Description
Caramel Mousse Cake: a delightful dessert for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1 tablespoon gelatin powder
- 3 tablespoons cold water
- 1/2 cup heavy cream
- 2 tablespoons granulated sugar
- Chocolate shavings (for garnish)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
- In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Mix until just combined.
- Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- In a small bowl, sprinkle the gelatin over the cold water and let it bloom for about 5 minutes.
- In a saucepan, combine the sugar and water over medium heat. Stir until the sugar dissolves, then stop stirring and let it cook until it turns a deep amber color. Remove from heat and carefully stir in the vanilla extract. Add the bloomed gelatin and mix until dissolved.
- In a separate bowl, whip the heavy cream until soft peaks form. In another bowl, beat the egg whites until stiff peaks form.
- Gently fold the whipped cream into the caramel mixture, then fold in the beaten egg whites until fully incorporated.
- Once the cake has cooled, slice it horizontally into two layers. Place one layer on a serving plate and spread half of the caramel mousse on top. Add the second layer and spread the remaining mousse over the top and sides of the cake.
- Refrigerate the cake for at least 4 hours or until the mousse is set.
- Before serving, whip the heavy cream with sugar until soft peaks form. Spread or pipe the whipped cream on top of the cake and garnish with chocolate shavings.
Notes
- Chill the cake for best results.
- Use high-quality chocolate for garnish.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg