Caramel Mousse Cake Recipe

If you’ve ever dreamed of creating a dessert that looks as stunning as it tastes, a caramel mousse cake recipe with a mirror glaze is a perfect choice. With its glossy finish and rich caramel flavor, this cake is a showstopper for any occasion. Whether you’re hosting a party or indulging in a sweet treat, this recipe will leave everyone asking for more.

A Brief History of Caramel Mousse Cake Recipe:

Mirror glaze cakes originated in France, where pastry chefs sought innovative ways to enhance the visual appeal of desserts. The mirror glaze technique—known as “glaçage miroir”—involves a glossy finish achieved through gelatin and sugar. Over time, bakers around the world have embraced this style, incorporating diverse flavors and colors. The caramel mousse cake adds a delectable twist to this classic dessert technique, combining smooth caramel mousse with a shiny, picture-perfect glaze.

Caramel Mousse Cake Recipe

Pinklady

Mirror glaze cakes originated in France, where pastry chefs sought innovative ways to enhance the visual appeal of desserts. The mirror glaze technique—known as "glaçage miroir"—involves a glossy finish achieved through gelatin and sugar.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Course Dessert

Cuisine French

Servings 8 Slices

Calories 350 kcal

Equipment

• Mixing bowls
• Saucepan
• Electric mixer or whisk
• 8-inch round cake pan
• Silicone spatula
• Cake ring or springform pan
• Fine mesh sieve
• Thermometer

Ingredients

  

For the Cake Base:

• 1 cup (120g) all-purpose flour
• 1/2 cup (100g) granulated sugar
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup (60ml) milk
• 1/4 cup (60ml) vegetable oil
• 1 egg
• 1 tsp vanilla extract

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For the Caramel Mousse:

• 1/2 cup (100g) granulated sugar
• 1/4 cup (60ml) water
• 1 cup (240ml) heavy cream, divided
• 1 tsp vanilla extract
• 2 tsp powdered gelatin
• 2 tbsp cold water

For the Mirror Glaze:

• 1/2 cup (100g) granulated sugar
• 1/2 cup (120ml) water
• 1/2 cup (120ml) condensed milk
• 1 cup (200g) white chocolate, chopped
• 2 tsp powdered gelatin
• 2 tbsp cold water
• Food coloring (optional)

Instructions

 

• Prepare the Cake Base

  Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.

  In a mixing bowl, combine the flour, sugar, baking powder, and baking soda.

  Add milk, oil, egg, and vanilla extract to the dry ingredients. Mix until smooth.

  Pour the batter into the prepared pan and bake for 20–25 minutes or until a toothpick inserted into the center comes out clean.

  Let the cake cool completely before trimming it to fit into your mousse mold.
• Make the Caramel Mousse

  Sprinkle gelatin over 2 tablespoons of cold water and let it bloom for 5 minutes.

  In a saucepan, heat sugar and water over medium heat until it turns a golden caramel color.

  Remove from heat and carefully add 1/2 cup of heavy cream. Stir until smooth (be cautious as it may splatter).

  Stir in vanilla extract and the bloomed gelatin until fully dissolved.

  Whip the remaining 1/2 cup of heavy cream to soft peaks and gently fold it into the caramel mixture.
• Assemble the Cake

  Place the trimmed cake base inside a cake ring or springform pan.

  Pour the caramel mousse over the cake base, smoothing the top.

  Refrigerate for at least 4 hours or until set.
• Prepare the Mirror Glaze

  Bloom gelatin in 2 tablespoons of cold water for 5 minutes.

  In a saucepan, combine sugar, water, and condensed milk. Bring to a boil, then remove from heat.

  Add chopped white chocolate and the bloomed gelatin. Stir until smooth.

  If desired, add food coloring to achieve your preferred shade.

  Cool the glaze to 90°F (32°C) before pouring.
• Glaze the Cake

  Remove the chilled mousse cake from the mold and place it on a wire rack over a tray.

  Slowly pour the cooled mirror glaze over the cake, ensuring it covers the sides.

  Let the glaze set for a few minutes before transferring the cake to a serving plate.

Video

Keyword Caramel Mousse Cake Recipe

Similar Recipes:

Chocolate Mousse Cake with Mirror Glaze

Raspberry Mousse Dome Cake

Vanilla Bean Panna Cotta with Caramel Glaze

Lemon Mousse Tart with a Shiny Glaze

FAQs Frequently Asked Questions About Caramel Mousse Cake Recipe:

1. Can I make the cake base ahead of time?

Yes, the cake base can be baked a day in advance. Wrap it tightly in plastic wrap to keep it fresh.

2. How do I store the finished cake?

Store the cake in the refrigerator, covered, for up to 3 days.

3. Can I use dark chocolate for the glaze?

Yes, dark chocolate can be substituted, but it will change the color and flavor profile.

4. What if my glaze is too runny?

Ensure the glaze has cooled to 90°F (32°C) before pouring. If it’s too hot, it won’t set properly.

5. Is the gelatin necessary?

Yes, gelatin is essential for setting the mousse and achieving the glossy mirror glaze.

6. Can I skip the food coloring?

Absolutely! The glaze will have a natural white or caramel hue without coloring.

7. What can I use instead of a cake ring?

A springform pan works perfectly as an alternative.

8. Can I freeze the mousse cake?

Yes, you can freeze it before glazing. Thaw it slightly before pouring the mirror glaze.

9. How do I prevent bubbles in the glaze?

Strain the glaze through a fine mesh sieve to remove any bubbles or lumps.

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

Use a hot knife, wiping it clean between cuts for perfect slices.

Conclusion:

Caramel mousse cake with a mirror glaze is a labor of love that’s worth every minute spent in the kitchen. Its stunning appearance and irresistible taste make it a dessert to remember. Whether you’re a beginner or an experienced baker, this recipe provides a step-by-step guide to creating a masterpiece. Try it out and let the glossy charm of this cake steal the spotlight at your next celebration!

YouTube Video Credits:
Thy Than