Decadent Salted Caramel Chocolate Mousse Cake

If you’re searching for a show-stopping dessert that combines rich chocolate with the irresistible allure of salted caramel, look no further than this Salted Caramel Chocolate Mousse Cake. This dessert is perfect for celebrations or simply when you want to treat yourself to something special. With its layers of velvety mousse and luscious caramel, it’s a true indulgence that will leave everyone asking for seconds.

Imagine a cake that’s both airy and rich, where each bite reveals a perfect balance of sweetness and a hint of salt. The combination of chocolate and caramel creates a taste sensation that’s both comforting and sophisticated, making it a favorite for chocolate lovers everywhere.

The Ultimate Salted Caramel Chocolate Mousse Cake Recipe

This decadent cake features layers of chocolate mousse, a creamy salted caramel center, and a moist chocolate cake base. The rich texture and delightful flavors create a dessert experience that’s truly unforgettable.

Ingredients

• For the Chocolate Cake:
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, melted
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup buttermilk
• For the Salted Caramel:
• 1 cup granulated sugar
• 6 tablespoons unsalted butter, cubed
• 1/2 cup heavy cream
• 1 teaspoon sea salt
• For the Chocolate Mousse:
• 1 1/2 cups heavy cream
• 8 ounces dark chocolate, chopped
• 3 large eggs, separated
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• For Garnish:
• Whipped cream
• Chocolate shavings
• Sea salt flakes

Instructions

1. Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans.
2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt. In another bowl, combine melted butter, eggs, vanilla extract, and buttermilk. Mix wet ingredients into the dry ingredients until combined. Pour batter into prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cool.
3. For the salted caramel, heat sugar in a saucepan over medium heat until melted and golden. Carefully add butter and stir until melted. Slowly add heavy cream and salt, whisking until smooth. Set aside to cool.
4. For the chocolate mousse, melt dark chocolate in a heatproof bowl over simmering water. In a separate bowl, beat egg yolks and sugar until pale. Add melted chocolate and vanilla, mixing well. In another bowl, whip heavy cream to soft peaks and fold into chocolate mixture. Beat egg whites to stiff peaks and gently fold into the mousse.
5. Assemble the cake: Place one layer of chocolate cake on a serving plate, spread a layer of salted caramel over it, top with half of the mousse. Add the second cake layer and repeat the process with more salted caramel and mousse. Chill for at least 2 hours.
6. Before serving, top with whipped cream, chocolate shavings, and a sprinkle of sea salt flakes.

Cook and Prep Times

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours (including chilling time)

• Servings: 12 slices
• Calories: 450kcal
• Fat: 30g
• Protein: 6g
• Carbohydrates: 42g