Caramel Chocolate Mousse Cake Recipe

Caramel Chocolate Mousse Cake recipe is a dessert that brings together the richness of chocolate, the smoothness of caramel, and the elegance of a glossy mirror glaze. This luxurious cake is perfect for special occasions or when you want to treat yourself and your loved ones to a slice of indulgence. The combination of flavors and textures makes it an unforgettable centerpiece for any dessert table.

A Brief History of Caramel Chocolate Mousse Cake Recipe:

Mirror glaze cakes originated in France and gained popularity for their stunning, reflective finishes that resemble polished glass. This technique has since become a trend worldwide, with bakers experimenting with various flavors and designs. The pairing of caramel and chocolate in a mousse cake is a classic combination that has been cherished for decades, making this dessert a timeless favorite.

Caramel Chocolate Mousse Cake Recipe

Pinklady

Mirror glaze cakes originated in France and gained popularity for their stunning, reflective finishes that resemble polished glass. This technique has since become a trend worldwide, with bakers experimenting with various flavors and designs.

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Prep Time 1 hour hr 30 minutes mins

Cook Time 45 minutes mins

Course Dessert

Cuisine French

Servings 12 Slices

Calories 450 kcal

Equipment

• 9-inch springform pan
• Mixing bowls
• Saucepan
• Hand or stand mixer
• Rubber spatula
• Offset spatula
• Digital thermometer
• Fine mesh sieve

Ingredients

  

For the Chocolate Cake Base:

• 1 cup (120g) all-purpose flour
• 1/2 cup (50g) cocoa powder
• 1 cup (200g) granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 2 large eggs
• 1/2 cup (120ml) whole milk
• 1/4 cup (60ml) vegetable oil
• 1 tsp vanilla extract
• 1/2 cup (120ml) hot water

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For the Caramel Mousse:

• 1 cup (200g) granulated sugar
• 1/4 cup (60ml) water
• 1 cup (240ml) heavy cream, warmed
• 1/4 cup (60g) unsalted butter
• 1 tsp vanilla extract
• 1 tbsp gelatin powder
• 3 tbsp cold water
• 1 1/2 cups (360ml) heavy whipping cream, whipped to soft peaks

For the Chocolate Mousse:

• 1 cup (170g) semi-sweet chocolate, chopped
• 1/2 cup (120ml) whole milk
• 1 tbsp gelatin powder
• 3 tbsp cold water
• 1 1/2 cups (360ml) heavy whipping cream, whipped to soft peaks

For the Mirror Glaze:

• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) water
• 1/2 cup (170g) sweetened condensed milk
• 1 cup (200g) white chocolate, chopped
• 1 tbsp gelatin powder
• 3 tbsp cold water
• Gel food coloring (optional)

Instructions

 

• Bake the Chocolate Cake Base

  Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan.

  In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Stir in the sugar.

  Add the eggs, milk, oil, and vanilla extract. Mix until combined.

  Gradually stir in the hot water until the batter is smooth. Pour into the prepared pan.

  Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow the cake to cool completely.
• Prepare the Caramel Mousse

  In a saucepan, combine the sugar and water. Heat over medium heat without stirring until the sugar dissolves and turns amber.

  Carefully add the warm cream and stir until smooth. Remove from heat and stir in the butter and vanilla.

  Bloom the gelatin by sprinkling it over cold water and letting it sit for 5 minutes. Melt the gelatin and stir it into the caramel mixture.

  Gently fold the whipped cream into the caramel until fully combined. Set aside.
• Prepare the Chocolate Mousse

  Heat the milk in a saucepan until steaming, then pour it over the chopped chocolate. Let sit for 1-2 minutes before stirring until smooth.

  Bloom the gelatin as before and stir it into the chocolate mixture.

  Fold in the whipped cream until well incorporated.
• Assemble the Cake

  Place the cooled cake base in the springform pan. Spread the caramel mousse evenly over the cake.

  Chill in the refrigerator for 15-20 minutes to set slightly, then layer the chocolate mousse on top.

  Refrigerate the assembled cake for 6-8 hours or overnight.
• Make the Mirror Glaze

  In a saucepan, heat the sugar, water, and condensed milk until just boiling. Remove from heat and stir in the white chocolate until smooth.

  Bloom the gelatin as before and mix it into the glaze. Add food coloring if desired.

  Let the glaze cool to 90°F (32°C) before pouring over the chilled cake.
• Glaze and Serve

  Remove the cake from the pan and place it on a wire rack over a baking sheet.

  Pour the glaze over the cake, allowing it to drip down the sides. Smooth any gaps with a spatula.

  Let the glaze set for 10-15 minutes before transferring the cake to a serving plate. Slice and enjoy!

Video

Keyword Caramel Chocolate Mousse Cake Recipe

Similar Recipes to Try:

Chocolate Hazelnut Mousse Cake

Salted Caramel Cheesecake

Vanilla Bean Mirror Glaze Cake

Raspberry White Chocolate Mousse Cake

Peanut Butter Chocolate Layer Cake

Frequently Asked Questions About Caramel Chocolate Mousse Cake Recipe:

1. Can I make this cake ahead of time?

Yes, the cake can be prepared a day in advance and stored in the refrigerator until serving.

2. How do I store leftover cake?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

3. Can I skip the mirror glaze?

Yes, you can skip the glaze and dust the cake with cocoa powder or powdered sugar instead.

4. What can I use instead of gelatin?

Agar-agar is a vegetarian alternative, but adjustments to quantity may be needed.

5. Can I use dark chocolate for the glaze?

Yes, but it will not have the same reflective quality as white chocolate.

6. Is this recipe gluten-free?

Not as written, but you can use a gluten-free flour blend for the cake base.

7. Can I freeze the cake?

The cake can be frozen without the glaze for up to 2 months. Thaw and glaze before serving.

8. What if my mirror glaze isn’t shiny?

Ensure the glaze is at the correct temperature (90°F) and pour it evenly over a chilled cake.

9. Can I make this in smaller portions?

Yes, use mini molds for individual servings.

10. What’s the best way to slice the cake?

Use a hot, sharp knife and wipe it clean between each cut for clean slices.

Conclusion:

Caramel Chocolate Mousse Cake with Mirror Glaze is a show-stopping dessert that will impress both your taste buds and your guests. While it requires patience and precision, the result is worth every step. Whether it’s for a celebration or a personal indulgence, this cake is sure to delight.

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