Decadent Caramel Mousse Cake is a show-stopping dessert that offers an unparalleled blend of smooth, airy mousse and rich, buttery caramel. This recipe is your gateway to creating an impressive, restaurant-quality treat right in your own kitchen, perfect for any occasion that calls for a touch of sweet indulgence.
Key Ingredients for Decadent Caramel Mousse Cake:
- For the Chocolate Cake Base:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup warm water
- ½ cup vegetable oil
- 1 teaspoon white vinegar
- ½ teaspoon vanilla extract
- For the Caramel Sauce:
- 1 cup granulated sugar
- ¼ cup water
- ½ cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into cubes
- ½ teaspoon sea salt (or to taste)
- For the Caramel Mousse:
- 1 cup caramel sauce (prepared above)
- 1 ½ teaspoons unflavored gelatin powder
- ¼ cup cold water
- 8 ounces cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 1 ½ cups heavy cream, chilled
- For Garnish (Optional):
- Extra caramel sauce
- Whipped cream
- Chocolate shavings
- Sea salt flakes
How to Make Decadent Caramel Mousse Cake:
Prepare to be amazed by how effortlessly you can create a truly luxurious dessert. This Decadent Caramel Mousse Cake comes together with surprisingly simple steps, promising a melt-in-your-mouth experience that’s both satisfying and incredibly delicious. With a total preparation time of approximately 45 minutes, plus chilling time, you can impress your guests without spending all day in the kitchen thanks to its straightforward assembly and rich, creamy texture.
Step-by-Step Instructions:
Prepare the Chocolate Cake Base:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- In a separate medium bowl, whisk together the warm water, vegetable oil, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Pour the batter into the prepared springform pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, place the cake back into the cleaned springform pan.
Prepare the Caramel Sauce:
- In a medium saucepan, combine the 1 cup of granulated sugar and ¼ cup of water.
- Heat over medium heat, stirring until the sugar dissolves.
- Once dissolved, stop stirring and allow the mixture to simmer. Watch it closely as it will begin to turn amber. This can take 8-12 minutes. Swirl the pan gently if needed for even coloring.
- Once it reaches a deep amber color, carefully whisk in the warmed heavy cream. The mixture will bubble vigorously. Stir until smooth.
- Remove from heat and whisk in the butter and sea salt until fully incorporated.
- Set aside to cool slightly. You will need 1 cup of this for the mousse, and the rest can be saved for drizzling.
Prepare the Caramel Mousse:
- In a small bowl, sprinkle the gelatin powder over the ¼ cup of cold water. Let it bloom for 5-10 minutes until it becomes jiggled and thickened.
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
- Add the powdered sugar and ½ cup of the cooled caramel sauce (ensure it’s not too hot, or it will melt the cream cheese) and beat until well combined and creamy. Stir in the vanilla extract.
- Gently heat the bloomed gelatin mixture in the microwave for about 10-15 seconds, just until it liquefies. Be careful not to overheat.
- Pour the liquefied gelatin into the cream cheese mixture and beat until thoroughly incorporated.
- In a separate chilled bowl, whip the 1 ½ cups of chilled heavy cream until stiff peaks form.
- Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream until no streaks remain and the mousse is light and airy.
Assemble the Decadent Caramel Mousse Cake:
- Pour the prepared caramel mousse evenly over the cooled chocolate cake base in the springform pan.
- Smooth the top with an offset spatula.
- Cover the springform pan tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the mousse is fully set.
Garnish and Serve:
- Once the mousse is set, carefully remove the sides of the springform pan.
- Drizzle with extra caramel sauce, top with whipped cream, chocolate shavings, or sea salt flakes as desired.
- Slice and serve chilled.
Why You’ll Love This Decadent Caramel Mousse Cake:
You’ll absolutely adore this Decadent Caramel Mousse Cake for its incredibly smooth and airy caramel mousse that melts in your mouth, a delightful contrast to the rich, moist chocolate cake base. Making this at home is a fantastic way to save money compared to buying a similar dessert from a bakery, offering a luxurious experience without the hefty price tag. The perfect balance of sweet caramel and deep chocolate, with a hint of sea salt, elevates this cake far beyond your average dessert, making it truly unforgettable.
Imagine the pure joy of slicing into this masterpiece, revealing layers of pure indulgence. It’s like a dream dessert, far more satisfying than a simple pudding or a basic chocolate cake. This Decadent Caramel Mousse Cake is ready to become your new favorite go-to for celebrations, special occasions, or simply when you crave a moment of pure, unadulterated bliss. Don’t wait – gather your ingredients and treat yourself to this exquisite creation today!
Storing and Reheating Tips:
- Refrigeration: This Decadent Caramel Mousse Cake is best stored in the refrigerator. Ensure it is covered tightly with plastic wrap or an airtight container to prevent it from drying out or absorbing other odors. It will stay fresh and delicious for up to 3-4 days.
- Freezing: While the mousse texture is best enjoyed fresh, you can freeze individual slices for later. Wrap each slice securely in plastic wrap, then place them in a freezer-safe bag or container. Properly frozen, they can be kept for up to 1 month. Thaw overnight in the refrigerator before serving. Reheating is generally not recommended as it can compromise the mousse’s texture.
Final Thoughts:
This Decadent Caramel Mousse Cake is a truly special dessert that combines the best of chocolate and caramel in a spectacularly elegant way. We wholeheartedly encourage you to give this recipe a try; it’s a rewarding baking experience that delivers on both flavor and presentation. Enjoy the sweet journey!
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- Best German Chocolate Cake
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- Our Pinterest
Decadent Caramel Mousse Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.1 ½ cups all-purpose flour, 1 cup granulated sugar, ⅓ cup unsweetened cocoa powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a separate medium bowl, whisk together the warm water, vegetable oil, vinegar, and vanilla extract.1 cup warm water, ½ cup vegetable oil, 1 teaspoon white vinegar, ½ teaspoon vanilla extract
- Pour the wet ingredients into the dry ingredients and whisk until just combined. Do not overmix.
- Pour the batter into the prepared springform pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, place the cake back into the cleaned springform pan.
- In a medium saucepan, combine the 1 cup of granulated sugar and ¼ cup of water.1 cup granulated sugar, ¼ cup water
- Heat over medium heat, stirring until the sugar dissolves.
- Once dissolved, stop stirring and allow the mixture to simmer. Watch it closely as it will begin to turn amber. This can take 8-12 minutes. Swirl the pan gently if needed for even coloring.
- Once it reaches a deep amber color, carefully whisk in the warmed heavy cream. The mixture will bubble vigorously. Stir until smooth.½ cup heavy cream
- Remove from heat and whisk in the butter and sea salt until fully incorporated.2 tablespoons unsalted butter, ½ teaspoon sea salt
- Set aside to cool slightly. You will need 1 cup of this for the mousse, and the rest can be saved for drizzling.
- In a small bowl, sprinkle the gelatin powder over the ¼ cup of cold water. Let it bloom for 5-10 minutes until it becomes jiggled and thickened.1 ½ teaspoons unflavored gelatin powder, ¼ cup cold water
- In a large bowl, beat the softened cream cheese with an electric mixer until smooth.8 ounces cream cheese
- Add the powdered sugar and ½ cup of the cooled caramel sauce (ensure it’s not too hot, or it will melt the cream cheese) and beat until well combined and creamy. Stir in the vanilla extract.½ cup powdered sugar, 1 cup caramel sauce, 1 teaspoon vanilla extract
- Gently heat the bloomed gelatin mixture in the microwave for about 10-15 seconds, just until it liquefies. Be careful not to overheat.
- Pour the liquefied gelatin into the cream cheese mixture and beat until thoroughly incorporated.
- In a separate chilled bowl, whip the 1 ½ cups of chilled heavy cream until stiff peaks form.1 ½ cups heavy cream
- Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then carefully fold in the remaining whipped cream until no streaks remain and the mousse is light and airy.
- Pour the prepared caramel mousse evenly over the cooled chocolate cake base in the springform pan.
- Smooth the top with an offset spatula.
- Cover the springform pan tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the mousse is fully set.
- Once the mousse is set, carefully remove the sides of the springform pan.
- Drizzle with extra caramel sauce, top with whipped cream, chocolate shavings, or sea salt flakes as desired.Extra caramel sauce, Whipped cream, Chocolate shavings, Sea salt flakes
- Slice and serve chilled.