Chocolate Caramel Mousse Cake

This Chocolate Caramel Mousse Cake is an elegant and delicate dessert perfect for celebrating the fall season. Chocolate with salted caramel is a combination that is very appreciated worldwide. This mousse cake surely puts these two flavors in value in a very delightful way. The cake consists of two layers of moist cocoa brownie, two layers of mousse and a caramel topping. For the mousse layers, there is a milk chocolate mousse and a salted caramel one. I chose a salted caramel topping as it adds more caramel flavor to the cake. It also balances the combination of flavors in such a way that none of them is overpowering.

Ingredients

Makes about 10 servings

Cocoa Brownie Layers

• 2 eggs
• 2/3 cup (135g) sugar
• 1/2 tsp (2g) salt
• 1/2 cup (110g) vegetable oil
• 1 tsp (5g) vanilla extract
• 1/2 cup (60g) unsweetened cocoa powder
• 1/2 cup (62g) all-purpose flour

Milk Chocolate Mousse

• 6 oz (180g) milk chocolate
• 5 oz (145g) whipping cream
• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water
• 7 oz (200g) whipping cream (35% fat), chilled

Caramel Mousse

For Salted Caramel Sauce

• 1/4 cup (50g) sugar
• 1 tbsp (15ml) water
• 1 tbsp (14g) butter, at room temperature
• 1/4 cup (60g) whipping cream
• 1/4 tsp (1g) salt

For Mousse

• 1/2 tbsp (5g) gelatin powder
• 2 tbsp (30ml) cold water
• 1 ⅓ cup (320g) whipping cream

Caramel Glaze

• 1/4 cup (50g) sugar
• 1 tbsp (15ml) water
• 3 tbsp (45g) whipping cream
• 1 tbsp (14g) butter, at room temperature
• 1/2 tsp (3g) vanilla extract
• 1/4 tsp (1g) salt

For Decoration

• chocolate ganache
• mini chocolate rocks