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Chocolate Caramel Cake

Featured in Sweet Treats Worth the Calories.

This Chocolate Caramel Cake brings together a cocoa-packed, coffee-infused chocolate layer and a luscious caramel mousse. The base is made moist and rich with hot coffee, enhancing the depth of the chocolate taste. The mousse is a dreamy mix of salted caramel, cream cheese, and whipped cream for a creamy texture. A final caramel drizzle seals the deal for a dessert that's both elegant and flavorful—ideal for fancy get-togethers or family treats.
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Updated on Thu, 03 Apr 2025 23:35:46 GMT
Chocolate Caramel Cake Pin it
Chocolate Caramel Cake | cookwithtaste.com

This luxurious Caramel Mousse Cake turns basic items into a fancy treat that's better than anything you'd buy from a bakery. Every mouthful gives you amazing flavors from the velvety chocolate base, smooth caramel mousse, and that perfect salty caramel topping.

I've tweaked this recipe so many times, and now it's what I always make for big events. The mousse gets this perfect consistency - firm enough to hold its shape but still incredibly soft and smooth when you take a bite.

Key Ingredients Breakdown

  • Cream cheese: Make sure it's full-fat and sits out till it's soft
  • Heavy cream: Keep it in the fridge until you need it
  • Quality cocoa powder: Go for Dutch process if you can get it
  • Fresh coffee: Makes the chocolate taste even better
  • Pure vanilla extract: Gives everything more flavor
  • Sea salt: Cuts through the sweetness
  • Quality butter: Try European-style for the best caramel

Simple Cooking Instructions

Caramel Creation:
Melt sugar carefully. Don't take your eyes off the color. Add butter bit by bit. Be careful when pouring in cream. Keep stirring till it's all mixed.
Cake Development:
Mix dry stuff after sifting. Blend wet items in another bowl. Mix them together slowly. Put hot coffee in last. Pour the batter in your pan.
Mousse Preparation:
Beat cream until it forms stiff peaks. Get cream cheese super smooth. Combine them with care. Test how thick it is. Spread it all over evenly.
Assembly Process:
Let cake cool all the way. Put mousse on top gently. Put in fridge to set. Add caramel on top. Decorate as you like.
Final Presentation:
Take off springform ring slowly. Fix the sides if needed. Pour caramel on top with style. Cut with a warm knife. Keep cold until serving.
Caramel Mousse Cake Pin it
Caramel Mousse Cake | cookwithtaste.com

I came up with this cake thinking about how much my grandma loved caramel and how I've always enjoyed making fancy desserts.

Managing Your Temperatures

I've made this so many times now and learned that getting the temps right is super important. You need the cream cheese soft, but the heavy cream has to be cold. When making caramel, I always have my ingredients ready at room temp so the mixture doesn't get clumpy.

Keeping It Fresh

This cake actually tastes better after sitting in the fridge overnight as everything blends together. I cover it but don't let plastic touch the top so it stays pretty. When I want to save some for later, I wrap single slices and pop them in the freezer for whenever I want a treat.

Getting Ahead Start

You can totally make this in parts ahead of time. I often cook up the caramel and bake the chocolate base one day, then put it all together with fresh mousse the next. It breaks up the work and makes sure everything sets up right.

Ways To Serve It

The cake looks great by itself, but sometimes I put fresh berries around it for a pop of color. A little cocoa dusted on the plate looks fancy too. For really special times, I'll add some chocolate curls or even a bit of gold leaf.

Fixing Common Problems

If your caramel gets lumpy, don't worry. Just put it back on low heat and keep stirring until it smooths out. When the mousse isn't firm enough, try chilling your mixing bowl and beaters in the freezer first before whipping the cream.

Tasty Changes You Can Try

I've played around with different flavors over time. Adding some espresso powder makes a coffee-flavored version, and a splash of bourbon in the caramel gives it a grown-up twist that's really good.

Caramel Mousse Cake Pin it
Caramel Mousse Cake | cookwithtaste.com

I always turn to this Caramel Mousse Cake when there's something worth celebrating. The mix of chocolate, caramel, and that creamy mousse creates something truly wonderful that always gets compliments. Everyone gasps when I bring it to the table, whether it's for a birthday or just a fancy dinner with friends.

Frequently Asked Questions

→ Why is coffee added to the cake?
It boosts the chocolate taste without giving it a coffee flavor.
→ How early can I prepare this cake?
You can prep it up to 4 days before and refrigerate it, or freeze it for a month.
→ Is store-bought caramel okay?
Yes, high-quality store caramel works if you're short on time.
→ Why does the mousse need several hours to chill?
It ensures the mousse firms up and gets smooth and stable.
→ Why use butter and cream at room temperature?
This keeps the caramel from clumping when you mix it.

Chocolate Caramel Mousse

An indulgent chocolate base dressed with silky salted caramel mousse and finished off with a drizzle of caramel sauce. The perfect combo of chocolatey richness and creamy sweetness.

Prep Time
30 Minutes
Cook Time
30 Minutes
Total Time
60 Minutes
By: Milly

Category: Desserts

Difficulty: Difficult

Cuisine: American

Yield: 8 Servings (8 slices)

Dietary: Vegetarian

Ingredients

→ Salted Caramel

01 1 teaspoon of sea salt
02 5 tablespoons of softened unsalted butter
03 1 cup of plain granulated sugar
04 ½ cup of room-temperature heavy cream
05 1 teaspoon of vanilla flavoring

→ Chocolate Cake

06 1 egg, large
07 1 cup of white sugar
08 ½ teaspoon of regular salt
09 ¼ cup and 2 tablespoons of cocoa powder, unsweetened
10 1 teaspoon of baking soda
11 ½ cup of vegetable oil
12 ½ cup of buttermilk
13 1 teaspoon of vanilla flavoring
14 ½ cup of hot brewed coffee
15 1 cup of regular-purpose flour

→ Caramel Mousse

16 1 cup of cold heavy cream
17 ½ cup of salted caramel (cooled)
18 1 teaspoon of vanilla flavoring
19 1 cup of softened cream cheese

→ Topping

20 ⅓ cup of reserved salted caramel

Instructions

Step 01

Melt sugar in a sturdy pan over heat, letting it turn a golden caramel color. Carefully whisk in butter and cream, then stir in the vanilla and salt. Chill to thicken.

Step 02

Combine all dry items first. Stir in everything wet except the coffee. Add the coffee slowly at the end, and mix. Pour into a springform pan lined with parchment, then bake at 300°F for 25-30 minutes.

Step 03

Beat cream until stiff and fluffy with vanilla. In a different bowl, mix together cream cheese and caramel. Gently fold whipped cream into the caramel-cream cheese mix until smooth.

Step 04

Spread caramel mousse evenly over your cooled cake layer. Let it chill for at least 6 hours or even overnight to firm up.

Step 05

Pour the rest of your caramel over the top of the cake and spread to get even coverage.

Notes

  1. You can save time with premade caramel sauce
  2. Hot coffee intensifies chocolate richness
  3. Stores well in the fridge for up to 4 days
  4. Freeze for a month to enjoy later

Tools You'll Need

  • Springform pan, 9 inches
  • Electric hand mixer
  • Non-stick parchment sheets
  • A few mixing bowls
  • Flexible rubber spatula
  • Sturdy saucepan with a thick base

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Uses dairy items like cream, butter, and cream cheese
  • Includes gluten from the flour
  • Has eggs