Chocolate Mousse Cake Recipe
Salted Caramel Mousse, Dark Chocolate Ganache
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Ingredients
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Cake
Salted Caramel Mousse
Dark Chocolate Ganache
Method
Cake
- 1
Prepare the Oven and Cake Pan
Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- 2
Mix Dry Ingredients
In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- 3
- 4
Combine and Bake
Gradually add the wet ingredients to the dry ingredients and mix until combined. Stir in boiling water. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
- 5
Cool the Cake
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Salted Caramel Mousse
- 6
Make Caramel
In a saucepan over medium heat, melt granulated sugar until it becomes a golden brown caramel. Remove from heat and carefully add heavy cream and butter while stirring. Add sea salt and set aside to cool.
- 7
Prepare Gelatin
In a small bowl, sprinkle gelatin over cold water and let it sit for 5 minutes to bloom.
- 8
Combine Caramel and Gelatin
Once the caramel is cooled slightly, stir in the bloomed gelatin until fully dissolved.
- 9
Whip Cream
In a separate bowl, whip the additional heavy cream until soft peaks form. Fold the whipped cream into the caramel mixture gently until combined.
Dark Chocolate Ganache
- 10
Heat Cream
Heat the heavy cream in a saucepan until just boiling.
- 11
Combine with Chocolate
Pour the hot cream over the chopped dark chocolate and let it sit for 5 minutes. Stir until smooth.
Assembly
- 12
Layer Cake and Mousse
Once the cake has completely cooled, slice it in half horizontally. Spread a layer of salted caramel mousse on the bottom half of the cake and place the top half back on.
- 13
Top with Ganache
Pour the dark chocolate ganache over the top of the assembled cake, allowing it to drip down the sides.
- 14
Chill and Serve
Chill the cake in the refrigerator for at least 1 hour before slicing and serving.
