Salted Caramel Mousse Cake
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
This salted caramel mousse cake is my go to dessert when I want something impressive but don't have all day. The whole thing comes together in under an hour, and honestly, it's so simple that even if you're not a confident baker, you'll nail it. The cocoa powder gives you a nice dose of antioxidants while keeping that rich chocolate flavor we all crave, and the combination of silky mousse with that salted caramel is just magic. Best part? You probably have most of these ingredients already, so it won't break the bank.
Ella x
Ingredients
- 250 gall-purpose flour
- 150 gcaster sugar
- 120 gunsalted butter, softened
- 4 eggeggs
- 5 gsalt
- 2 mLvanilla extract
- 50 gcocoa powder
- 100 mLwhole milk
- 100 gcaramel sauce
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line an 8-inch (20cm) round cake pan with parchment paper.
Tip: Use a digital thermometer for accurate temperature reading.
- 2
In a medium bowl, whisk together flour, caster sugar, and salt.
Tip: Make sure to sift the dry ingredients for even mixing.
- 3
In a large mixing bowl, beat the softened butter until creamy. Add eggs one by one, beating well after each addition.
Tip: Beat the eggs until well combined and creamy.
- 4
Add vanilla extract and mix until combined.
Tip: Measure the vanilla extract accurately for the best flavor.
- 5
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with dry ingredients.
Tip: Do not overmix the batter.
- 6
Melt the cocoa powder in a double boiler or in the microwave in 10-second increments, stirring between each interval.
Tip: Make sure the cocoa powder is fully melted and smooth.
- 7
Fold the melted cocoa powder into the cake batter until well combined.
Tip: Do not overmix the batter.
- 8
Pour the cake batter into the prepared cake pan.
Tip: Smooth the top of the batter for an even bake.
- 9
Bake for 25 minutes or until a toothpick inserted in the center comes out clean.
Tip: Do not overbake the cake.
- 10
Let the cake cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cake cool completely before assembling the mousse.
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