Savor the richness of this Caramel Mousse Cake! Crafted without gelatin and featuring a creamy cream cheese base, it promises a sumptuous texture that delights with every bite. Pairing luscious chocolate cake layers with velvety salted caramel mousse, this dessert is a heavenly treat!
Caramel Mousse Cake
Ingredients
- Salted Caramel:
- 1 cup granulated sugar
- 5 tablespoons unsalted butter, at room temperature
- 1/2 cup heavy cream, at room temperature
- 1 teaspoon sea salt
- 1 teaspoon vanilla extract
- Chocolate Cake:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/4 cup plus 2 tablespoons unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee
- Caramel Mousse:
- 1 cup cream cheese, softened
- 1/2 cup salted caramel sauce, cooled
- 1 cup heavy cream, chilled
- 1 teaspoon vanilla extract
- Caramel for topping:
- 1/3 cup salted caramel sauce
Instructions
- Salted Caramel Sauce:
- Heat sugar in a heavy-bottom saucepan over medium-low heat until it caramelizes to a deep color.
- Remove from heat and slowly add butter and heavy cream while stirring. Stir in sea salt and vanilla extract off the heat.
- Let cool in the refrigerator until thickened.
- Chocolate Cake:
- Preheat the oven to 300°F and line a 9-inch springform cake pan with parchment paper.
- Whisk together dry ingredients in a large bowl. Add egg, vegetable oil, vanilla, and buttermilk, beating until combined. Mix in hot coffee.
- Bake for 25-30 minutes. Cool completely.
- Caramel Mousse:
- Beat heavy cream and vanilla until stiff peaks form. In another bowl, beat cream cheese and caramel until smooth.
- Gently fold whipped cream into the cream cheese mixture.
- Assembly:
- Spread mousse over the cooled cake. Refrigerate for at least 6 hours or overnight until set.
- Pour 1/3 cup salted caramel on top and spread evenly. Enjoy the decadence!
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