Chocolate Mousse Cake Recipe
Salted Caramel Mousse, Dark Chocolate Ganache
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Ingredients
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Chocolate Mousse Cake Base
Salted Caramel Mousse
Dark Chocolate Ganache
Method
Cake Preparation
- 1
Bake the Cake
Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, and salt. In another bowl, whisk together eggs, melted butter, and vanilla extract. Combine wet and dry ingredients and mix until smooth. Pour batter into the prepared pan and bake for 25-30 minutes or until a toothpick comes out clean. Allow to cool completely.
Salted Caramel Mousse Preparation
- 2
Make the Caramel
In a saucepan, melt sugar over medium heat until it turns golden brown. Remove from heat and carefully stir in heavy cream and butter until smooth. Add sea salt and stir to combine. Let cool slightly.
- 3
Prepare the Mousse
In a small bowl, sprinkle gelatin over cold water and let sit for 5 minutes to bloom. Melt the gelatin mixture over low heat until dissolved. Stir into the cooled caramel. Fold in whipped cream until well combined. Spread the mousse over the cooled cake and refrigerate for at least 2 hours.
Dark Chocolate Ganache Preparation
- 4
Make the Ganache
In a saucepan, heat heavy cream over medium heat until just boiling. Pour over chopped chocolate and let sit for 2 minutes. Stir until smooth. Allow to cool slightly, then pour over the set mousse layer. Refrigerate until the ganache is set.
Serve
- 5
Final Touches
Once the ganache is set, slice the cake and serve chilled. Enjoy your delicious Chocolate Mousse Cake with Salted Caramel Mousse and Dark Chocolate Ganache!
