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.
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
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 BasePreheat 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 MousseIn 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 MousseHeat 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 CakePlace 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 GlazeIn 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 ServeRemove 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!