This coffee caramel mousse cake will take you to completely another level of dessert experience. So rich, so creamy – delicious! If you like the combination of caramel, chocolate, and coffee then this Italian dessert is ideal for you! Here is the recipe:
Ingredients
For the chocolate sponge cake base:
- 125 grams butter, melted
- 125 grams caster sugar
- 3 eggs
- 80 grams all-purpose flour
- 4 tablespoons powdered cocoa
- 1 teaspoon baking powder
For the caramel mousse:
- 140 grams sugar
- 50 grams salted butter
- 160 grams heavy cream
- 10 grams (1 package) powdered gelatin
- 160 grams heavy cream
- 20 grams granulated sugar
For the coffee mousse:
- 60 grams sugar
- 3 egg yolks
- 10 gram (1 package) powdered gelatin
- 5-gram custard powder
- 250 ml whole milk
- 10 grams instant coffee
- 250 grams heavy cream
To garnish:
- Salted caramel chocolate ganache – optional
- Cocoa powder – optional
- Chocolate shavings – optional
Instructions:
To make the sponge base:
- Preheat the oven to 350ºF/180ºC/Gas Mark 4. Grease and line 2 round cake tins. Next, using an electric mixer, beat the eggs and sugar until light and creamy, then add all the remaining ingredients for the sponge cake base and whisk until well combined (around 3 minutes).
- Divide the batter between the 2 cake tins and bake for around 20-25 minutes, or until golden brown and firm.
- Remove and let cool before turning out onto a cooling rack. In the meantime, make the mousses.
To make the caramel mousse:
- In a small bowl or cup, combine the gelatin and water. Let sit for 3 minutes.
- In a medium saucepan, heat sugar over low until it is melted and turns a dark amber- to make a dry caramel. Meanwhile, in another saucepan heat up the heavy cream.
- Gradually, apply the warm heavy cream into the caramelized sugar. Then, stir well and remove from heat immediately. Set aside to cool completely.
- When this mix is quite warm (not hot), place in the softened gelatin and salted butter and combine until well incorporated. Sieve the mix.
- To finish, beat the sugar and heavy cream until soft peak form. Apply into the caramel mix. Using a spoon or spatula, combine well.
To make the coffee mousse:
- In a small bowl or cup, combine the gelatin and water. Let sit for 3 minutes.
- Next, beat sugar and egg yolks until the mix gets pale. Put the custard powder and whip to combine.
- In a saucepan, add the milk and place over a heat and bring to a boiling point then remove and put the instant coffee granules; combine well.
- Apply the coffee and milk mix into the egg yolk mix and stir to combine. Next, apply this mixture into a pan and place over a medium heat for 2 minutes. Then, remove, add the gelatin and water mix and stir to combine. Let the mixture cool completely.
- In the meantime, beat the heavy cream until creamy and thick and add the coffee mixture in it. Mix shortly until well incorporated. Set aside.
To assemble:
- Using a square cake ring, cut the chocolate sponge cake base into the half. Pour the caramel mousse over the first layer and cover with the second one. Then, spread the coffee mousse. Refrigerate for at least 1 hour.
- To glaze, use a salted caramel chocolate ganache (if desired), or simple use cocoa powder or/and chocolate shavings to garnish. Slice and serve.
Buon Appetito!
