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Irresistible Caramel Mousse Cake That Will Wow Your Taste Buds

Irresistible Caramel Mousse Cake That Will Wow Your Taste Buds

This Irresistible Caramel Mousse Cake combines rich chocolate layers with creamy caramel, making it a must-try dessert for any occasion.
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Prep Time 1 hour
Cook Time 28 minutes
Cooling Time 6 hours
Total Time 7 hours 28 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Caramel
  • 1 cup Granulated Sugar Ensure it’s clump-free for smooth melting.
  • 5 tablespoons Unsalted Butter Allows for better salt control.
  • ½ cup Heavy Cream Use at room temperature to prevent seizing.
  • 1 teaspoon Sea Salt Enhances the flavor of caramel.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best flavor.
For the Cake
  • 1 cup All-Purpose Flour Necessary for a classic texture.
  • ½ cup Natural Cocoa Powder Use high-quality cocoa for depth.
  • 1 teaspoon Baking Soda Aids in rising for a light cake texture.
  • ½ teaspoon Baking Powder Ensures the cake is fluffy.
  • ½ teaspoon Kosher Salt Balances sweetness.
  • 1 Large Egg Room temperature is ideal.
  • ¼ cup Vegetable Oil Keeps the cake tender.
  • ¼ cup Sour Cream Yogurt can be a substitute.
  • ¼ cup Whole Milk Can be swapped with almond milk.
  • ½ cup Hot Coffee Enhances chocolate flavor.
For the Mousse
  • 1 cup Cream Cheese Should be at room temperature.
  • ½ cup Salted Caramel Sauce Use homemade or store-bought.
  • 1 cup Whipping Cream Provides a light texture.
Final Touch
  • ⅓ cup Salted Caramel Sauce For drizzling on top.

Equipment

  • Heavy-bottom saucepan
  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Hand Mixer

Method
 

Step-by-Step Instructions
  1. Make the Caramel: Heat the sugar in a saucepan, stirring until a rich amber color. Add butter, cream, salt, and vanilla, then cool for 1 hour.
  2. Preheat and Prepare the Pan: Preheat oven to 350°F. Grease and line a springform pan.
  3. Mix the Dry Ingredients: Sift together flour, cocoa powder, baking soda, baking powder, and kosher salt in a mixing bowl.
  4. Whisk the Wet Ingredients: In another bowl, whisk egg, oil, sour cream, milk, and vanilla until smooth.
  5. Combine Coffee with Wet Ingredients: Gradually stir in hot coffee.
  6. Combine Wet and Dry Mixtures: Fold dry ingredients into wet mixture until just combined.
  7. Bake the Cake: Pour batter into pan and bake for 25-28 minutes. Let cool in the pan for 10 minutes.
  8. Whip the Cream for Mousse: Whip heavy cream until stiff peaks form.
  9. Blend Cream Cheese and Caramel: Blend cream cheese with chilled caramel until smooth.
  10. Fold in the Whipped Cream: Gently fold whipped cream into cream cheese mixture.
  11. Assemble the Cake with Mousse: Spread mousse over cooled cake and refrigerate for at least 6 hours.
  12. Drizzle and Serve: Drizzle salted caramel sauce over the mousse before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 95mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 35gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Ensure all dairy ingredients are at room temperature and allow the cake to cool completely before topping with mousse.

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