Toffee Mousse Cake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
This toffee mousse cake is one of my favorite desserts to make when I want something fancy without spending all day in the kitchen. In just an hour total, you'll have a showstopping cake with a tender crumb base and an airy, luxurious mousse topping studded with toffee bits. The dark chocolate chips add a wonderful depth of flavor and contain antioxidants that make indulging feel a little bit better. What I love most is how straightforward this recipe is, requiring just basic ingredients you probably already have at home. It's the perfect treat for impressing guests or treating yourself.
Ella x
Ingredients
- 250 gall-purpose flour
- 300 ggranulated sugar
- 150 gunsalted butter
- 3 nulllarge eggs
- 100 gtoffee bits
- 200 mlheavy cream
- 50 gunsalted butter, softened
- 120 mlcoconut cream
- 1 mlvanilla extract
- 10 gsea salt
- 100 gdark chocolate chips
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F). Grease and flour a 20cm (8inch) round cake pan.
Tip: Make sure to grease the pan thoroughly to prevent the cake from sticking.
- 2
In a medium bowl, whisk together flour, sugar, and salt.
Tip: Use a whisk to ensure the ingredients are well combined.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Beat the eggs until well combined and creamy.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the toffee bits, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Be gentle to avoid overmixing the batter.
- 5
Divide the batter evenly between the prepared cake pan and a 20cm (8inch) square baking dish.
Tip: Make sure the batter is evenly distributed for an even bake.
- 6
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
Tip: Check the cake frequently to avoid overbaking.
- 7
Allow the cakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cakes cool completely before assembling the mousse cake.
- 8
To make the toffee mousse, whip the heavy cream until stiff peaks form. Fold in the coconut cream, vanilla extract, and a pinch of sea salt.
Tip: Be gentle to avoid deflating the whipped cream.
- 9
Melt the dark chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval.
Tip: Make sure the chocolate is melted and smooth.
- 10
To assemble the cake, place one cake layer on a serving plate. Spread a layer of toffee mousse on top, followed by a layer of whipped cream and melted chocolate.
Tip: Create a decorative pattern with the chocolate and whipped cream if desired.
- 11
Repeat the layers one more time, ending with a layer of whipped cream on top.
Tip: Make sure the whipped cream is evenly distributed and not too high.
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