10-Layer Chocolate Caramel Mousse Cake
INGREDIENTS
For The Caramel Mousse
For The Chocolate Cake
For the Chocolate Mousse
INSTRUCTIONS
Make the caramel mousse:
For The Caramel Mousse
- Unflavored powdered gelatin (I used Knox) - 1 ½ teaspoons
- Cold water - 2 tablespoons
- Granulated sugar - 1 cup
- Unsalted butter at room temperature, chopped into pieces - ½ cup (1 stick)
- Heavy cream at room temperature - 1/2 cup
- Vanilla bean paste - 1 1/2 teaspoons
- Heavy cream, cold - 1 1/2 cups
For The Chocolate Cake
- Bittersweet chocolate, chopped - 4 ounces
- Unsweetened Dutch processed cocoa powder - 3 tablespoons
- Hot coffee - 1 cup
- All-purpose flour, spooned then leveled - 2 ¼ cups
- Baking powder - 2 teaspoons
- Baking soda - 1 teaspoon
- Salt - 1/2 teaspoon
- Unsalted butter, at room temperature - 1 cup (2 sticks)
- Granulated white sugar - 1 ¼ cup
- Firmly packed light brown sugar - 1 cup
- Large eggs, at room temperature - 3
- Vanilla extract - 2 teaspoons
- Whole milk - 1 cup
For the Chocolate Mousse
- Semisweet chocolate, chopped - 2 cups
- Unsalted butter - 4 ounces (1 stick)
- Egg yolks - From 6 large eggs
- Granulated sugar - Scant 1/2 cup
- Vanilla bean paste - 2 tablespoons
- Heavy cream, cold - 2 cups
INSTRUCTIONS
Make the caramel mousse:
- Add water and powdered gelatin to a small bowl. Mix until combined and set aside.
- Sprinkle sugar in one even layer over a 4-quart saucepan. Turn the heat to medium and allow the sugar to melt. When the edges of the sugar begin to melt and darken, using a heatproof spatula, quickly begin pushing the melted sugar towards the center of the pan to help the mixture.
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