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.
The cake consists of two layers of moist cocoa brownie, two layers of mousse and a caramel topping. For the mousse layers, there is a milk chocolate mousse and a salted caramel one. I chose a salted caramel topping as it adds more caramel flavor to the cake. It also balances the combination of flavors in such a way that none of them is overpowering.
How to make the chocolate caramel mousse cake.
This recipe may seem to have a lot of steps, but each step is easy and quick to prepare. First, you have to prepare the cocoa brownie layers and let them cool completely.
Once cooled, you can prepare the milk chocolate mousse. I use milk chocolate rather than semisweet chocolate for the mousse this time, to make the cake more balanced. But if you want a more intense chocolate flavor, feel free to use semisweet chocolate.
Pour the milk chocolate mousse over the first brownie layer. Freeze for about 30 minutes or until the caramel mousse is prepared.
Next, you must prepare a salted caramel sauce for the caramel mousse. Add dissolved gelatin in the caramel sauce and combine the mixture with whipped cream.
Cut the second layer of cake to be a bit smaller than the first one to create a beautiful presentation. You can also consider leaving it as is and simply placing it on top of the milk chocolate mousse.
Spread the caramel mousse over the second layer of cake. Refrigerate for at least 4 hours or even overnight to set completely.
Now it is time to prepare the salted caramel glaze on top. Pour it immediately over the cake and swirl to spread evenly on top of the cake. Refrigerate for at least 30 minutes to set.
Decorate the cake as desired and hope you will enjoy this delicate cake as much we we did.
Other chocolate and salted caramel desserts you may like.
If you like pairing chocolate with salted caramel you may also like this Chocolate Salted Caramel Layer Cake decorated with an impressive caramel sail on top. You may also like this Chocolate Caramel Lava Cake topped with fleur de sel for an unforgettable experience. This Banana Caramel Chocolate Mousse Cake is another mousse cake that enhances these two flavors into a pleasant experience for your taste buds. This Walnut Caramel Mousse Cake is also one of the best caramel mousse cakes that you can ever prepare combining caramel with walnuts and coffee.
Hope you will try this Chocolate Caramel Mousse Cake and don’t forget to share the photos with me on Instagram if you try it out.
YOU MAY ALSO LIKE:
Chocolate Caramel Poke Cake
Chocolate Salted Caramel Tart
Caramel Chocolate Truffles
Pecan Caramel Mousse Cake
Snickers Mousse Cake
Cherry Puff Pastry Cake with Caramelized White Chocolate Frosting
Chocolate Caramel Lava Cake
Caramel Pecan Pumpkin Roll
Caramel Apple Crisp Cheesecake
Apple Walnut Caramel Cake
Caramel Carrot Cake
Chocolate Caramel Bars
Caramel Apple Cheesecake Bars
Chocolate Macarons with Salted Caramel Filling
Flourless Chocolate Cake with Salted Caramel Mousse
Chocolate Caramel Mousse Cake
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 â…“ 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
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
The taste is amazing. I think I did something wrong with the glaze. The instructions state to pour the glaze immediately over the cake. My 8 hour chilled cake started to melt a bit and the caramel clumped together instead of moving smoothly like the video. Any suggestions of what happened?
Hello. Great recipe. Can I make it ahead and freeze it? Thank you.
Yes. This cake freezes really well.
Thank you!