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Caramel Mousse Cake

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
Cook Time 30 minutes
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

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