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Chocolate Mousse Cake with salted Caramel

Chocolate Mousse cake with salted Caramel

Posted on May 30th, 2011 by Jess Causley

Nans cake

Nan had a birthday a couple of weeks ago and this is the cake we came up with.

Chocolate mousse cake with salted caramel

This cake has two cake layers, two  chocolate mousse layers, one salted caramel layer and is covered with ganache and chocolate shards.

 

 

 

 

 

 

 

 

Cake

2 cups Plain Flour

1½ cups Sugar

1¼ cups Sour Cream (or buttermilk or yoghurt)

120g Butter

3 Eggs

60g Dark Chocolate, Melted

1 Tbsp Cocoa (callebaut is fantastic)

1½  tsp  Baking Soda

½ tsp Baking Powder

1 /2tsp Vanilla paste (we use Black Pearl’s)

Chocolate mousse layer

2 Nicholson’s Chocolate mousse (we used white and classic)

 

Salted Caramel, Adriano Zumbo’s recipe

150g   caster sugar

30g   glucose

60g   water

110g   cream

2.5g    gelatine leaves (or 4 g gelatine powder dissolved in a little hot water)

62g   butter

1g   sea salt flakes

Ganache

300ml cream

300g good chocolate (we used callebaut’s dark)

Chocolate Shards

Milk, dark and white chocolate (we used lindt’s)

Salted Caramel

Heat cream. Place sugar, glucose, water in a saucepan, cook to caramel colour. Don’t stir. Deglaze sugar with cream. Add gelatine. Cool to 50°c. Add butter and blitz.
Place in a silicon mould same size as cake tin and place in freezer. I froze it in the cake tin lined with gladwrap and to get the gladwrap off the caramel I brushed it with hot water.

 

For cake

Preheat oven to 180°C

Grease and flour a 20 cm loose bottomed round cake tin.

Sift and measure all the dry ingredients into a bowl then add the wet ingredients. Beat until well mixed for a few minutes. Pour batter into prepared tin or tins.

Bake for 40 minutes until a toothpick or cake tester inserted comes out clean. Cool on rack for 10 minutes then remove from pans. Cut in two when cool.

Chocolate Ganache

Heat cream and add chocolate. Stir until melted. Chill.

Chocolate Chards

Melt chocolate and once cooled a little, spread it thinly on baking paper. Drizzle other coloured chocolate on top. Cut in nice pieces when just starting to set and then again after its set.

To assemble

Line the cake tin with lots of gladwrap. Start by putting a layer of the cake in the tin. Add caramel layer, then white mousse layer followed by dark mousse layer and finish off with the chocolate ganache. I left it in the tin until ready to serve. Then we undid the tin, took the gladwrap off and hid the ugly sides with the shards.


 

 

 

 

 

 

 

Happy Birthday Nan!

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