse Cake Recipe

Jun 1, 2022 · 13 Comments

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This Caramel Mousse cake recipe makes the perfect light dessert. It’s made with a rich chocolate cake soaked in a sugar syrup, filled with a a creamy caramel mousse a topped with a chocolate glaze. Make this dessert the day before you want to serve it so it sets up properly.

caramel mousse cake for dessertswithstephanie.com

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Jump to:
  • Instructions
  • Storage
  • FAQs
  • 📋 Recipe

The caramel mousse made for this dessert is also great for cake fillings, parfaits, filling chocolate shells and so many other sweet uses. The airy texture of the mousse pairs nicely with crunchy additions such as roasted nuts and crunch cookie bits.

Instructions

gelatin in bowl
Sprinkle gelatin over cold water
whisked egg yolks in bowl
Place egg yolks in a heat-proof bowl. Whisk lightly to combine.
making caramel sauce
Heat granulated sugar over medium heat. Do not stir. Continue heating until it turns an amber color.
adding butter and cream to caramel
Turn heat to low. Add the butter and heavy cream and stir until butter melts. Use caution as mixture may sputter! Remove pan from heat.
adding white chocolate and gelatin to caramel
Add white chocolate and gelatin to the sauce. Stir until both ingredients are fully melted.
tempering eggs with caramel sauce
Temper eggs by pouring one-half cup of hot caramel sauce into eggs, whisking constantly and rapidly.
adding eggs to caramel for mousse
Return pan to stovetop over medium heat. Slowly pour tempered eggs into pan whisking constantly. Continue to whisk rapidly until sauce thickens (approximately 3 minutes).
Cooling caramel in bowl
Pour the sauce into a heat-proof bowl. Allow to cool at room temperature (approximately 30 - 40 minutes).
caramel mousse after adding whipped cream
Whip heavy cream to medium peaks. Gently fold into the cooled caramel mixture.
adding simple syrup to chocolate cake
Place chocolate cake layer in springform pan. Slowly pour syrup over cake.
caramel mousse in springform pan
Pour mousse into pan over top of the chocolate cake layer. Tap pan on counter to release any air bubbles. Place cake in refrigerator for 2 hours or until set.
how to unmold mousse cake
After mousse has set, dip an offset spatula in hot water and run around the inside of the cake pan. Loosen springform pan to unmold cake.
ingredients for chocolate glaze
Place chocolate, butter, water and corn syrup on a bowl. Heat in the microwave in 30 second bursts at 50% power until melted. Stir after each heating.
pouring glaze over caramel cake
Cool glaze for 5 minutes. Pour over top of cake. Push glaze over the cake edges using an offset spatula. Allow glaze to set and move cake to a serving platter.

Storage

The Caramel Mousse Cake requires refrigeration. I recommend removing cake from the fridge approximately half-an-hour prior to serving. This will allow the glaze to soften a bit.

slice of caramel mousse cake on plate

FAQs

How do I make a salted caramel cake?

Add a teaspoon of fine sea salt before allowing the caramel to cool and before adding the whipped cream. Also, consider adding coarse sea salt to the top of the cake for a saltier taste and more visual appeal.

📋 Recipe

slice of caramel mousse cake on plate

Caramel Mousse Cake Recipe

Creamy caramel mousse, chocolate cake and chocolate glaze.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 1 hour hr
Cook Time 35 minutes mins
Resting time 2 hours hrs
Total Time 3 hours hrs 35 minutes mins
Course Dessert
Cuisine caramel mousse cake
Servings 12 servings
Calories 682 kcal

Equipment

  • Stand Mixer or hand mixer
  • 10" round springform pan
  • 9" Round Cake Pan
  • Bowls, measuring cups and spoons
  • Heavy Duty Saucepan
  • Heat-Resistant Spatula

Ingredients
 
 

Caramel Mousse

  • ½ Cup Granulated Sugar
  • 3 Tablespoons Unsalted Butter
  • ½ Cup Heavy Whipping Cream Measure #1
  • 6 Ounces White Chocolate (Use a high quality chocolate)
  • 2 teaspoons Powdered Gelatin
  • 2 Tablespoons Cold Water
  • 3 Large Egg Yolks
  • 1 ½ Cups Heavy Whipping Cream Measure #2

Chocolate Cake

  • ⅓ Cup Cocoa Powder Dutch-processed
  • 1 Cup All-Purpose Flour Sift if necessary to remove any lumps
  • 1 Cup Granulated Sugar
  • 1 tablespoon Corn Starch
  • 1 teaspoon Baking Powder
  • ½ teaspoon Baking Soda
  • 2 Large Eggs Room Temperature
  • ⅓ Cup Vegetable or Canola Oil
  • ⅔ Cup Brewed Coffee, cooled may replace with water

Simple Syrup

  • 1 Cup Granulated Sugar
  • 1 Cup Water

Chocolate Glaze

  • 8 Ounces Semi-sweet chocolate
  • ¾ Cup Unsalted butter, room temperature
  • 2 Tablespoons Light corn syrup
  • 1 Tablespoon Water

Instructions
 

Chocolate Cake

  • Note - Bake the cake and cool before starting the caramel mousse
  • Preheat oven to 350℉ (180℃)
  • Prepare a 9" cake pan by lining the bottom with parchment paper or greasing the pan.
  • Combine cocoa powder, flour, sugar, cornstarch, baking powder and baking soda in the bowl of a stand mixer. If mixing by hand or with a hand mixer, combine ingredients in a large mixing bowl.
    ⅓ Cup Cocoa Powder, 1 Cup All-Purpose Flour, 1 Cup Granulated Sugar, 1 tablespoon Corn Starch, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda
  • Add oil and eggs and mix until combined.
    2 Large Eggs, ⅓ Cup Vegetable or Canola Oil
  • Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
    ⅔ Cup Brewed Coffee, cooled
  • Bake for 28 - 30 minutes, or until a toothpick inserted in the center of the cake comes out clean.
  • Place cake on a rack and allow to cool completely.
  • Remove cake from pan after cooling. Slice the dome off the cake to create a flat surface.

Simple Syrup

  • Combine granulated sugar and water in a saucepan. Heat over medium heat until sugar is dissolved and the water is just beginning to boil. Set aside to cool.
    1 Cup Granulated Sugar, 1 Cup Water

Caramel Mousse

  • Sprinkle powdered gelatin over cold water. Set aside.
    2 teaspoons Powdered Gelatin, 2 Tablespoons Cold Water
  • Lightly whip egg yolks in a bowl, set aside.
    3 Large Egg Yolks
  • Place granulated sugar in a heavy-bottomed sauce pan.
    ½ Cup Granulated Sugar
  • Begin heating the sugar on medium heat and allow to come to a boil. Do not stir sugar.
  • Continue boiling sugar until it turns an amber color.
  • Turn heat to low and add butter and heavy cream. Use caution as the mixture may sputter. Stir until butter is melted. Note: the sauce may start to separate - just continue to stir until it comes together.
    ½ Cup Heavy Whipping Cream, 3 Tablespoons Unsalted Butter
  • Remove from heat and add white chocolate and gelatin. Stir until melted.
    6 Ounces White Chocolate
  • Temper the egg yolks by slowly pouring ¼ of the caramel sauce into the eggs, whisking constantly to prevent eggs from curdling.
  • Place sauce pan on stovetop over low heat. Whisking constantly, pour the tempered eggs gradually into the saucepan. Whisk vigorously until the mixture thickens slightly and reaches 160℉ (71℃).
  • Pour mixture into a large bowl and set aside to allow to cool completely (approximately 30 minutes).
  • Begin whipping heaving cream (measure #2) to medium peaks. Medium whipped cream peaks hold their shape well but the tips curl over slightly when you lift the whisk.
    1 ½ Cups Heavy Whipping Cream
  • Gently fold the whipped cream into the caramel mixture until it's fully blended and no white streaks are visible. Be careful not to fold to much, or you’ll lose the light, fluffy texture.

Assembling the Cake

  • Place cake layer in the center of springform pan. Poke about 20 holes in the chocolate cake with a dinner fork. Evenly brush the cooled simple syrup over the cake.
  • Pour caramel mousse over chocolate cake in the springform pan. Smooth the top with an offset spatula. Tap gently on the counter to release any air bubbles.
  • Place cake in refrigerator for 2 hours or until mousse is fully set.

Unmold the Cake

  • Dip a knife or offset spatula into a cup of hot water and run the knife around the inside of the springform pan. Gently release the spring on the pan. Place cake on a wire rack and prepare chocolate glaze.

Chocolate Glaze

  • Place chocolate, butter, corn syrup and water in a heat-proof bowl. Heat in the microwave for 30 second bursts at 50% power until melted. Stir between each heating. Alternatively, heat over a pot with simmering water and stir often (note: bottom of bowl should not touch the water).
    8 Ounces Semi-sweet chocolate, 2 Tablespoons Light corn syrup, 1 Tablespoon Water, ¾ Cup Unsalted butter, room temperature
  • Allow glaze to cool slightly (5 - 10 minutes). Pour glaze over top of cake. Push glaze down the sides of the cake using an offset spatula.
  • Allow glaze to set and move to a serving platter.

Notes

Use caution when making the caramel. Hot sugar can may cause burns if it comes in contact with skin.

Nutrition

Calories: 682kcalCarbohydrates: 57gProtein: 7gFat: 49gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 164mgSodium: 218mgPotassium: 260mgFiber: 3gSugar: 44gVitamin A: 1145IUVitamin C: 0.3mgCalcium: 107mgIron: 2mg
Keyword cake fillings, cake frostings, caramel, caramel mousse, creamy mousse, dessert parfaits, easy caramel mousse, easy mousse
Tried this recipe?Let us know how it was!

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Reader Interactions

Comments

  1. Content For Food Bloggers says

    June 27, 2024 at 11:57 pm

    5 stars
    This Caramel Mousse Cake recipe is divine! The layers of rich chocolate cake and creamy caramel mousse topped with a smooth chocolate glaze sound irresistible. Thanks for sharing such a detailed and delicious recipe!

    Reply
  2. Beth says

    June 27, 2024 at 5:12 pm

    5 stars
    This cake was so good. When I first saw this, I wasn't sure if I'd be able to do it. It's actually very easy, and the texture and flavors are so worth giving it a try. It's going to be a permanent fixture in my dessert rotation.

    Reply
  3. Lavanda Michelle Williams says

    November 20, 2023 at 11:10 am

    5 stars
    Your Caramel Mousse Cake recipe is a game-changer! 😍 The layers of chocolatey goodness and that caramel mousse are a match made in dessert heaven.

    Reply
  4. Amanda Wren-Grimwood says

    September 21, 2023 at 10:29 am

    5 stars
    My family really enjoyed this cake. Thought it might be tricky but the easy to follow instructions helped.

    Reply
    • dessertswithstephanie says

      September 21, 2023 at 3:02 pm

      Amanda, thank you for taking the time to leave a review on the cake. Yes, it is much easier to create than it may seem.

      Reply
  5. Dannii says

    September 21, 2023 at 10:18 am

    5 stars
    The caramel in this was incredible. A delicious indulgent dessert.

    Reply
  6. april says

    June 17, 2023 at 3:43 am

    5 stars
    Oh my goodness this is so yummy. Probably my favorite. Can't wait for more!

    Reply
  7. Ivan Carlo Jose says

    June 16, 2023 at 9:28 am

    5 stars
    I love that your recipe is so easy to follow, especially with the pictures for each of the steps. I love caramel cakes so we would definitely try this at home.

    Reply
  8. Linda S says

    June 14, 2023 at 2:47 pm

    5 stars
    All of the step by step pictures were really helpful! Thank you

    Reply
    • dessertswithstephanie says

      June 14, 2023 at 3:08 pm

      Linda, thank you for letting me know the instructions were helpful!

      Reply
  9. Stacy says

    June 14, 2023 at 12:25 pm

    5 stars
    Amazing recipe! The whole family loved this cake

    Reply
    • dessertswithstephanie says

      June 14, 2023 at 3:07 pm

      Stacy, thank you for stopping by to leave a review! So happy your family enjoyed the cake recipe.

      Reply
  10. Ally says

    September 19, 2022 at 2:13 pm

    5 stars
    Oh my! This was so creamy and tasty.

    Reply
5 from 8 votes (6 ratings without comment)

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Welcome to Desserts With Stephanie. I hope you enjoy your visit. All the recipes and techniques I discuss on this site have been fully tested in my bakery for more than 15 years. Let's have some fun in the kitchen and put a smile on someone's face with a little sweetness.

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