Caramel Mousse Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This caramel mousse cake has become my go to dessert when I want something that looks fancy but doesn't require hours in the kitchen. With just 45 minutes total from start to finish, it's perfect for busy weeknights or unexpected guests. The dark chocolate in this recipe isn't just delicious, it's packed with antioxidants that make indulging feel a little bit better. The beauty of this cake is how simple it actually is, combining buttery cake layers with clouds of airy caramel mousse that melts on your tongue. Trust me, once you make it once, you'll find yourself returning to it again and again.
Ella x
Ingredients
- 250all-purpose flour
- 500 ggranulated sugar
- 3 egg yolksegg yolks
- 150 gunsalted butter
- 200 mlcaramel sauce
- 400 mlheavy cream
- 2 mlvanilla extract
- 2 gsalt
- 100 gdark chocolate
- 400 gwhipped cream
- 100 gcocoa powder
Detail level
Instructions
- 1
Preheat your oven to 180°C. Grease and flour a 20cm springform cake pan.
Tip: To ensure a smooth cake, make sure the pan is well-greased and floured.
- 2
In a medium saucepan, combine the sugar, egg yolks, and 100ml of the heavy cream. Heat over low heat, whisking constantly, until the mixture thickens.
Tip: Don't let the mixture boil, as this can cause it to curdle.
- 3
Remove the saucepan from the heat and stir in the melted butter, caramel sauce, and vanilla extract.
Tip: The mixture should be smooth and glossy.
- 4
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Tip: Make sure the mixture is well combined.
- 5
Add the dry ingredients to the saucepan and stir until just combined.
Tip: Don't overmix, as this can lead to a dense cake.
- 6
Pour the batter into the prepared cake pan and smooth the top.
Tip: Make sure the batter is evenly distributed.
- 7
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Tip: Don't open the oven door until the cake is done, as this can cause it to collapse.
- 8
Remove the cake from the oven and let it cool in the pan for 5 minutes.
Tip: Don't worry if the cake is a bit wobbly at this stage.
- 9
Run a knife around the edges of the cake and release it from the pan.
Tip: Make sure the cake is completely released from the pan before you start frosting.
- 10
Place the cake on a serving plate and top with whipped cream and caramel sauce.
Tip: You can also sprinkle some cocoa powder on top for extra decoration.
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