Chocolate Caramel Layered Dessert (Print Version)

# Ingredients:

→ Salted Caramel

01 - 1 cup granulated sugar
02 - 5 tablespoons unsalted butter, room temperature
03 - ½ cup heavy cream, room temperature
04 - 1 teaspoon sea salt
05 - 1 teaspoon vanilla extract

→ Chocolate Cake

06 - 1 cup all purpose flour
07 - 1 cup granulated sugar
08 - ¼ cup plus 2 tablespoons unsweetened cocoa powder
09 - 1 teaspoon baking soda
10 - ½ teaspoon salt
11 - 1 large egg
12 - ½ cup buttermilk
13 - ½ cup vegetable oil
14 - 1 teaspoon vanilla extract
15 - ½ cup hot coffee

→ Caramel Mousse

16 - 1 cup cream cheese, room temperature, soft to the touch
17 - ½ cup salted caramel sauce, cooled down
18 - 1 cup heavy cream, cold
19 - 1 teaspoon vanilla extract

→ Caramel for Topping

20 - ⅓ cup salted caramel sauce

# Instructions:

01 - Make the salted caramel first, it needs to get cold and thick in the refrigerator before making the mousse. You can also use high quality store bought caramel sauce. In a heavy bottom saucepan, heat the sugar on medium low heat. Let the sugar melt slowly, with a heat resistant rubber spatula, move the melted sugar from the edges to the center. Keep moving the sugar around until fully melted. You're looking for a deep caramel color, it will turn quick, do not go too far or else it will taste bitter. Take the melted caramelized sugar off the heat, slowly add the room temperature butter and heavy cream while stirring. It will start to bubble and steam. Stir until fully combined, if it seizes up put it back on the heat to melt back down. Add the sea salt and vanilla extract off the heat. After it's cooled down, store in the refrigerator to thicken up.
02 - Preheat the oven to 300F°. Line a 9 inch springform cake pan with parchment paper. Place the dry ingredients in a large bowl, whisk until combined. Add the egg, vegetable oil, vanilla, and buttermilk to the dry ingredients, beat until well combined. Add the hot coffee, mix until completely combined. Pour into the cake pan, bake for 25-30 minutes or until a toothpick comes out with a few crumbs. Do not over bake. Set aside to cool.
03 - Beat the heavy cream and vanilla until stiff peaks form, set aside. In a medium bowl, beat the cream cheese and caramel until smooth and combined, there should be no lumps. Gently fold in the whipped cream until combined, do not over mix or deflate the whipped cream.
04 - Making sure the cake is cool, spread the mousse over the cake, evenly distributing it making sure its level on top. Place in the refrigerator until cold and set, about 6 hours or overnight.
05 - Pour the ⅓ cup of salted caramel on top after it's set up. Spread it out evenly.

# Notes:

01 - The salted caramel sauce on top of the cake to finish is a must! The cake needs that for the caramel flavor to shine.
02 - The chocolate cake recipe needs coffee to make the flavors pop! I would not use water if you have access to coffee or instant espresso powder.
03 - Store in the refrigerator for up to 4 days. I recommend placing plastic wrap directly on the sliced cake to prevent the mousse and cake from forming a crust. Place in an airtight container.
04 - The cake also freezes well, wrapped in plastic wrap and stored in an airtight container for up to one month.
05 - Topping with whipped cream is optional but adds a pretty touch! Top with whipped cream before serving the mousse cake.

Back