Get ready for a delicious dessert with this irresistible chocolate cake, topped with rich caramel and creamy mousse. This recipe combines the fluffy texture of the cake with the sweetness of caramel and the smoothness of chocolate mousse. Follow the steps below to create this amazing dessert that will surely delight your guests. Let’s get started!
Ingredients:
Cake:
- 3 eggs
- 80g sugar (about 6 tablespoons)
- A pinch of salt
- 30ml neutral vegetable oil (about 2 tablespoons)
- 50ml milk (about 3 tablespoons)
- 80g all-purpose flour (about 2/3 cup)
- 20g cocoa powder (about 2 tablespoons)
- 1 teaspoon baking powder
Caramel:
- 150g sugar (about 3/4 cup)
- 70g cold unsalted butter (about 5 tablespoons)
- 110g heavy cream (about 1/2 cup)
- A pinch of salt
Mousse:
- 100g dark chocolate
- 100g milk chocolate
- 100g hot heavy cream (33-36%) (about 1/2 cup)
- 60ml milk or water (about 4 tablespoons)
- 10g instant gelatin (about 1 tablespoon)
- 350g cold heavy cream (33-36%) (about 1 1/2 cups)
Glaze:
- 150g milk chocolate, melted
- 30g neutral vegetable oil (about 2 tablespoons)
Instructions:
Cake:
- Preheat the oven to 350°F (180°C).
- In a bowl, beat eggs, sugar, and salt until thick and light.
- Add vegetable oil and milk to the mixture.
- Sift together flour, cocoa powder, and baking powder, then add to the batter in two parts.
- Pour the batter into a 8-inch (20cm) cake pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Cut the cake horizontally into 3 layers and set aside.
Caramel:
- Melt sugar over medium heat until caramelized.
- Add butter, stirring quickly.
- Slowly pour in cream and salt, stirring continuously.
- Let it cool.
Mousse:
- Melt chocolates using a double boiler or microwave.
- Mix milk (or water) with instant gelatin and let it sit for 7-10 minutes.
- Whip cold heavy cream until stiff peaks form.
- Combine melted chocolate with heavy cream.
- Add hydrated gelatin to the mixture and mix well.
- Lightly soak cake layers with milk.
- Layer the dessert with mousse and caramel, then refrigerate for 4-6 hours.
Glaze:
- Mix melted chocolate with vegetable oil.
- Cover the dessert with this glaze.
