Chocolate Cake with Caramel Mousse (Print Version)
# Ingredients:
→ Salted Caramel
01 -
1 cup of granulated sugar
02 -
5 tablespoons of softened unsalted butter
03 -
½ cup of heavy cream, brought to room temperature
04 -
1 teaspoon of fine sea salt
05 -
1 teaspoon of vanilla extract
→ Chocolate Cake
06 -
1 cup of sugar
07 -
1 cup of general-purpose flour
08 -
¼ cup plus an extra 2 tablespoons of unsweetened cocoa powder
09 -
1 teaspoon of baking soda
10 -
½ teaspoon of regular salt
11 -
1 large egg
12 -
½ cup of buttermilk
13 -
½ cup of any vegetable oil
14 -
1 teaspoon of vanilla extract
15 -
½ cup of hot brewed coffee
→ Caramel Mousse
16 -
1 cup of softened cream cheese
17 -
½ cup of cooled salted caramel sauce
18 -
1 cup of chilled heavy cream
19 -
1 teaspoon of vanilla extract
→ Topping
20 -
⅓ cup of the salted caramel sauce
# Instructions:
01 -
Melt down the sugar over low heat in a heavy-bottomed pan. Slowly mix in butter and cream once melted, then stir in salt with vanilla. Chill until it's thickened up.
02 -
Combine the dry ingredients first. Add all the wet ones, except the coffee, and mix everything up evenly. Stir in the hot coffee, then bake in a springform pan lined with parchment at 300°F for 25–30 minutes.
03 -
Beat the cold heavy cream together with vanilla until stiff peaks form. Blend cream cheese and caramel together until it's smooth, then gently fold in the whipped cream.
04 -
Spread the mousse evenly over the cooled cake. Let it set up in the fridge for at least 6 hours or overnight.
05 -
Cover the top of the cake with the remaining caramel sauce. Use a spatula to make it smooth and even.
# Notes:
01 -
Store-bought caramel works just fine if you're in a pinch.
02 -
Don't skip the coffee—it's the secret to a deep chocolate taste.
03 -
Leftovers can be stored in the fridge for 4 days.
04 -
This cake can be frozen for up to 1 month.