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Decadent Salted Caramel Chocolate Mousse Cake

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A luscious and indulgent chocolate mousse cake layered with homemade salted caramel sauce and a tender chocolate cake base, perfect for special occasions or a cozy treat.

Ingredients

Scale
  • 8 oz (225 g) dark chocolate (70% cocoa), chopped
  • 2 cups (480 ml) heavy cream, chilled
  • 2 tbsp granulated sugar
  • 3 large egg whites, room temperature
  • 1 tsp vanilla extract
  • 1 cup (200 g) granulated sugar (for caramel)
  • 6 tbsp (85 g) unsalted butter, cubed and at room temperature
  • 1/2 cup (120 ml) heavy cream, warmed (for caramel)
  • 1 tsp sea salt (adjust to taste)
  • 1 cup (125 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup (150 g) granulated sugar (for cake base)
  • 2 large eggs
  • 1/2 cup (120 ml) whole milk
  • 1/4 cup (60 ml) vegetable oil
  • 1 tsp vanilla extract (for cake base)
  • Optional garnishes: flaky sea salt, chocolate shavings or curls, whipped cream

Instructions

  1. Prepare the Cake Base (15-20 minutes): Preheat oven to 350°F (175°C). Sift together flour, cocoa powder, baking powder, and salt. In a separate bowl, whisk sugar and eggs until pale and fluffy (~3 minutes). Add milk, vegetable oil, and vanilla extract; mix well. Gradually fold in dry ingredients. Pour batter into greased 9-inch springform pan. Bake 20-25 minutes or until toothpick comes out clean. Cool completely on wire rack.
  2. Make the Salted Caramel Sauce (10 minutes): In a heavy-bottom saucepan over medium heat, melt sugar while stirring constantly until golden and smooth. Remove from heat, whisk in butter until smooth. Slowly add warmed heavy cream while stirring vigorously. Return to low heat 1-2 minutes to thicken. Stir in sea salt. Cool to room temperature, stirring occasionally.
  3. Prepare the Chocolate Mousse (20-25 minutes): Melt chopped chocolate over double boiler until smooth; cool slightly. Whip chilled heavy cream with sugar and vanilla until soft peaks form. In another bowl, whisk egg whites until stiff peaks form. Gently fold melted chocolate into whipped cream, then fold in egg whites in three additions to keep mousse light and airy.
  4. Assemble the Cake (15 minutes): Place cooled cake base in springform pan. Pour half the chocolate mousse over base and smooth top. Drizzle half the salted caramel sauce over mousse. Add remaining mousse on top and smooth surface. Chill in refrigerator at least 4 hours or overnight to set.
  5. Finish and Serve: Before serving, drizzle remaining salted caramel sauce on top. Sprinkle with flaky sea salt and garnish with chocolate shavings or whipped cream if desired.

Notes

Do not overheat caramel to avoid burning. Fold mousse ingredients gently to maintain fluffiness. Chill cake for at least 4 hours or overnight for best texture. Use fresh eggs for best volume. For gluten-free option, substitute all-purpose flour with almond flour (texture will be denser). For dairy-free, use coconut cream and dairy-free chocolate.

Nutrition

Keywords: salted caramel, chocolate mousse cake, homemade dessert, easy chocolate cake, mousse cake recipe, caramel sauce, chocolate dessert

Find it online: https://milaspoon.com/decadent-salted-caramel-chocolate-mousse-cake-recipe-easy-homemade-dessert/