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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