Salted Caramel Sauce
Make the salted caramel first, it needs to get cold and thick in the refrigerator before making the mousse. You can also use high quality store bought caramel sauce.
In a heavy bottom saucepan, heat the sugar on medium low heat. Do not stir too often, let the sugar melt slowly, stirring occasionally. You’re looking for a deep caramel color, it will turn quick, do not go too far or else it will taste bitter.
Take the melted caramelized sugar off the heat, slowly add the butter and heavy cream while stirring. It will start to bubble and steam.
Stir until fully combined, if it seizes up put it back on the heat to melt back down. Add the sea salt and vanilla extract off the heat.
After it’s cooled down, store in the refrigerator to thicken up.
Chocolate Cake
Preheat the oven to 300F°. Line a 9 inch springform cake pan with parchment paper.
Place the dry ingredients in a large bowl, whisk until combined.
Add the egg, vegetable oil, vanilla, and buttermilk to the dry ingredients, beat until well combined.
Add the hot coffee, mix until completely combined.
Pour into the cake pan, bake for 25-30 minutes or until a toothpick comes out with a few crumbs. Do not over bake. Set aside to cool.
Caramel Mousse
Beat the heavy cream and vanilla until stiff peaks form, set aside.
In a medium bowl, beat the cream cheese and caramel until smooth and combined, there should be no lumps.
Gently fold in the whipped cream until combined, do not over mix or deflate the whipped cream.
Making sure the cake is cool, spread the mousse over the cake, evenly distributing it making sure its level on top.
Place in the refrigerator until cold and set, about 6 hours or overnight.
Pour the ⅓ cup of salted caramel on top after it’s set up. Spread it out evenly.
Notes
The salted caramel sauce on top of the cake to finish is a must! The cake needs that for the caramel flavor to shine. The chocolate cake recipes needs coffee to make the flavors pop! I would not use water if you have access to coffee or instant espresso powder.
Storage:
Refrigerator:
Store in the refrigerator for up to 4 days. I recommend placing plastic wrap directly on the sliced cake to prevent the mousse and cake from forming a crust. Place in and airtight container.
Freezer:
The cake also freezes well, wrapped in plastic wrap and stored in an airtight container for up to one month.
Topping with whipped cream is optional but adds a pretty touch! Top with whipped cream before serving the mousse cake.
