Chocolate Cake with Salted Caramel Mousse
Chocolate Cake with Salted Caramel Mousse might seem like an impossible baking feat, but it actually couldn’t be simpler to prepare! If you like caramel, you are going to fall in love with this flavorful salted caramel mousse top on the moist chocolate cake!
Servings: 6 servings
Calories:
Ingredients
For chocolate cake (this makes 2 cakes using 2pcs 25cmx14cmx6cm aluminum pans)
- 2 cups sugar
- 1¾ cups all-purpose flour
- ¾ cup Dutch cocoa powder not the drinking cocoa powder
- 1½ tsp baking powder
- 1½ tsp baking soda
- ¼ tsp salt
- 2 eggs
- 1 cup milk
- ½ cup vegetable oil
- 1 cup hot water
- ½ tsp coffee
For salted caramel mousse
- 100 ml whipped cream
- 85 grams white chocolate
- ¼ cup salted caramel sauce add more according to preference
Instructions
Making the chocolate cake
- Preheat oven to 180˚C. Prepare and grease 25cmx14cmx6cm aluminum pans.
- Combine the flour, sugar, cocoa powder, baking powder, and baking soda in a mixing bowl. Add eggs, milk, and oil the whisk together.
- In a small bowl mix hot water and coffee and pour in to the batter. Whisk until well incorporated but do not over-mix. NOTE: batter should be runny.
- Pour in the prepared loaf pan and bake for 45 minutes. When done baking, remove from the oven and let it cool down completely. Set aside.
Making the salted caramel mousse
- Boil water in a medium-sized pot,
- In a stainless or heat resistant bowl (bigger than the pot), pour whipping cream and place the bowl on the pot with boiling water.
- When the whipping cream starts to heat-up, remove from heat and pour in the white chocolate chips. Let sit for 5 minutes or until chocolate is completely melted. When chocolate is melted, mix to incorporate. Let it cool down and place in the fridge to chill for an hour.
- Take the chilled whipped cream from the fridge and beat using a hand mixer until soft-stiff peak.
- Pour the salted caramel sauce and gently fold-in to the whipped cream until incorporated.
Assembly
- Evenly spread the salted caramel mousse on top of the chocolate cake and smoothen with a spatula.
- Refrigerate for 30 minutes and serve. Bon Appetit.
Notes
*If you're using salted caramel chips remove the white chocolate from ingredients list. Microwave in a Salted Caramel Chips (or your caramel chips of choice) and 1/2 cup heavy cream. Then fold gently to whipped cream.