Toffee Mousse Cake
Prep
25 mins
Cook
35 mins
Servings
6
Difficulty
Easy
Toffee Mousse Cake is a decadent dessert that combines a rich cake base with a smooth toffee mousse topping. Made with flour, sugar, butter, eggs and toffee bits, the cake layer bakes to perfection while the mousse features whipped heavy cream, coconut cream and dark chocolate chips for added depth. With a preparation time of 25 minutes and cooking time of 35 minutes, this impressive cake is ideal for those seeking an elegant treat that doesn't require excessive time in the kitchen.
Ella x
Ingredients
- 250 gall-purpose flour
- 300 ggranulated sugar
- 150 gunsalted butter
- 3large 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.
Recipe Variations
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