Caramel Mousse Cake Recipe
Creamy caramel mousse, chocolate cake and chocolate glaze.
Equipment
- Stand Mixer or
- 9" cake pan
- Bowls, measuring cups and spoons
- Heavy-bottomed saucepan
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 Gelatin Powder
- 2 Tablespoons Cold Water (for dissolving gelatin)
- 3 Large Egg Yolks (save the whites for meringues or omelets!)
- 1 ½ Cups Heavy Whipping Cream Measure #2
Chocolate Cake
- ⅓ Cup Cocoa Powder Use a combination of dark cocoa powder and regular cocoa powder for a richer chocolate taste and appearance
- 1 Cup all-purpose flour
- 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
Simple Syrup
- 1 Cup Granulated Sugar
- 1 Cup Water
Chocolate Glaze
- 8 Ounces Semi-sweet chocolate
- ¾ Cup Unsalted butter, room temperature (6 ounces)
- 2 Tablespoons Light corn syrup
- 1 Tablespoons Water
Instructions
Chocolate Cake
- Preheat oven to 350° F
- Prepare a 9" cake pan by lining the bottom with parchment paper or greasing the pan.
- Combine flour, sugar, cornstarch, salt, 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.
- Add oil and eggs and mix until combined.
- Slowly pour brewed coffee into bowl while continuing to mix, scraping the bowl occasionally. The batter should be smooth.
- 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.
Make the Caramel Mousse
- Sprinkle powdered gelatin over cold water. Set aside.
- Lightly whip egg yolks in a bowl, set aside.
- Place granulated sugar in a heavy-bottomed sauce pan.
- 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 (measure #1). 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.
- Remove from heat and add white chocolate and gelatin. Stir until melted.
- 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° F.
- 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.
- Gently fold into caramel mixture.
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.
Assembling the Cake
- Place cake layer in a 10" springform pan. Poke 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).
- 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.
Nutrition
Calories: 735kcalCarbohydrates: 74gProtein: 6gFat: 48gSaturated Fat: 27gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 133mgSodium: 206mgPotassium: 249mgFiber: 3gSugar: 61gVitamin A: 1101IUVitamin C: 0.3mgCalcium: 103mgIron: 2mg
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